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Tuna Avocado Salad 'Wraps'

Infinitely healthier than commercially pre-prepared tuna mayo, this Tuna Avocado mix can basically be 'wrapped' in whatever is to hand - romaine lettuce leaves, red cabbage leaves, deseeded bell pepper halves and nori seaweed sheets are a personal favourite. You can even just serve it piled into the empty avocado skins after scooping out the flesh from the two halves.
Tuna Avocado Salad 'Wraps'
 No nasties, all natural ingredients, no compromise on creamy texture or flavour.

Any leftover mix can be kept in the fridge - I recommend leaving the avocado stone in the bowl to prevent it going brown. Add a finely diced deseeded chili for a kick if you fancy.

Tuna Avocado Salad 'Wraps'

Gluten-free, Grain-free, Dairy-free, Sugar-free, Nut-free

1 ripe avocado, flesh only (obviously!) mashed
1 tin tuna, drained
1/4 red bell pepper, finely diced
small bunch coriander, finely chopped
2 pickled gerkins, finely diced
juice of 1/2 lemon
salt and pepper to taste

To serve: red cabbage leaves, lettuce leaves, bell pepper halves or nori sheets

Optional: seeds or walnuts (if not nut-intolerant) to sprinkle on top

Optional: 1/4 apple, finely diced

Tuna Avocado Salad 'Wraps' served with pickled gerkins, beetroot and sauerkraut
1. Mix together avocado, tuna, peppers, coriander, gerkins, lemon juice (and apple if using) until well combined.
2. Season to taste with salt and freshly ground black pepper.
3. Scoop mixture into chosen 'wrap', sprinkle with seeds or nuts if using.
4. Serve alongside extra pickles and leave the bowl of leftover mix on the table with a pile of extra wraps for second helpings.