Earlier this week I prepared a chicken salad recipe made with avocado and greek yogurt. Zero mayo! Well it was a hit with my family and with OYS readers. A LOT of you made it already and LOVED IT!! I am so happy! Sorry for all the exclamation marks but seriously this is a great recipe. Who would have thought avocado and greek yogurt would make such a delicious creamy chicken salad recipe? Well it does.
A few readers asked me if I tried this with tuna salad yet. At the time I did not but this afternoon I decided to be the guinea pig and mix together avocado and tuna. I was a little nervous at first because honestly avocado and tuna did seem like a natural fit to me. I wasn’t sure what to expect.
First things first, I think it is really important to start with a high quality canned tuna fish. I used bumblebee prime filet canned tuna. That was the highest quality tuna my super market had. It is a little pricier but worth it. Personally, I think the lower the quality the “fishier” it will smell.
Next, I made the avocado and greek yogurt base. Preparing the base first makes sure it is nice and creamy before adding the tuna in. I then stirred in granulated garlic, onion powder, salt, and pepper for the seasoning. This is a nice basic spice mix that I feel lends a good flavor to the base without being overpowering. I then added some dill relish, celery, and red onion for flavor and crunch. If you prefer sweet relish in your tuna salad then go ahead and use it. My husband hates sweet relish, which is why I used dill.
Once the avocado base was prepared I stirred in 2 (4 ounce) cans of tuna, squeezed in some lemon juice, and gave it a taste. It was delicious! The avocado lends so much richness and creaminess to the tuna salad without taking over. You get a little of the avocado flavor but the tuna and other flavors are much more pronounce.
My husband loved this. He loved the dill flavor and crunch from the red onion and celery. And he also really likes the brightness from the lemon. But he did say that “no make-out sessions will be happening after eating this salad”. So be warned if you do make this for lunch make sure to have a toothbrush and toothpaste close by for an afternoon smooch 🙂
I hope you are just as excited as I am to discover this new healthy substitution for mayonnaise. I feel this avocado and greek yogurt base can be used in so many different mayonnaise heavy recipes. Stay tuned because I already feel the recipe wheels turning with many different ideas.
- ½ of a ripe avocado
- ¼ cup plain greek yogurt
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black ground pepper
- 1 tablespoon dill relish
- 2 (4 ounce) cans high quality tuna fish
- 1 celery stalk, chopped into small pieces
- ½ red onion, chopped into small pieces
- Juice from ½ of a lemon
- In a medium bowl mash together the avocado and greek yogurt until smooth.
- Stir in granulated garlic, onion powder, salt, pepper, and relish until combined.
- Stir in tuna fish, red onion, and celery until all ingredients are coated.
- Squeeze in lemon juice and stir.
- Serve on sandwich or with crackers and vegetables. This tuna salad taste even better if you can let it sit for a couple hours.
This recipe can be made up to 2 days ahead of time. Store in an airtight plastic or glass container in the refrigerator.
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