Classic Tuna Salad
Servings
4Serving size
about 3/4 cupThis recipe can easily be multiplied and keeps well for about 36 hours in the refrigerator.
Ingredients
| 1/2 medium Avocados, raw |
| 1 Tbsp. Lemon juice |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 can Canned no-salt added tuna fish in water (drained) |
| 1 Tbsp. Pickle relish, sweet |
| 2 large Green onions (thinly sliced crosswise) |
| 2 Medium stalk Celery, raw (diced) |
Instructions
Add the lemon juice, salt and pepper and fold together until well blended.
Add the tuna, relish, green onions and celery to the bowl.
Fold together until well blended.
Chill for at least an hour before serving.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
When I am talking to patients about food, one of the first places I focus on is lunch. It is the one meal that many people don’t care a lot about in America. It is usually an afterthought, and usually lunch ends up being something from the closest fast food joint. Not only is that pretty expensive, it is really bad for you.
This is made easier by the idea that we are a sandwich culture. We mostly eat sandwiches for lunch and most folks can get their minds around making one. There is nothing quite so easy to make as a PB&J, for example.
Except for maybe a tuna fish sandwich.
A tuna salad sandwich is a super easy way to add points to your Med Diet score. This simple tuna salad takes all of about 5 minutes to put together. That’s less time than walking around the corner to the fast food joint.
There are hundreds of ways to make tuna salad, and this basic version is a great place to start. Using the avocado instead of mayonnaise adds points to your Med Diet score along with the veggies, fish, and whole grain bread for your sandwich.