Tuna salad is delicious. It reminds me of childhood and summers eating sandwiches on Wonder Bread outside in the sun. It is packed with protein, versatile, and hearty.
And it should never, ever, ever be eaten hot. In my humble opinion, tuna in warm dishes is an abomination. Tuna casserole? Barf. No. Tuna melts? Well…if the bread is toasted and then allowed to cool and THEN the tuna is added I will agree that is allowed. This is all personal preference of course; you remember my firm stance on warmed tomatoes (barrrrrrrf) and mayo (the devil’s spread).
My sister and I used to make tuna salad on summer breaks. We started off with just a basic recipe, and as we grew more confident in experimenting in the kitchen, we branched out and got creative. Some additions were not lasting winners (diced apples), while others have become so ingrained in tradition, that I can’t imagine having tuna without it (dried dill).
Over the years, I’ve been on loads of various specialty eating plans – no dairy or wheat due to Jack’s food issues while I was breastfeeding, gluten-free while trying to support Troy in figuring out some health issues, and gluten-free and high iron and protein while pregnant with Bennett. Any time I find myself off gluten, I immediately fall back on a breadless favorite – tuna salad in a halved avocado. If you want to have a healthy and easy lunch that is incredibly filling, packed with protein and good fats, and gluten-free, there is nothing better to throw together.
This recipe makes way more than enough for a few meals. Why not cook once and eat multiple times?
Tuna Salad with Avocado
A filling, delicious, healthy, and gluten-free lunch option packed with flavor and healthy fats.
- 2 cans white tuna in water, drained
- 1/2 cup plain Greek yogurt
- 1/2 tsp dried dill
- 1/2 tsp dried chives
- 1/3 cup celery, diced
- 2 tsp dill relish
- splash fresh lemon if you have it
- 2 avocado, sliced in half
- pinch sea salt
Drain the tuna removing as much water as possible. Place the tuna in a medium bowl, and flake it apart using a fork.
Add the other ingredients, and stir to combine. For best results, refrigerate for at least three hours to allow the flavors to come together.
Halve avocados , removing the pit. Place a generous scoop of tuna salad in each avocado half. Serve with a large green salad.
Life is complicated enough with all the moving pieces. Click “print” on this recipe and try it out the next time you find yourself in need of something that tastes like it would be served at an upscale deli, but can be thrown together in your dated 70’s kitchen. Or you know, I’m sure not everyone has faux oak cabinets and drawers that are no longer really attached to any component of the sliding track. But if you did, you could still totally make this tuna salad.