Avocado Tuna Salad

Canned tuna is an awesome, high-protein staple. I loved tuna fish sandwiches, and losing mayo to the egg allergy made tuna less fun to eat. So, I decided to combine tuna with a fatty-substance that I can have (avocado) and created this fun spread that’s great on rice cakes (and I’m sure will be great on toast, if you can have toast).

Avocado Tuna Salad

An egg-free tuna salad recipe!
Course Appetizer, Breakfast, Brunch, Main Course
Cuisine American

Ingredients
  

  • 1 can Tuna a lot of canned tuna is in "vegetable broth" – some of which contains peas. Make sure to double check the ingredients before consuming. I like to use the Trader Joe's canned SkipJack Tuna in water. Just tuna & water!
  • 1 Avocado
  • 1 tsp Salt
  • 1 tsp Pepper

Instructions
 

  • Drain can of tuna, put in a bowl
  • Add in avocado (discard the pit)
  • Add salt and pepper
  • Mix to combine
  • Refrigerate if desired, or go ahead and eat!

Notes

For additional flavors, try adding dill or lemon juice to the mixture! 
I love to spread this on rice cakes and eat it like a sandwich or toast. 
Keyword avocado, brunch, fish, tuna, tuna salad

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