Weeknight Avocado Tuna Salad
- Yield 1 servings
- Prep 15 minutes
- Total 15 minutes
Weeknight Avocado Tuna Salad sits in the Snacks section of Regbie. The card serves 1 servings. Plan on 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 1 servings
- 5 oz canned wild albacore tuna (in water)
- 1 green onion, thinly sliced
- ½ jalapeño pepper, diced small
- ½ medium Hass avocado
- ½ lime
- ¼ teaspoon Diamond Crystal kosher salt
- ⅛ teaspoon Freshly ground black pepper
- 2 butter lettuce leaves, toasted nori, or grain-free tortillas, (skippable wrappers)
Method
Crack open a can of tuna, pour off the liquid and dump the meat into a medium-sized bowl. Next, gently break up the meat with a fork.
Finely slice the scallion (green onion) and mince the jalapeño pepper. Turn them in the bowl with the tuna.
Salt the tuna to taste with a little salt, pepper, and a spritz of lime juice.
In a separate bowl, mash half an avocado with salt and pepper to taste, and the rest of the lime juice.
Scoop up the mashed avocado and add it to the bowl of seasoned tuna. Whisk to combine.
Eat straight out of the bowl or wrap in lettuce leaves, toasted nori, or grain-free tortillas.
Kitchen notes
- How to store leftovers: Tuna Avocado salad keeps for about 3 days in the fridge in an airtight container.
- However, please note that the avocado will continue to get browner the longer it sits—it'll be okay to eat, but it may look a little unappetizing.
