Avocado and Greek yogurt create a creamy base for this tuna salad without masking the crunch of celery and red onion. Lemon brightens the mixture, while Dijon mustard and fresh herbs can be added for another layer of flavor.
Ingredients
- 2 (5-ounce) cans tuna in water, drained
- 1 ripe avocado, peeled and pitted
- 1/3 cup plain Greek yogurt, full-fat or 2%
- 1 tablespoon fresh lemon juice
- 1/4 cup red onion, finely diced
- 1/4 cup celery, finely diced
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon Dijon mustard
- Optional: 1 tablespoon chopped fresh parsley or dill
Instructions
- Mash the avocado in a medium bowl until mostly smooth.
- Add the Greek yogurt and lemon juice. Stir until the mixture is creamy and well combined.
- Add the drained tuna, breaking it into the avocado mixture with a fork.
- Fold in the red onion and celery.
- Season with salt and black pepper. Stir in the Dijon mustard or fresh parsley or dill if using.
- Serve immediately, or chill for 30 minutes for a colder, more settled mixture.
Ways to serve it
Spoon the tuna salad into lettuce wraps or avocado halves, serve it on whole-grain crackers or cucumber slices, or use it as a filling for a low-carb wrap or sandwich.
