I love this Tuna Salad Recipe. It is the perfect light yet satisfying lunch!
There’s a little bit of a weird vibe going on this week. It’s the last week before school begins, so we are squeezing a lot in–fun things, catch-up and work alike. All in the 100-degree humid Minnesota heat. You really truly never know what you are going to get in this place! It could be snowing right now and I wouldn’t be surprised. Wednesday is our annual trip to the State Fair (ahhh, can’t wait for pronto pups and cheese curds!), so that is helping me get through the busy-ness of today and tomorrow. Are the rest of you scrambling at the end of the summer, too?
I always think of Tuna Salad as being such a good, light summer meal like this Quinoa Edamame Salad and this copycat of Jimmy John’s Unwich, so now is the perfect time to share my favorite version of it. You will find some crunch and kick in this recipe. I hope you enjoy it as much as I do!
In a medium bowl, combine:
Two 5-oz. cans tuna, drained
1/4 cup mayonnaise
1 avocado, peeled, pitted and chopped
2 stalks celery, sliced
2 tablespoons capers
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
Mix well. Serve in large hollowed-out tomatoes or as a sandwich filling. The tomato route is my personal favorite, unless I’m looking for a more hearty meal.
Wishing you all a great last week of summer!
Tuna Salad
Ingredients
- 2 5-oz. cans tuna drained
- 1/4 cup mayonnaise
- 1 avocado peeled, pitted and chopped
- 2 stalks celery sliced
- 2 tbsp. capers
- 1/2 tsp. cayenne pepper
- Salt and pepper, to taste
Instructions
- In a medium bowl, combine tuna, mayo, avocado, celery, capers, cayenne pepper, salt and pepper. Mix well. Serve in large hollowed-out tomatoes or sandwiched between bread. Refrigerate leftovers.
Yummy!! A refreshing change from pickles and bodied eggs I tuna. I will make this tomorrow!!