Tuna salad can be made tastier and creamier by swapping mayonnaise for one simple mashed ingredient: avocado. Cookbook author Laurel Randolph, who has written four titles and spent a decade developing recipes, said she has abandoned mayonnaise altogether in favour of avocados.
She noted that when combining avocados with tuna, "it doesn't taste like the mayo is missing". Writing for Simply Recipes, she explained: "For anyone who's a bit iffy on mayonnaise, avocado is a great alternative for adding creamy richness to tuna salad, chicken salad, and more."
Why avocado works in tuna salad
Randolph said the texture and flavour of avocado are hard to beat, and it pairs perfectly with flaky tuna, spicy red onion, crunchy celery, and tangy lemon. She added: "Avocado brings enough richness and body that the swap seems intentional rather than like a compromise."
Food specialists at The Kitchn equally advocate swapping mayonnaise for avocado, noting that it "brings in maximum creaminess and tons of flavour". Beyond delivering a creamier and more satisfying result, the prospect of a lighter tuna salad becomes particularly appealing during the warmer summer months.
How to make tuna tastier and creamier without mayonnaise
This recipe begins in the same way as any traditional tuna salad. Combine one tin of tuna with diced red onion and diced celery. Half an avocado is the ideal quantity for one tin of tuna, making sufficient filling for two sandwiches or one generous portion served with salad leaves.
Rather than traditional mayonnaise, incorporate a homemade avocado "mayo", made from half an avocado (mashed), lemon juice, and olive oil. The Kitchn also suggested including chives in the salad mixture. They said: "The chives provide so much flavour that it wraps itself around the tuna salad and really knocks it out of the park."
