Tuna Salad with White Beans, Avocado and Arugula Pesto
Prep Time
8 mins
Total Time
8 mins
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.
Course:
Salad
Cuisine:
American
Keyword:
avocado, dairy free tuna salad, healthy tuna salad recipe, no mayo, tuna salad
Servings: 4 people
Calories: 383 kcal
Ingredients
- 2 cans low-mercury tuna, packed in olive oil or water (I recommend Safe Catch)
- 1 can cannellini beans, drained and rinsed
- 1 avocado, mashed
- 1/4 cup Arugula Pesto
- Salt and pepper to taste
Instructions
-
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).
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Serve plain, over a bed of lettuce or on top of your favorite gluten-free toast (I recommend Canyon Bakehouse).
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Will keep in the fridge for 2-4 days.