Tuna Salad is incredibly versatile. It can be eaten solo, stuffed into peppers or celery sticks, spread on crackers, wrapped in lettuce or tortillas, layered between bread, added to a salad, & much more. Experiment and your health will thank you!
Tuna Salad
- 1 whole tortilla wraps Garden Spinach or other variety.
- 1 whole bell pepper Red, Green, Orange. Core, clean of seeds, sliced in half.
- 4 small 7 oz cans albacore tuna water packed
- 1 ripe avocado
- 2 tablespoons Greek yogurt (or mayo)
- ½ cup green onions scallions, chopped
- 2 cups celery small dice
- 1 teaspoon salt (or celery salt)
- 1 teaspoon fresh cracked pepper
- Add on capers, sun-dried tomatoes, raisins, onions, tomatoes, bacon, curry or buffalo spice, dill pickle relish, olives, garlic, lemon juice, boiled eggs, etc. for a wide variety of yums ♥ Top with Parsley
Instructions
- Remove the pit from the avocado and scoop the avocado halves into a small bowl. Add the Greek yogurt and press the avocado with a fork to combine yogurt and blend them together.
- Drain the water from the tuna, place the drained tuna into a medium bowl and break into smaller pieces of tuna using a fork.
- Add: green onions, peppers, celery, salt, and cracker pepper and blended avocado mixture.
- Mix using a large spatula.
- Enjoy Your Way ♥ Store leftovers in the refrigerator in an airtight container for up to 5 days.
For an even Healthier Version
- Avoid ingredients like olive oil, sour cream, mayo and miracle whip.
- Use low carb tortillas or bread
- Swap in canned chicken and make a chicken salad with the same ingredients!