Creamy Avocado Tuna Salad

Name: Creamy Avocado Tuna Salad
Prep time: 15 min
Total time: 15 min
Yield: 5
Ingredients: 2 cans (7 oz each) tuna, drained; 1/2 red onion, finely diced; 2 carrots, finely diced; 2 celery stalks, finely diced; 1 clove garlic, minced or grated; 2 avocados; Salt, to taste; 1 lemon; 1 tablespoon mayonnaise

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Prep 15 min
Total 15 min
Servings 5

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Is it tuna salad, or guacamole? This tuna salad replaces most of the mayo with avocado. Out with the bad fats, in with the good!

by: The Food in My Beard

Updated Mar 7, 2017

Ingredients

2 cans (7 oz each) tuna, drained
1/2 red onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
1 clove garlic, minced or grated
2 avocados
Salt, to taste
1 lemon
1 tablespoon mayonnaise

Steps

1

Combine tuna, onion, carrots, celery and garlic in a medium-sized mixing bowl.
2

Remove the avocado from the skin and mash. Salt and squeeze the juice of 1 lemon over the avocado right away to prevent browning. Add mayonnaise to bowl.
3

Thoroughly mix ingredients together, and enjoy on a sandwich or in a salad.
4

If you'll be saving any leftovers, be sure to press plastic wrap directly onto the surface of the tuna to prevent browning.

Nutrition Information

230 Calories, 13g Total Fat, 19g Protein, 10g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 230

Calories from Fat: 110

Total Fat: 13g; 20%

Saturated Fat: 2g; 10%

Trans Fat: 0g

Cholesterol: 30mg; 10%

Sodium: 560mg; 23%

Potassium: 610mg; 17%

Total Carbohydrate: 10g; 3%

Dietary Fiber: 5g; 21%

Sugars: 3g

Protein: 19g

% Daily Value*:

Vitamin A: 80%; 80%

Vitamin C: 10%; 10%

Calcium: 4%; 4%

Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

This Avocado Tuna Salad is something I have made at least twice a month for the past few years. Upon first glance you might think it's guacamole. In fact, when I was creating this recipe, I tried to merge guacamole with tuna salad. The avocado substitutes for most of the mayo to make the tuna creamy, while minimizing the bad fats mayo brings to the table. I usually make enough for dinner and then lunch the next day. Avocado has a reputation for browning quickly, so make sure to add plenty of lemon juice to the recipe. Also, when you put it in the fridge, press the plastic wrap directly against the tuna to prevent air from getting at the avocado. Add this tuna salad to a sandwich with some balsamic vinegar, cucumbers, tomato and lettuce for a perfect meal. So tasty! I just might have to make a batch tonight.