I love tuna salad, and I enjoy it more than any salad I’ve tried. Maybe because it holds a lot of memories from when I was young, and of course, it’s delicious. It is hands down the best recipe for tuna salad that I’ve tried. The remarkable addition of green apple and avocado contrasts nicely with the delicious creaminess and crisp tartness. This salad has certain serious chemistry going on.
Prep: 10 mins | Cook: 3mins | Total: 13 mins | Servings: 8
- (20 oz) tuna in water (four, 5-oz cans), well-drained.
- (1) (1 1/3 cup) medium onion finely diced
- (1) medium granny smith apple seeded and diced
- (1) avocado pitted, peeled and diced
- 3/4 cup real mayo
- 1/2 tsp fresh lemon juice
- 1/2 c sliced almonds, you can also use chopped walnuts toasted
- 1/8 tsp black pepper
- Toast nuts until golden on a dry skillet, then remove from heat and cool slightly.
- To drain tuna, open the lid, then presses it down firmly over the tuna to drain off as much water as you can squeeze out. If your tuna is too wet, your salad will be wet.
- Then add and combine all ingredients in a large mixing bowl, add a pinch of black pepper and 1/2 tsp of lemon juice, or to taste. Add mayo to taste.
The properly stored tuna salads will remain fresh in the fridge for 3 to 5 days. Since you’re dealing with fish and mayonnaise, don’t let the dish sit too long outside the fridge.
The main ingredient, which is the canned tuna, is a pantry staple. We used tuna in water, but it will work with canned tuna in oil too, but just be sure it’s well-drained.
By adding diced green apples, it adds a crisp bite to the recipe, and it makes the salad taste even more fresh and healthy. You can always swap apples with celery to make t a classic tuna salad.