Ingredients:

  • 10 oz (2 standard 5oz cans) Canned Tuna (in water or olive oil), well drained
  • 2 whole Ripe Avocados (medium size)
  • 2 tsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 2 Tbsp Finely Diced Red Onion
  • 1 stalk Finely Diced Celery Stalk
  • 1 Tbsp Fresh Parsley, chopped
  • 1/2 tsp Flaky Sea Salt (or to taste)
  • 1/4 tsp Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Thoroughly drain the canned tuna. If using tuna packed in oil, lightly rinse it with water to reduce excess fat, then pat dry. Transfer the drained tuna into the mixing bowl.
  2. Finely dice the red onion and celery stalk. Set aside.
  3. Slice the avocados in half, remove the stones, and scoop the flesh into the mixing bowl (alongside the tuna).
  4. Using a fork, mash the avocado gently until roughly 70% smooth. Leave plenty of small chunks for texture. We do not want a completely smooth consistency.
  5. Pour the fresh lemon juice and Dijon mustard over the mashed avocado mixture.
  6. Add the diced red onion, celery, and chopped parsley to the bowl.
  7. Using a spatula or spoon, gently fold all ingredients together. The goal is to evenly distribute the creamy avocado throughout the tuna without over-mixing.
  8. Add the sea salt and freshly ground black pepper. Taste the mixture and adjust the seasoning immediately. If the mixture tastes flat, add a tiny splash more lemon juice.
  9. Cover the bowl and refrigerate for 15 minutes. This optional step is highly recommended as it allows the flavors to meld beautifully and ensures the salad is nicely chilled for serving.