Avocado Tuna Salad

[nverland]

Avocado Tuna Salad
Prep Time: 2 minutes Total Time: 25 minutes Servings: 6 sandwiches

Ingredients

US
3 (5-ounce) cans tuna in olive oil well-drained
3 tablespoons finely diced celery
3 tablespoons finely diced bread and butter pickles
2 tablespoons finely diced red onion
2 tablespoons finely chopped flat-leaf parsley

Dressing
1 large ripe avocado divided, see note 1
1 tablespoon lemon juice
1/3 cup mayo plus more as needed
1 teaspoon Dijon-style mustard
1 teaspoon olive oil
Salt and pepper

Metric
425g tuna in olive oil well-drained
24g finely diced celery
24g finely diced bread and butter pickles
14g finely diced red onion
8g finely chopped flat-leaf parsley

Dressing
1 large ripe avocado divided, see note 1
15g lemon juice
80g mayo plus more as needed
5g Dijon-style mustard
5g olive oil
Salt and pepper

Instructions

Thoroughly drain tuna and set aside.
Halve and pit the avocado. Mash 3 tablespoons and add to a large bowl. Dice the rest and set aside. Add lemon juice, mayo, mustard, olive oil, salt, and pepper to the mashed avocado. Whisk until smooth.
Add tuna, celery, pickles, red onion, parsley, and diced avocado to the bowl. Stir gently to combine. Adjust seasoning and add more mayo (1 to 4 tablespoons) if needed.
Enjoy on toasted bread with mayo, in a lettuce wrap, or with pita chips. Best enjoyed immediately, as avocado browns after 1–2 hours.

Recipe Notes
Note 1: Wait until the avocado is fully ripe for the best creaminess and flavor.
Storage: Avocado Tuna Salad is best eaten the same day since the avocado browns over time. Freezing not recommended.