Yaminah MayoComment

Cleaner Plate: Avocado Tuna Salad

Yaminah MayoComment
Cleaner Plate: Avocado Tuna Salad

I love food. I actually think I’m in love with food. For example, I can think about leftovers in my fridge and a day filled with cumulus clouds will suddenly be filled with sunshine. I even dance when I eat. And there’s nothing wrong with that. There’s nothing wrong with loving food. It should be enjoyed. I do not subscribe to the “eat to live” philosophy because I want to enjoy every area of my life...including food. The problem lies in my love of food when I’m bored, stressed, and/or sad...


I said this year that I wanted to be healthy and I’ve been able to maintain my meal prepping schedule but what I’m consuming needs revamping and with my new lifestyle filled with green things, grains, legumes, and regular smoothies, I thought, “Why not at least try?” I’m overhauling the recipes that are near and dear to my taste buds. My choice this week: tuna salad.
My lunchtime fave, I can always rely on tuna salad to fill me up but not give me the itis. Rich in Omega-3, selenium, vitamin D, and protein, canned tuna is extremely affordable and if mixed appropriately can be eaten in a variety of ways. Amazing on salads, wraps, and rolls, tuna salad is superb for lunch on the go.


The downside to this staple of my diet was the amount of mayonnaise I used. Looking back, it’s pretty disgusting how much of the condiment I used to reach the creamy consistency I desired. And because my tolerance of salt and sugar has changed in the two weeks I’ve consistently been on my “health kick”,  I can no longer eat half a jar of mayonnaise in my tuna salad-- my feet will swell. Luckily I found a partial substitute: avocado.

In a food processor, I peel and pit a ripe avocado. I turn on my machine and slowly pour in 2-3 tablespoons of olive oil as the avocado is being pureed. The consistency should be that of a whip and should smell like avocado toast (no, seriously). My canned tuna is prepped, having been drained, dumped, and mashed to the point of having no chunks. I dump in the avocado whip and mix it with the tuna. The mixture should be a little stiff-- that’s 100% okay! This is where I add the mayonnaise...1.5-2 tablespoons (which is the recommended portion of mayo). I then add 3 chopped green onions, 2 boiled eggs, relish, onion powder, salt to taste, and pepper. I “eyeball” my seasoning but if I were to ballpark it,  I would say 1.5 teaspoons of each to start.

The result is a delicious creamy insert to your favorite whole wheat bread or greens. I’m very pleased with the end result and I am more than confident that this recipe is bringing me one step closer to my goal of fitting my beloved Levi jeans again! Happy eating!!!


1 avocado (ripe)

2 cans albacore tuna

2 Tbsp olive oil

1-2 Tbsp mayonnaise (I recommend Trader Joe's brand)

2-3 green onions

2 boiled eggs

1 Tbsp of relish (to start)

1.5 tsp onion powder, salt, pepper (to start)