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Green Tuna Salad


Green Tuna Salad

If you’re used to eating tuna salad that has just a fleck or two of celery in it, this recipe will surprise you! It might even be more salad than tuna, which is how we like it. Making this for later? Skip the avocado—or stir it in right before serving.
Prep Time 30 minutes
Total Time 30 minutes

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cups
  • Measuring spoons
  • Strainer or colander
  • Can opener
  • Medium-sized bowl
  • Large spoon


  • 1 (5-ounce) can tuna (any kind you like)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 English cucumber (the long, thin kind wrapped in plastic), diced
  • 2 celery stalks, thinly sliced
  • 1 avocado, pitted, peeled, and diced (if you're eating it right away)
  • 1 cup fresh basil leaves, finely chopped
  • 2 tablespoons fresh cilantro or mint leaves, chopped (if you like)
  • 2 scallions, roots trimmed off, green and white parts chopped, or 2 tablespoons chopped red onion


  • To drain the tuna: Set the strainer in the sink, then open the can and use the fork to empty the tuna into the strainer. Press down on the tuna with the fork to squeeze out the liquid. Allow it to drain away.
  • Transfer the drained tuna to the bowl, add the rest of the ingredients, and mix well. Taste the tuna. Does it need more lime juice or a pinch of salt? If it does, add it and taste again. Serve right away, or cover and refrigerate up to 4 hours.
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