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Apple Tuna SaladRecipe

This Apple Tuna SaladRecipe is SO EASY! A fresh, creamy, and crunchy combination of tuna, avocado, Granny Smith apple, and toasted nuts perfect for any meal.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Lunch, Salad
Cuisine: American
Keyword: Apple, Avocado, Easy, Healthy, Nutritious, Quick, Tuna
Servings: 4 servings

Ingredients

  • 20 oz. tuna in water well drained (four 5-oz. cans)
  • 1 medium onion finely diced
  • 1 medium Granny Smith apple seeded and diced
  • 1 ripe avocado pitted, peeled, and diced
  • 3/4 cup real mayonnaise or adjusted to taste
  • 1/2 tsp. fresh lemon juice or to taste
  • 1/2 cup sliced almonds or chopped walnuts toasted
  • 1/8 tsp. black pepper or to taste

Instructions

  • Begin by draining the tuna thoroughly. Use a fork to flake it into a large mixing bowl. Then, finely dice the onion, seed and dice the Granny Smith apple, and pit, peel, and dice the avocado. Toast the nuts in a dry skillet over medium heat until they are golden and fragrant.
  • In the mixing bowl with the flaked tuna, add the diced onion, apple, and avocado. Gently fold these ingredients together to avoid mashing the avocado.
  • Next, spoon in the mayonnaise. Start with 3/4 cup and mix it in until everything is coated. Taste the mixture and add more mayonnaise if you prefer a creamier texture.
  • Sprinkle in the fresh lemon juice and black pepper. Mix again to combine all the flavors. Adjust the seasoning to your liking, adding more lemon juice or pepper as needed.
  • Finally, fold in the toasted sliced almonds or chopped walnuts. This will give the salad a delightful crunch and enhance the overall flavor.
  • Chill the salad in the refrigerator for about 30 minutes to let the flavors meld together. Serve it in a bowl, on a bed of greens, or as a filling for a sandwich. Enjoy your refreshing Apple Tuna SaladRecipe!

Equipment

  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spoon
  • Measuring Cups and Spoons
  • Dry Skillet

Notes

  • Use different apple varieties like Honeycrisp or Fuji for varied sweetness and flavor.
  • Substitute Greek yogurt for mayonnaise to make a lighter version of the salad.
  • Store the salad in an airtight container in the fridge for up to two days, best consumed within one day for freshness.