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Avocado Tuna Salad - Creamy, Fresh, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 (5-ounce) cans tuna, drained (albacore or chunk light)
  • 1 large ripe avocado
  • 2 tablespoons fresh lemon juice (plus more to taste)
  • 1 small celery stalk, finely chopped
  • 2 tablespoons red onion, finely minced
  • 2 tablespoons chopped fresh parsley or cilantro
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil (optional for silkier texture)
  • Salt and black pepper to taste
  • Optional mix-ins: 1 tablespoon capers, 1 small dill pickle chopped, 1/4 teaspoon garlic powder, red pepper flakes, or everything bagel seasoning
  • For serving: whole-grain bread, crackers, romaine or butter lettuce leaves, cucumber slices, or mixed greens

Method
 

  1. Prep your mix-ins. Finely chop the celery, red onion, and herbs. Smaller pieces blend better and give even flavor.
  2. Mash the avocado. In a medium bowl, scoop out the avocado and mash it with a fork until mostly smooth with a few small chunks.
  3. Add flavor boosters. Stir in the lemon juice, Dijon mustard, and olive oil (if using). Season with a pinch of salt and pepper.
  4. Fold in the tuna. Add the drained tuna, breaking it up gently with a fork. Fold until coated but not overmixed to keep a pleasant texture.
  5. Stir in crunch and herbs. Mix in the celery, red onion, and parsley or cilantro. Add any optional mix-ins like capers or a pinch of garlic powder.
  6. Taste and adjust. Add more lemon, salt, or pepper as needed. If it’s too thick, a splash of olive oil or an extra squeeze of lemon loosens it up.
  7. Serve your way. Spoon onto toast, tuck into lettuce wraps, top a salad bowl, or serve with cucumber rounds and crackers.