This tuna salad is my current lunch addiction. It is so easy to make and it just tastes fresh, sweet and crunchy. The perfect recipe to go with this warmer spring weather. Growing up my mom used to make this recipe with apples. I decided to switch it for pears for a little sweeter and softer taste. I also use green onions instead of red onion that she would use. The result is delicious and filling. I am serving this tuna salad in avocado shells today. Other options are lettuce wraps, gluten free avocado toast with tuna salad on top, or on top of a salad. But sometimes, let’s be real, I just eat it right out of the bowl.
I prefer wild caught albacore packed in water. These are my favorites and you can get them at most Whole Foods, Amazon or many other grocery stores. For mayonnaise, my favorite soy and corn free mayonnaise is Sir Kensington’s mayonnaise. It is made with sunflower oil instead of soy or canola. For a truly paleo mayonnaise, Primal Kitchen mayonnaise is also delicious and totally sugar free. Warning it is much more expensive, but if you want sugar free, soy free mayonnaise and don’t want to make your own it is the way to go. Homemade mayonnaise is always an easy and less expensive option as well.
Here’s to warmer weather, healthy light lunches, and summer being right around the corner…
Pear Tuna Salad with Avocado
- 2 3 ounce packets of wild caught Albacore tuna
- 2 tablespoons mayonnaise
- juice of half a lemon
- 4 pieces of celery, finely chopped.
- one chopped pear
- 2 springs of chopped green onion
- salt and pepper to taste
- optional celery seed to taste
- one avocado, halved.
Mix all the ingredients except the avocado in a bowl. Season to your taste. Scoop out a little avocado to make a deeper bowl. Scoop tuna salad into the half avocado shells. Whether you do an entire avocado each with tuna salad or a half is preference. I prefer just one half of an avocado.