Tuna Guacamole

… or Guacamole Tuna Salad. I struggled with what to call this creation. Is it guac with added tuna? Or is it tuna salad with avocado in place of the mayo?

I think, really, it’s whatever you want it to be. You can think of it as a dip OR you can think of it as tuna salad and use it on a sandwich or a wrap or even in a lettuce wrap with veggies of your choice. You could even make a GREEN tuna sandwich for St. Patty’s Day!

You can add to it, as well. Want some mayo? Or maybe a bit of creamy Greek yogurt? More tuna? Go ahead and add it. How about jalapeno or other hot peppers? Or pickle relish … or maybe some chopped celery or nuts for crunch. Hey, whatever you like in your guac and/or tuna salad is totally fair game here. This recipe is just the start of a canvas for you to paint as you see fit. (Just don’t leave out the mustard … trust me, mustard and tuna are perfect together! I have to thank my ex-husband for this bit of wisdom. He always put mustard in his tuna … I thought it was odd until I tried it and he was totally spot on. Yep, he made a mean tuna salad … and my son has totally adopted his dad’s method of making tuna salad now, which I think is pretty dang cool.)

This tuna guacamole is a heart healthy, low calorie, high protein, whip it up in a flash and enjoy kinda recipe. No cooking, and very minimal chopping (and hey, if you want to just add a pinch of garlic powder in place of the fresh garlic, I won’t judge!) … so it allows for ample time to simply enjoy it. One bit of advice: don’t make more than you’re going to eat in one or two sittings. It’s best when enjoyed right away.

I ate mine with some of my whole grain everything bagel sourdough crackers because I’m STILL working on that big batch of crackers I made (and still loving every bite).

How do you pick the perfect avocado?

Occasionally, you can find a perfectly ripe avocado at the store. The skin will be dark, and when you poke it, it will have just a bit of give. If you push into the avocado and it’s complete mush, you’re too late. The other thing to check is to take out the “plug” (the bit of stem) at the top: if it’s green, the avocado is good. If it’s black or brown, put it back.

If all the avocados are green and/or hard, it’s okay to take them home with you. Just let them sit out on the counter until they reach the perfect state of ripeness, then put them in the fridge if you’re not quite ready to eat them.

Tuna Guacamole

• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2 servings 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 1 ripe avocado
• 2 – 3 oz. canned albacore tuna in water, drained
• 1 – 3 teaspoons yellow mustard
• 1 small clove garlic, chopped fine
• 1 – 2 teaspoons lemon or lime juice, preferably fresh squeezed
• A sprig of fresh cilantro or parsley, chopped fine (ioptional)
• A pinch of dill
• A sprinkle of Red Robin or Old Bay Seasoning … or salt (to taste)
• 1 teaspoon salsa or hot sauce, or to taste
• For the top: dill and/or fresh cilantro leaf

---

Instructions

1. Cut the avocado in half, remove the pit, then scoop out the flesh into a bowl. Use a fork to mash the avocado roughly.
2. Stir in the tuna, mustard, garlic, lemon juice and seasonings. Add salsa or hot sauce to taste and adjust the seasonings to your liking.
3. Enjoy with chips or crackers or use as a filling for a tuna sandwich or tuna melt. Also great on salad or in a lettuce wrap with fresh tomato, cucumber, matchstick carrots and onion.

---

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.