When I was a kid, my mom loved to make herself tuna or salmon patties, especially during the Lenten season. I remember being so repulsed by the idea of fish– having grown up in a landlocked state, of course–that I wouldn’t even touch those things, let alone eat them! The closest thing to fish that I’d eat in those days were the cheap, microwaveable fish sticks. You know the ones. More crispy coating than meat.
Let’s just say my palate has expanded since those days. One of my favorite snacks is this quick tuna salad. I adapted a recipe that I found in the Thug Kitchen cookbook. Their recipe is vegan, and uses chickpeas instead of tuna.
- One small avocado
- One tablespoon of mayonnaise ( I use Just Mayo because it’s egg free)
- One tablespoon of dijon mustard
- One teaspoon lemon juice
- One 5 oz. can of albacore tuna (I use Wild Planet because it’s sustainably harvested and gluten free.)
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped celery
- 1/3 cup chopped red onion
Remove the avocado pit and peel the fruit. In a medium bowl, smash the peeled avocado until its smooth. Add the mayonnaise, mustard, and lemon juice and combine. Add the tuna, bell pepper, celery, and red onion, and fold into the dressing. Yields about 2.5 cups of salad.
Easy right? I like to put this on toasted bread or little crackers. When I pack it for a snack, I eat it right out of the Pyrex container with a fork. Ha! I like this recipe because it has some heft too it– it’s not one of those gross, creamy, mayo-heavy tuna salads you’d get at a deli. Lots of crunch!
I am not affiliated with any of the products mentioned in this post.