Ingredients:

  • 2 cans (5 ounces/142g each) tuna in water, drained well
  • 1 ripe avocado, pitted and diced
  • 1/4 cup (30g) red onion, finely diced
  • 1/4 cup (30g) celery, finely diced
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon (15ml) fresh parsley, chopped
  • 1/4 teaspoon (approx 1.5ml) sea salt, or to taste
  • 1/4 teaspoon (approx 1.5ml) black pepper, or to taste
  • Optional: A pinch of red pepper flakes for a little kick

Instructions:

  1. Dice the red onion and celery into small, even pieces. Chop the fresh dill and parsley.
  2. Thoroughly drain the tuna, pressing out excess water. This prevents a soggy salad.
  3. In the mixing bowl, gently mash half of the diced avocado with a fork until mostly smooth. Leave some chunks for texture.
  4. Add the drained tuna, remaining diced avocado, red onion, celery, lemon juice, dill, parsley, salt, pepper, and red pepper flakes (if using) to the bowl.
  5. Gently fold all the ingredients together until well combined. Be careful not to overmix; you want to maintain some avocado texture.
  6. Taste the salad and adjust seasonings as needed. More lemon juice for brightness, salt and pepper for flavor balance.
  7. Serve the avocado tuna salad immediately. If you're not serving right away, cover and refrigerate. Note: Avocado can brown, so best to eat it sooner rather than later!