This is really good. Turns out you can substitute avocado for mayo in tuna salad and it turns out great. Apparently it’s also healthier for you, so that’s nice if you care about that kind of thing.
One caveat, while this keeps well, the citrus tends to dissipate overnight. So when you make it get you a real nice punch of acid when you eat it, but in a day or two it’s much more mild. Not bad at all, just not as dramatic.
Ingredients
1 pound canned tuna, drained.
6 green onions, chopped
2 celery ribs, chopped
8 ounce can of water chestnuts, drained and chopped
3 medium avocado’s, peeled and with the pits removed
Juice from 2 lemons (1-2 tablespoons)
Couple shakes of Mrs. Dash (didn’t keep close track)
1-2 tablespoon of garlic powder, or several cloves pressed garlic
Onion powder, salt, pepper, and lime juice to taste
Extra mayonnaise if you don’t have enough avocado.
Directions
Mix it all up, maybe let it sit for a few hours. It’s tuna salad, not rocket surgery. Eat it on bread with lettuce, cilantro, or bacon to garnish.
eatbensmeat 