I am a huge fan of tuna salad sandwiches – and I really love mayo as well…but let us be honest – mayo does not really love any of us back! I started thinking of what I could substitute for the mayo and still get a creamy tuna salad but not sacrificing flavor. A good ripe avocado is creamy and silky and does just the trick. Ripe is the key here though – you really need it to be soft. Also – start with an excellent quality tuna packed in olive oil (versus water) – I like Portofino. Adding in aromatics like shallots, celery and jalapeño also contribute to a more complex texture and flavor – but you can totally leave them out if they do not float your boat.
Directions
Serves: 2
Time: 15 minutes
1 very ripe Haas avocado ½ shallot, finely minced 1 stalk celery, finely chopped ¼ jalapeño, seeds and ribs included (if you like spice – remove if you do not), finely chopped 2 cans 4.5 oz Portofino Solid Albacore Tuna packed in Olive Oil Juice of half lemon 1 tsp Tajín Kosher salt and black pepper to taste
Method:
Cut avocado in half, removing pit. Toss in a bowl and mash until smooth. Chop shallot, celery, and jalapeño; add to bowl. Drain cans of tuna of excess oil (some can remain) and toss into bowl – breaking up with a fork. Add the juice of half lemon, Tajín and salt and pepper to taste.
Serve on your favorite multi-grain bread to complete the healthy habit!
A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!
4 thoughts on “Avocado and Tuna Sandwich”
This one I’m definitely going to try in the next week! Thanks for sharing.
This one I’m definitely going to try in the next week! Thanks for sharing.
Great Steve – let me know what you think!
Tuna and avocado is the bomb! Add tomato and sprouts or arugula for the supreme:-)
I love those suggestions! Thank you!