Back in the day, tuna salads were a combination of canned tuna, mayonnaise and pickles.
And while a creamy, high fat mayonnaise turned tuna fish into a sandwich making delight, I’m opting for lower calorie options these days.
And instead of high fat mayonnaise, I’m creaming my tuna with heart healthy mashed avocado and plain Greek yogurt, along with fresh lemon juice and sweet white onion.
I wondered how this healthy, slenderized version of tuna salad would go over with Mr. Mike, but there was no need for concern. After Mike finished his plate, he was scraping the tuna bowl for extras.
If you aren’t a fan of cucumber, you could easily use zucchini noodles. Or if a sandwich is what you’re craving, pile a scoop onto 100% whole grain bread. Either way, this tuna is anything but ho-hum!
Tuna and Avocado Salad with Cucumber Noodles
20 minPrep Time
20 minTotal Time
- 1 large cucumber, sliced, or spiralized into noodles
- 1 teaspoon red wine vinegar
- 1 teaspoon olive oil
- 1/2 teaspoon sugar
- 1 pinch salt
- 1/2 cup avocado, mashed
- 1/4 cup low fat plain Greek yogurt
- 1 tablespoon lemon juice
- 12 ounces water packed tuna, drained
- 2 tablespoons white onion, minced
- Drain cucumber on paper towel to remove some of the moisture, them place in a medium sized bowl. Toss with vinegar, olive oil, sugar and a pinch of salt.
- Combine mashed avocado, yogurt, lemon juice, tuna and white onion in a bowl and mix well. Season with salt and pepper to taste.
- Divide cucumber on two plates, then divide tuna in half and pack each portion into a cup sized measuring cup. Flip the cup over onto the noodles and serve with a slice of lemon.
Food energy: 346kcal
Weight Watchers PointsPlus 8
Saturated fatty acids: 1.98g
Monounsaturated fatty acids: 7.56g
Polyunsaturated fatty acids: 1.86g
Total fat: 11.41g
Calories from fat: 102
Carbohydrate, by difference: 11.12g
Total dietary fiber: 4.52g
Total lipid (fat): 12.68g
Total sugars: 5.01g