Several years ago I developed an allergy to eggs.  No eggs meant no mayo and for the longest time I really missed tuna salad, which had been a regular on my plate.  I was so excited when I discovered that avocado could sub for mayo in tuna salad, and I think I even prefer it!  This tuna salad is super easy to make and makes a great travel meal.

Tuna Avocado Salad

1 can of skipjack tuna, drained (I like Safe Catch because every it is mercury tested!)
1 small or 1/2 of a large avocado
celery and scallions (optional)
salt, pepper and onion powder ( we keep these 3 mixed in a shaker by our stove)
Sometimes I sprinkle with freeze dried shallots I get on amazon.

Drain and dump the tuna into a small mixing bowl.  Peel the avocado and mash together with the tuna until well mixed.  Season with salt, pepper and onion powder.  Sometimes I add in chopped celery or scallions.

I love to pair tuna with my homemade red kraut…a strangely delicious combo.