Freshly Made Paleo Avocado Tuna Salad

Gone are the days when you would only have tuna salad on crackers or bread; spice things up a little by having your tuna salad in a hollowed-out avocado half. You can also make these as healthy little appetizers for your next party, and they’re great to send off with the kids to school for lunch as well.

This is also a great way to add flavor to your tuna that isn’t the dairy component of mayonnaise. Not only are the lemon juice and onion more natural, but they are also less fattening and give the tuna a bit of a kick.

Plus, this is yet another gluten-free recipe that is incredibly quick to make. Important to remember with this recipe is that you should taste it while making it. The tuna salad needs to have the right amount of acidity and creaminess for this recipe to work. If necessary, add more avocado and lemon juice to get the balance just right.

Paleo Avocado Tuna Salad ingredients ● 1 avocado ● 1 lemon, juiced, to taste ● 1 tbsp. chopped onion, to taste ● 5 oz. cooked or canned wild tuna ● sea salt and pepper to taste

make it

1. Cut the avocado in half.
2. Scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
3. Add lemon juice and onion to the avocado in the bowl and mash together.
4. Add tuna, salt, and pepper, and stir to combine. Taste and adjust if needed.
5. Fill avocado shells with tuna salad and serve.