The earliest written reference to tuna salad dates to 1907. Thrifty Americans often combined leftover meats with mayonnaise. Tuna is more affordable than chicken, and the arrival of canned tuna in 1904 made it more so. A lunch classic, tuna salad was a common offering at the lunch counters that emerged in the late 19th and early 20th centuries, catering to affluent women who shopped and ate out but were denied entry to men’s establishments. As they entered the workforce, women also grabbed quick lunches from these restaurants, with tuna salad sandwiches a popular choice. Dieters in the 1960s further secured tuna salad’s place as an American staple due to its high vitamin content and low calories. A twist on classic tuna salad, the avocado replaces mayonnaise in this recipe, binding the ingredients while fresh herbs and lemon add bright flavor. Try this over salad greens or on a hearty bread for a satisfying lunch.
Recipe Servings: 2
Ingredients
Directions
- In a medium bowl, add all ingredients, mixing with a fork to mash avocado and break up tuna.
- Combine well and check seasoning, adding more oil, salt, or pepper to taste.
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