Tuna Macaroni Salad with Avocado & Young Asparagus

This dairy-free and gluten-free Tuna Macaroni Salad with Avocado and Young Asparagus definitely ranks up high in my favorite spring recipes yet.  It is light and bright yet filling and super flavorful.  I lightened up the classic and breathed new life into it with delicious spring vegetables.  The star of course is the tuna.

When I choose my family’s tuna (and we eat a LOT of it) I look for premium quality tuna that was sustainably sourced and 100% traceable.  A brand I gravitate towards is Wild Selections® a product I know will only contain simple, natural ingredients.  Wild Selections is the only full line of Marine Stewardship Council (MSC) certified sustainable seafood. The blue MSC eco-label tells you the fish in your can comes from well managed fisheries and healthy fish stocks.  The most critical factor is not how the fish were caught, but WHERE they were caught, limiting overfishing impact.  This company also gives back to the oceans, which I’ll get to later.

One of my favorite things to eat in spring is the super skinny and tender young asparagus.  I’m not a big fan of the thick stalks of old or out of season asparagus.  Keep it.  The skinny young kind? Oh my, just hand me pounds of it and I’ll eat it all, completely raw.

This afternoon when I was shopping for my tuna macaroni salad ingredients, I grabbed the usual things I like – celery, spring onion, frozen peas, the norm.  Once I started assembling, though, I remembered the young asparagus and totally forgot about my peas!  I think I made the right choice.  My vegetable mix: asparagus, celery, spring onion, fresh thyme, capers, lemon juice and it is delicious!

Macaroni salad is something I make a lot of.  The elbow pasta brings a lot of familiarity for kids, so its the perfect base to play with.   Adding meats, fish, vegetables, herbs and spices… feel free to get super creative with macaroni salad and watch your kids just devour it!

One thing I’m not a huge fan of is mayonnaise.  I’ve never liked how the premade varieties taste and don’t love homemade either.  I do happen to love vegan mayo, but I still, I like to keep my salads light.  An easy way to cut back on mayo is to just add something else creamy.  Plain Greek yogurt works well for chicken macaroni salads, but for tuna, I love AVOCADO.  I add it diced throughout and then slices on top, but you could certainly mush it up and blend it right into your mayo.

This was family dinner, so I served it up family style over a bed of butter lettuce leaves, which everyone knows make the best lettuce cups!  I served more lettuce cups on the side as well so everyone had enough.  I really can’t express how much I loved the flavors of this creation – the fresh thyme, bright lemon and briny capers play well with the raw vegetables, pasta and tuna.  Plus?  This dinner is was super healthy!

When I’m filling my shopping cart, I like to be thoughtful.  I care about my dinner ingredients – not only their nutritional value by how they got to my cart.  My family rather recently decided to cut way back on the land animals we consume, particularly cows, after learning about the absolute horror cattle farming brings to our Earth.  Likewise, I wouldn’t want to perpetuate overfishing, so I’m very careful about the fish I choose.

Earth Day is right around the corner (April 22nd) meaning now is a great time to support companies that give back to the Earth.  Wild Selections® not only operates responsibly and sustainably, they also give back.  Wild Selections®  donates 13 cents from every can sold—a total of $1 million by 2018—to World Wildlife Fund marine conservation and fishery improvement projects.  That’s incredible.  They believe in taking care of the oceans for the future, not just fishing sustainably in the present, and that is why I stock up with Wild Selections.

Keep in the Know with Wild Selections on Facebook  Twitter  Instagram

Tuna Macaroni Salad with Avocado & Young Asparagus

  • 3 cans Wild Selections® Solid White Albacore Tuna, drained
  • 1 box elbow macaroni, prepared and cooled
  • 2 spring onions, thinly sliced white and greens
  • 1 lb young asparagus, cut into 1 1/2 inch pieces
  • 3 stalks celery, diced
  • 1/4 cup capers, or to taste
  • 3-4 Tbl fresh thyme
  • 1/2 cup mayo of choice
  • 3 avocados, (2) diced (1) fanned
  • juice of one big lemon
  • 1-2 heads butter lettuce, leaves separated for cups
  1. In a bowl, mix together young asparagus, celery, capers, thyme, spring onions and lemon juice.  Add to large mixing bowl containing cooked elbow macaroni.  Mix.  Add in mayo and diced avocado.  Mix.  Add in tuna and lightly mix, not breaking up the tuna too much.
  2. Taste.  For more salt, add capers.  For more moisture, add mayo.  Taste for lemon and thyme levels.  Serve over a bed of butter lettuce leaves and more on the side for additional cups.


I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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