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.