This tuna is quite literally, off the hook (insert man fishing emoji here). And I’ve been making it a point lately to always have this tuna salad jarred and ready in my fridge. Yes, this is a very simple recipe but, it’s the perfect little bit of protein to have ready to scoop and snack, top salads with, or fill into a beautiful avocado bowl.
Growing up my mom always made tuna with more yellow mustard than mayo and fresh lemon juice. It was always my favorite. This recipe still uses the lemon and yellow mustard that I grew up on and also incorporates some of my favorite herbs and my whole 30 mayo which makes the whole thing taste amazingly fresh.
My favorite way to eat this tuna is with avocado, black sesame seeds, and a drizzle of balsamic glaze. If you haven’t had tuna sprinkled with sesame seeds… It’s the best! Now back to the avocado. The picture below is a Florida avocado, which makes amazing little bowls for tuna and chicken salad because of how large they are and also how big the pit is. If you’ve ever seen a massive green skinned avocado in the grocery store, that’s a Florida avocado! Although the fat in avocados is good fat, Florida avocados have less fat and calories than the normal Hass avocados that you are probably used to buying at the grocery store. Florida avocados have about 10 grams less fat than Hass and 100 less calories per cup. Pick one up and give it a try…and make sure you fill it with my favorite tuna salad!
O-fishally the best tuna ever {my favorite whole 30 albacore tuna salad}
Ingredients
- two 5 oz cans of solid white albacore tuna drained
- 4-5 tbsp whole 30 mayo
- 2 tbsp yellow mustard
- 2 whole green onions diced from top to bottom
- 2 tbsp fresh chopped dill
- juice of half a lemon
- black pepper to taste
Instructions
- Open and drain canned tuna. Give leftover tuna juice to your cat.
- Add tuna to mixing bowl.
- Combine mayo, mustard, green onion, dill, pepper and lemon juice.
- Mix.
- Tuna is best after being stored in the fridge at least 1 hour.
For the avocado bowl
- Slice your avocado. Fill the side that doesn't stick to the pit with tuna salad.
- Top with black sesame seeds and drizzle of balsamic glaze.
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