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    You are in: Home / Southern / Tuna and Avocado Salad Recipe
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    Tuna and Avocado Salad

    Tuna and Avocado Salad. Photo by Chef #1802637972

    1/1 Photo of Tuna and Avocado Salad

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    Julesong's Note:

    This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.

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    Units: US | Metric

    • 2 large eggs, hard-boiled
    • 1/2 teaspoon of your favorite hot sauce
    • 1 cup mashed avocado (1 ripe avocado)
    • 1 teaspoon fresh lemon juice, to taste
    • 1/4 cup minced red onion
    • 1 (6 1/2 ounce) can tuna in water, drained
    • 2 tablespoons mayonnaise, to taste (Best Foods, Hellmann\'s, or Vegenaise)
    • 2 tablespoons dill relish
    • salt and black pepper, to taste


    1. 1
      Peel eggs and mash really well with a fork (more or less mince them).
    2. 2
      Peel, pit, and cube the ripe avocado, then place in bowl.
    3. 3
      Add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork.
    4. 4
      Mix the egg mixture together with the avocado mixture and stir well.
    5. 5
      Drain water from tuna and mix with onions, avocado/egg mixture, dill relish, salt, hot sauce, and mayonnaise.
    6. 6
      Serve over lettuce.

    Ratings & Reviews:

    • on February 21, 2012


      Makes a delicious lunch! I made this for my boyfriend--and he loved it! I put his favorite--Tabasco Sauce--in it, and it was delicious. I just put one tablespoon of mayo and it was sufficiently wet. It would still taste good without mayo, for a healthier option. I made a tuna avocado wrap with a bed of spinach and a spinach whole wheat pita wrap. Kept us full for hours!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2008


      I thought this was excellent! I wanted this to be a generous meal for 2 with leftovers for lunch tomorrow. So, I doubled the tuna, left the avocado the same and 1 1/2 everything else. It was delicious and very moist despite using less mayo than I typically do. I also used omega eggs so this was really healthy...lots of omegas and good fats! This might be my new go-to tuna recipe. Thanks for the great recipe....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2007


      I used 1/2 recipe, added extra water to make it more fluid, and used it as a dressing over 1/2 head of lettuce. Very good large salad. I misread the instructions but it worked out very well. ADDED: I have now done this three times and it gets better and better. I make the sauce in advance and refrigerate for 2 hours to let the tastes mix together.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Tuna and Avocado Salad

    Serving Size: 1 (132 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 171.6
    Calories from Fat 84
    Total Fat 9.3 g
    Saturated Fat 1.9 g
    Cholesterol 113.3 mg
    Sodium 318.5 mg
    Total Carbohydrate 6.9 g
    Dietary Fiber 2.9 g
    Sugars 0.8 g
    Protein 15.4 g

    The following items or measurements are not included:


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