Paleo Avocado Tuna Salad

Paleo Tuna Salad (vegan or no)

I used to buy canned fish in its own oil and still will if available. Otherwise, I go for jarred tuna in olive oil when I feel like splurging. Have you noticed these days most canned fish is packed in GMO soybean oil or cottonseed oil? I didn’t even know that was edible. Gross, and thanks a lot Monsanto. Fewer healthy food options thanks to you.  The other option, under these current circumstances, is wild albacore packed in water.


Anyway, I reworked this recipe to the way I like to eat tuna, with all the fixins plus some extra options. No bread required when you use the avocado basket. Great photo from!


Serves: 1-2 servings


  • 1 organic Haas avocado
  • 1/2 lemon, juiced, to taste
  • 1-2 teaspoons chopped onion or shallot, to taste
  • 5 ounces cooked or canned wild albacore tuna
  • OR 1/2 cup of firm non-GMO sprouted tofu
  • 1 chopped vinegar-free brine pickle
  • 1 teaspoon powdered dulse, to taste, especially vegan option
  • sea salt, chopped parsley and pepper to taste
  • Variation: add chopped watercress and a hard boiled egg


  1. Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
  2. Add lemon juice and onion to the avocado in the bowl and mash together. Add rest of ingredients and stir to combine. Taste and adjust if needed.
  3. Fill avocado shells with salad and serve.
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