4 avocados
2 5 ounce cans tuna (I prefer albacore tuna)
1/4 cup mayonnaise
1 stalk of celery, diced
2 tbsp red onion, diced
1-2 tbsp chopped parsley, chives and/or other herbs
1/2 tbsp Dijon mustard
salt and pepper, to taste


1.Add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt and pepper to a mixing bowl. Stir together until well combined.
2.Slice the avocados in half and remove the seed. Dollop a few spoonfuls of tuna salad onto each avocado half.
3.You can definitely meal prep the tuna salad (will keep for 3-4 days in the fridge) and just slice the avocados daily as needed for lunch.

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