Green Tuna Salad

Tuna salad is a classic American dish that can trace its origins to the 19th century, although it was first made with other kinds of fish, including white fish or trout. Nowadays, tuna salad, especially in sandwich form, is a staple lunch for many North Americans. This easy and creative variation on tuna salad turns everything green, bulking up the classic dish with vegetables, an avocado dressing, and herbs.

Yield:
2 to 4 servings
Category:
Lunch and Sandwiches
Cuisine:
Canadian
Prep Time:
12 min
Cooking Time:
Total Time:
12 min

INGREDIENTS:

  • 1 or 2 (5-ounce) cans of water-packed tuna, drained (how hungry are you?)
  • ½ cup peeled and diced cucumber
  • 1 stalk celery, diced
  • 2 scallions, sliced
  • ¼ cup halved green grapes
  • 2 tablespoons chopped parsley
  • 4 medium mint leaves, chopped
  • ½ ripe Hass avocado
  • 2 tablespoons mayonnaise
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 8 medium lettuce leaves and additional herbs, for serving

DIRECTIONS:

  1. Place the tuna in a large mixing bowl.
  2. Add the cucumber, celery, scallion, grapes, parsley, and mint. Mix with a fork, breaking up any chunks of tuna, until combined.
  3. To make the dressing, first scoop out the avocado flesh and place it in a medium bowl. Mash the avocado with a fork.
  4. Add the mayonnaise, lime zest, lime juice, salt, and black pepper to the bowl. Mix well. Spoon the dressing over the tuna mixture and mix until evenly incorporated. Taste and adjust for salt, pepper, or lime juice, if needed. You can add more mayonnaise if you like it creamier.
  5. Serve on a bed of lettuce and garnished with fresh herbs, if desired.

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