Tuna Avocado Egg Salad
Method
What it’s missing is crunch, acid, and something to tie it together. A few ways to finish it:
For crunch and freshness, add something crisp — chopped celery, cucumber, red onion, or a handful of cherry tomatoes. Crispy romaine or arugula underneath turns it into a proper salad rather than a bowl of soft ingredients.
For the dressing, since avocado is already creamy, I’d lean bright and acidic rather than adding more mayo. A quick lemon-olive oil-Dijon whisk, or just lemon juice, olive oil, salt and pepper, cuts the richness perfectly. If you want it creamy, a spoon of Greek yogurt with lemon works.
For a flavor lift, capers, a little red onion, fresh dill or parsley, and plenty of black pepper all pair beautifully with tuna and egg. A pinch of flaky salt on the avocado goes a long way.
If you want it more filling, a scoop of chickpeas, white beans, or some boiled baby potatoes rounds it into a full meal — that’s basically a tuna Niçoise at that point.
If you tell me what you’ve got in the fridge, I can suggest the best combination from what’s on hand.