This healthy tuna salad wrap recipe was actually inspired by a coworker of mine. I work at a gym so naturally the environment I am in oozes with healthy vibes, well… mostly 😉 I think the conversation that we had to inspire this was about what to have for lunch and I may have suggested to her egg salad. She told me that she that she didn’t eat mayo but that maybe she would use avocado since that is what she subs mayo with. I thought to myself… well, egg and avocado sounds like an interesting pair. Anyways, her comment about using avocado as mayo got me thinking about what I could do with it. Now, I am sure that avocado has been used in tuna salad before but this was a new concept to me! I sat down and wrote my idea for this healthy tuna salad recipe and here it is! It was so delicious!!! Definitely a repeater and most certainly a keeper in my opinion. I served mine with a whole wheat wrap (pictured). If wraps are not your thing you can use a cabbage or romaine lettuce leaf instead.
Hope you enjoy it too!
- 1, 4oz can Chunk Light Tuna soaked in water
- ½ Green Onion, chopped
- 4-5 Cherry Tomatoes, chopped
- 1 tbsp. Black Olives, chopped
- 1 Avocado, smashed
- ½ Lime (optional)
- Salt to taste
- 2 Wraps
- Chop the green onion, cherry tomatoes, black olives and toss in a bowl. Squeeze the water out of the tuna can (open the can all the way around and push the lid down slowly to press the water out. With a fork lift the lid from the tuna can and voila! water gone) and combine it with the green onion, tomato and olive mix.
- Cut the avocado in half, discard the pit and scoop the meat into a separate bowl. Smash the avocado until it becomes creamy but still chunky. Mix with the tuna mixture until all ingredients are coated with avocado.
- Add salt to taste. You may squeeze the juice of ½ - 1 lime in the salad to give this recipe a more "guacamole" vibe. Mmmm. Serve with a wrap and enjoy with a side of sliced blood orange and honey or fruit salad.