Making tuna salad allergen-diet friendly is as simple as swapping out the mayo for a similarly fatty, but allergen-diet approved food - avocado. As a mayo-y-tuna lover, this swap took me some getting used to. Adding a generous amount of olive oil and seasoning with salt and spices has made this alternate tuna salad a great substitute. Although, to make sure it gets the credit it deserves, you probably shouldn't compare it to it's mayo-y cousin. It will never be as good. Gotta go what we gotta do, though.
Tuna salad over greens is such a versatile and easy lunch, which means it's a key meal in your allergen-diet wheelhouse. Keeping a few cans of tuna in the pantry and a few avocados on hand means you'll always have a lunch option.
Add greens and whatever fruit you have on hand, and serve with Knekkebrød (or another compliant cracker) for some crunch.
Ingredients
-1 can solid white albacore in water or olive oil
-1 ripe avocado
-good olive oil
-salt and pepper
-garlic powder (or, whatever seasonings you like - chili powder, sesame seeds, poppy seeds, sumac, etc)
-greens of your choice (pictured here with little gem lettuce, radicchio, microgreens and balsamic)
-pictured here with watermelon and pomegranate arils
Recipe
-mash avocado in a bowl and add olive oil to the mixture
-add in a drained can of tuna
-mix and add salt, pepper, and seasonings to taste
-serve over greens dressed with good balsamic or with olive oil, salt, and pepper
