Flavorful Avocado and Tuna Mix (Print version)

A creamy no-mayo avocado and tuna mix with lime, herbs, celery, red onion, and jalapeno for a quick lunch or snack.

# Ingredients:

For the mix

01 - 2 (5 oz) cans tuna in water, drained well
02 - 2 medium ripe avocados, divided
03 - 2 tablespoons fresh lime juice, plus more to taste
04 - 1 tablespoon extra-virgin olive oil
05 - 1/3 cup (35 g) finely diced celery
06 - 1/3 cup (45 g) finely diced cucumber
07 - 3 tablespoons minced red onion
08 - 2 tablespoons chopped fresh cilantro or parsley
09 - 1 tablespoon minced jalapeno, seeds removed for mild heat
10 - 1/2 teaspoon fine sea salt, plus more to taste
11 - 1/4 teaspoon black pepper

For serving

12 - Romaine leaves, cucumber rounds, toast, or gluten-free crackers
13 - Extra lime wedges

# Instructions:

01 - Drain the tuna very well. Flake it lightly with a fork and set it aside while you prepare the avocado base.
02 - In a medium bowl, mash 1 1/2 avocados with lime juice, olive oil, salt, and black pepper until creamy but still a little chunky.
03 - Fold in the celery, cucumber, red onion, cilantro, and jalapeno. Dice the remaining 1/2 avocado and add it gently.
04 - Add the drained tuna and stir gently until combined. Keep some visible flakes of tuna and avocado pieces for the best texture.
05 - Taste and add more lime juice, salt, or jalapeno if needed. Serve right away in lettuce leaves, on toast, or with crisp vegetables.

# Good to know:

01 - Best served immediately while the avocado is bright and fresh.
02 - For a milder mix, rinse the minced red onion under cold water and pat dry before adding.
03 - Leftovers keep up to 1 day when tightly covered in the refrigerator.

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