Last year my husband and I went breadless with our tuna salad, and ate it from a bowl with less mayonnaise than our previous version. This year, I learned there are ways to make tuna salad even healthier – while it tastes better!
In all honesty, I was very nervous about this tuna salad. Avocado has never been one of my favorite things – or even something I usually eat. We happened to have some that I had forgotten when making homemade sushi, though, so into the mix it went. It made me feel much braver when my housemate tried it and said it tasted “super fresh”. I tried a little bit at that point – it really did taste fresh! This is my new go-to tuna salad recipe.
- 2 cans tuna in water, drained
- 1 avocado, mashed
- 1/4 cup (4 tbsp) plain or vanilla Greek yogurt
- 1/2 large cucumber, diced
- 1 small handful dried cranberries
- 1 stalk green onion, diced
seasonings to taste:
- salt & pepper
- dill weed
- garlic powder
- Creole seasoning
- celery seed
- hot sauce (optional, lemon juice would also be good without spice)
Directions for Yummy Tuna Salad:
Drain the tuna, mash the avocado, dice the cucumber and green onion, and mix all of the ingredients (together with your preferred seasonings) together in a small bowl. I used a cereal bowl and it was the perfect size.
You can eat it directly from the bowl, or (if you are not ready to go breadless) this is delicious on toasted whole grain English muffins with a little bit of butter. Don’t force yourself to avoid your favorite things so much that you end up bingeing – permanent change comes from moderation, not avoidance.
- In a bowl, this makes about 1-2 servings.
- On English muffins, this makes about 4-6 servings.
P.S. Before trying this tuna salad, I thought avocado wasn’t really my thing – I’ve definitely changed my mind since, and am now looking to try it in other things. Maybe homemade mayonnaise would be a good candidate to experiment with! We’ll see.
If you try the recipe, let me know what you think!