This easy and healthy tuna salad recipe is made with avocado and no mayo for a dairy free, low carb tuna salad. Perfect alone or on gluten free toast as a tuna salad sandwich, this simple recipe is full of nutrition and flavor thanks to low-mercury canned tuna, white beans and tangy pesto.
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Servings: 4 people
Calories: 383 kcal
In a large glass bowl, combine tuna, beans, avocado and pesto. Using a fork, stir to combine all ingredients together, mashing the avocado as you go (think of it like the mayo you'd normally use in tuna salad).
Serve plain, over a bed of lettuce or on top of your favorite gluten-free toast (I recommend Canyon Bakehouse).
Will keep in the fridge for 2-4 days.