Sneaky Tuna Salad
- Yield: 2 1x
Ingredients
Scale
- 2 medium avocados (see notes for travel friendly substitution)
- 1 5 oz / 143 g can of wild caught tuna (I like this brand)
- 1 3.75 oz – 4.375 / 108 g – 124 g can of skinless boneless sardines in olive oil (I like these & these)
- 1 stick of celery, chopped finely
- Diced red onion, to taste
- Lemon juice, to taste
- Fine sea salt or Himalayan salt, to taste
Optional garnish:
- Rinsed salted capers
- Chopped cilantro, parsley or chives
To serve:
- Lettuce or mixed greens
- Sweet potato chips, plantain strips, or plantain chips
Instructions
- MASH: Cut the avocados in half and remove the pits. Scoop out the avocado into a bowl and use a fork to mash them until they have no large lumps. Spoon the mashed avocado into a mixing bowl.
- FLAKE: Drain the tuna and flake it into the bowl. Flake the sardines into the bowl and add a little splash of the olive oil, discarding the rest.
- MIX: Add the chopped celery, diced onion, lemon juice and salt to the bowl. Use a fork to mash and stir until evenly combined. Taste and adjust lemon and salt again if needed.
- SERVE: Spoon the tuna salad over lettuce or greens in a bowl and garnish with capers & cilantro, if you like. Serve with a side of plantain chips for crunchy-snacky fun!
Notes
The avocados in this recipe mean it’s best eaten straight away. If you want to make your Sneaky Tuna Salad ahead of time or to save some for later, swap the mashed avocado for 1/3 cup of coconut cream whisked together until smooth with a teaspoon or so of fresh lemon juice, plus salt and garlic powder to taste.
Find it online: https://meatified.com/sneaky-tuna-salad/