Put the avocado tuna salad between two pieces of toast and you have a rather perfect tuna salad sandwich with the lovely addition of avocado and without any mayonnaise. To be clear, I don’t have any problem with mayo. But I am rather passionate about avocados so given the opportunity to sub one for the other, I will!
Picking the Best Avocado
Since the avocado is taking the place of mayonnaise, it should be ripe and easy to mash with a fork. Choose an avocado that has some give to it when you squeeze it gently. Also, because mayonnaise comes salted and avocados don’t, you’ll need to add more salt and pepper to this salad than you might expect.
Eat Right Away!
The avocado does cause this salad to quickly start turning brown, so it’s best to make and eat this right away. That said, if you aren’t bothered by a bit of browning, the salad will be fine refrigerated and eaten within a few hours.
A Beauty Tip
By the way, here’s a cool little avocado beauty tip. Once you’ve scooped out the avocado from its peel, rub the inside of the peel on your elbows. The oil from the avocados is great for smoothing rough skin.
Love Tuna? Try These Recipes:
Best Ever Tuna Salad Sandwich White Bean and Tuna Salad Asian Tuna Salad English Muffin Tuna Melts Tarragon Tuna Melts
Avocado Chicken Salad here on Simply Recipes Avocado Tuna Salad on The Healthy Maven Tuna Avocado Wraps from Nom Nom Paleo Cucumber Avocado Tuna Salad with Cilantro and Lime on Kalyn’s Kitchen Everything you need to know about avocados from WebMD
