Tuna Salad with Avocado “Mayonnaise”
Makes 2 servings
This recipe was born of necessity while traveling: We needed an instant lunch that didn’t involve a lot of cooking, and we lacked the means to make SCD mayonnaise—so the mashed avocado became our mayonnaise! You can fancy it up by adding cut tomatoes or cilantro, and by substituting lime for the lemon. We figure the simple version will also make good fare for backpacking. (P.S. An avocado a day has been key to my son’s weight gain!)
1 (5-ounce) can tuna (in oil or water, no broth)
1 ripe avocado
Juice of ½ lemon (1 to 2 tablespoons)
Salt and freshly ground pepper
- Drain the tuna and put it into a bowl. Add the avocado and mash together. Add the lemon juice for flavor and to keep the avocado from turning brown. The color seems to hold well for 4 to 5 hours.
- Ingrid, SCD mom from Seattle
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