Servings: 4 servings
Prep time: 10 minutes
Total time: 10 minutes
- 18 ounces (three 5-ounce) Cans of tuna in water, drained well
- 1/4 cup Celery, diced
- 1/2 tablespoon Red onion, finely chopped
- 2 ripe Avocados divided, 1 mashed & 1 cut into small chunks,
- 1 tablespoon Fresh parsley, chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons Fresh lemon juice
- Fine sea salt or pink salt and freshly cracked black pepper to taste
- To start, remove the liquid from the can of tuna by opening it and draining it thoroughly. If necessary.
- Place the tuna in a colander over a large bowl to ensure that all the liquid is removed. At the same time, you chop the vegetables such as onions, celery, parsley, and another avocado.
- Mash one avocado using a fork and combine it with the remaining ingredients, including the drained tuna, chopped veggies, Dijon mustard, fresh lemon, salt, and black pepper, in a large bowl.
- Mix everything using a fork or spoon. You can adjust the taste by adding more Dijon mustard, salt, or pepper to your preference.
- You can consume it immediately or chill it in the refrigerator for at least an hour. To chill it, cover it with plastic wrap or store it in an airtight container with a lid and refrigerate for up to three days. It can be served over a salad, lettuce wraps, or avocados for a Whole30, Paleo, or Low Carb version.
Calories: 345 kcal
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Tuna Salad with Avocado Mayo
Cover with plastic wrap to keep the avocado from browning. The tuna salad should last 3 days in the fridge if covered properly.