Avocado Green Chili Tuna Salad

An avocado tuna salad with a twist is a perfect way to start your new year!

I recently got some croissants in my Imperfect Foods box (want $80 in free groceries?) and wanted to do something different with them. Besides eating them with my morning coffee. Although that’s really fine with me.

Tuna salad seemed like a good plan, but I am not a fan of mayonnaise. But something has to hold it together right? Avocado for the win.

But even that seems kind of boring to me. So I looked around for what could liven it up and stumbled upon this interesting and unique way to eat tuna salad.

It’s a wonder what kinds of things you can find hunting around your pantry. A can of green chilies. Some smoked almonds leftover from another recipe. Fresh cilantro. A lime. Could these things turn a humble can of tuna into a delectable croissant sandwich?

As it turns out, yes, they can. Especially when combined with some creamy, ripened avocado. It’s an avocado tuna salad recipe that will surprise everyone.

I’ve made avocado tuna salad quite a bit, and one thing that’s important is that your avocado is ripe. Even if it’s a little brown, that’s better than it being too hard. You’re using it to replace mayo after all. And while it may be a bit unappealing, a brown spot won’t hurt  you.

You could make this healthier by serving it on some whole grain bread. Or even more so over a bed of spinach. But while I’m ready to start the new year eating a bit healthier, I still have these croissants. And I’m not quite ready to give up everything that’s bad for you just yet. Maybe that will come next week? Who can say.