Tuna Salad with Avocado & Capers ~ Whole 30
I promised several of you that I would share more of the recipes we ate while on Whole30 back in January and I apologize that it has taken me so long!
Hopefully you’ll enjoy this one so much that you’ll forgive me. This recipe is actually one I had gotten from PlateJoy and been making for a few months before we started Whole30, but we loved it so much that we didn’t want to give it up that month, so I just tweaked it. The original wasn’t Whole30 compliant as it had Greek yogurt in it (no dairy allowed on Whole30!), but I easily remedied that by just subbing in some mashed avocado. Now that’s the only way I make it, but you could certainly use Greek yogurt (approx 1/4 cup) if you’re not trying to be Whole30 compliant.
As you can see from the photo, I like to eat it with plantain chips (Trader Joe’s brand), but again, if you’re not on a restricted diet, you can enjoy with your favorite crackers or bread.
I know I’ve mentioned them before, but just want to say again that having PlateJoy to help with meal planning while we were on Whole30 was such a HUGE help. Highly recommend signing up for their service, particularly if you are on a restricted diet. One day when I have more time (ha! when is that ever gonna happen?) I’ll give you even more thoughts on them, but for now, if you want to try them out, just click on this link and my referral will give you $10 off!
Tuna Salad with Avocado & Capers
Ingredients:
- 8 oz of canned tuna*
- 2 Tbsp capers
- 1 shallot
- 1/2 cup chopped cilantro (or more if you love it)
- 1 lemon
- 2 tsp hot sauce
- 2 avocados
- salt & pepper to taste
*Note: I found that most canned tuna contains soy, and soy isn’t allowed on Whole30. Luckily I discovered Wild Selections brand at Kroger, and it only contains tuna, water, and salt!
Directions:
- Drain tuna and flake into a large bowl.
- Cut avocados in half, remove stone, then cube. Place half of the cubed avocado into bowl with tuna and mash with fork. Set the other half of cubed avocado aside.
- Chop cilantro and mince shallot. Add to bowl of tuna along with capers, hot sauce and the juice of one lemon. Season with salt and pepper to taste.
- Divide the remaining cubed avocado you set aside onto two plates. Top each with tuna mixture and serve.
This is the best tuna salad I’ve ever had! It’s the perfect snack to get me through whole 30. How long does it typically last once it’s prepped? I don’t want to throw away the leftovers too soon, or keep it longer than I should. Thank you!
Isn’t it delicious? I eat it a few times a month now. I usually make it the day I’m going to eat it, just because I don’t like the avocado to turn colors, but you could definitely make it the day before, or keep it for a day after. I’ve also never had any leftovers because I eat the entire thing ;-)