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Avocado Tuna Salad

A quick creamy avocado tuna salad that's brightened with lime and lightly spiced with jalapeño and onion.
Prep Time5 minutes
Total Time5 minutes
Servings: 2 servings

Ingredients

  • 1 larger ripe avocado
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1 lime juiced
  • 1 tablespoon minced red onion optional
  • 1 teaspoon minced jalapeño optional
  • 3 ounces wild albacore tuna from can or pouch

Instructions

  • Slice the avocado lengthwise around the pit, twist to separate halves, remove the pit, and scoop the flesh into a medium mixing bowl.
  • Add the kosher salt, lime juice, and garlic powder to the avocado and mash with a fork until creamy and mostly smooth.
  • Stir in the minced red onion and minced jalapeño, if using, until evenly combined.
  • Fold in the tuna until it is distributed evenly through the avocado mixture.
  • Serve immediately on bread, in a wrap or lettuce leaf, with crackers, or enjoy on its own.

Equipment

  • Mixing Bowl
  • Fork
  • Knife
  • Spoon

Notes

  • If you prefer mild heat, omit the jalapeño or remove its seeds and ribs.
  • If you don't have lime, fresh lemon juice is a suitable substitute.
  • For crunch instead of raw onion, use 1/4 cup diced celery.
  • Microwaving a lime or lemon for 30 seconds makes it easier to juice.
  • To increase tuna, use two pouches and add an extra 1/2 teaspoon salt.
  • Leftovers keep in an airtight container in the refrigerator and are best within 24 hours.