Avocado Tuna Salad
, Makes 6 sandwiches
A creamy tuna salad bound with mashed avocado, mayo, and mustard, studded with celery, pickles, and fresh parsley.
| 3 (140 g) cans tuna in olive oil, well-drained | Fold in tuna, celery, pickles, onion, parsley & diced avocado | Adjust seasoning and mayo to taste; serve immediately | |
| 3 tablespoons finely diced celery | |||
| 3 tablespoons finely diced bread and butter pickles | |||
| 2 tablespoons finely diced red onion | |||
| 2 tablespoons finely chopped flat-leaf parsley | |||
| 3 tablespoons mashed avocado (from 1 large ripe avocado) | Whisk mashed avocado with lemon juice, mayo, mustard, oil, salt & pepper | ||
| 1 tablespoon lemon juice | |||
| 80 ml mayo, plus more as needed | |||
| 1 teaspoon Dijon-style mustard | |||
| 1 teaspoon olive oil | |||
| Salt and pepper to taste | |||
| Remaining diced avocado (from 1 large ripe avocado) |
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