Tuna and Avocado Salad

"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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photo by Brit D. photo by Brit D.
photo by Brit D.
Ingredients:
9
Serves:
4
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ingredients

  • 2 large eggs, hard-boiled
  • 2.46 ml of your favorite hot sauce
  • 236.59 ml mashed avocado (1 ripe avocado)
  • 4.92 ml fresh lemon juice, to taste
  • 59.14 ml minced red onion
  • 184.27 g can tuna in water, drained
  • 29.58 ml mayonnaise, to taste (Best Foods, Hellmann\'s, or Vegenaise)
  • 29.58 ml dill relish
  • salt and black pepper, to taste
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directions

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

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Reviews

  1. 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!
     
  2. 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....
     
  3. 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.
     
  4. Very good recipe. Made a nice tuna sandwich. I used a food processor to grind up the avocado and onion together and added in 1 clove of garlic. Then used the food processor to grind up the eggs and mixed the eggs and avocado together with the rest of the ingredients - this made it much easier. I will use again. Thank you Julesong!
     
  5. I made this for lunch using fat free mayonnaise and it was thoroughly enjoyed. I used it in a whole wheat tuna melt and I can't wait to have the rest of it tomorrow.
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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