When I tell people I made something “egg-free” and “dairy-free” they usually look at me in horror with a weird, scrunched-up face. Here’s how I solve that problem, I tell them that I added avocado instead. Cue faces of relief. The avocado makes this tuna salad creamy without the addition of mayo or hard-boiled eggs like some other tuna salad recipes call for. This might be something to keep in mind for those of you who can’t stand the sight or smell of mayo too.
Obviously, this is a tuna salad and still has animal product in it (i.e. tuna). I’m not sure if there is a good replacement for tuna for vegan or vegetarian folks. Do you know? We also added real cheese to our sandwiches, but you can just as easily use Vegan cheese or omit this completely.
This is a quick recipe to whip up any time you’re looking for something easy. Tuna lasts forever in your cabinet, so as long as you have some ripe avocados, you’re pretty much ready to rock. If you’re feeling extra lazy, double the recipe and save the leftovers for sandwiches or a lettuce salad later on. Simply pack the leftover tuna salad in a container, then place a layer of plastic wrap over it and push it down into the tuna salad (so the plastic is touching the salad). This will help prevent the avocado from oxidizing and turning that ugly brown color.
5-ounces canned or packaged tuna (in water), drained
1/4 cup carrots, minced
1/4 cup celery, minced
1/4 cup cucumber, minced
1 tablespoon onion (or 1-2 green onions), minced
1/2 avocado, mashed
2 teaspoons dijon mustard
Juice from 1 lemon or 2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon dried dill
1/2 teaspoon dried parsley
A splash of sri racha (optional)
2 slices of cheese (sub Vegan cheese or omit if you'd like), cut in half to make 4 slices
4 small slices of your favorite bread
2 large leaves of romaine lettuce, cut in half to make 4 leaves
Slices of tomato
Combine all ingredients except for the bread, cheese, lettuce and tomato in small bowl and set aside.
Toast the bread in a toaster oven until it just begins to brown. Add the cheese and toast for another minute until the cheese is melty. Top each slice of bread with a piece of lettuce, a scoop of Tuna Salad, and tomatoes.
Tuna always reminds me of Jessica Simpson and the “chicken of the sea” bit she had going years back. That or the school of tuna in Finding Nemo. When you think of tuna, I bet a burger is the last thing that comes to mind.
This original recipe came from Andrea from Can You Stay For Dinner? and appeared during her Hunger Challenge. Andrea explains it best:
“It’s Hunger Action Week from the 21st through the 25th of March and the challenge is to eat breakfast, lunch and dinner spending only $7 a day to get a sense of what people who rely on food stamps experience. $7 is the maximum food stamp benefit given to one person in the state of Washington per day. For a family of two, like us, we’d get $12 a day. This will be a way of expressing a sort of empathy for what millions of people deal with on a daily basis, and also a way of bringing awareness to hunger.”
She has some awesome, budget-friendly recipes that erupted from this challenge. This tuna burger is one of the best of ’em. I tweaked the spices here and there to cater to my own personal tastes and I could not believe how tasty these turned out! Tons of flavor AND they were healthy?? I was a foodie in food heaven. Next time I throw a little get together, I might turn these into sliders.
Combine tuna, bread crumbs, green onion, parsley, garlic, dill, salt, pepper, lemon, sour cream and egg and mix well with your hands. Form into 4 patties (they will be wet), place on a greased baking sheet and bake for 20 minutes at 400 degrees F.
Serve the burgers on toasted English muffins with romaine and sliced tomato. Spread additional sour cream on each burger, if desired.