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.
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
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!