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Ingredients10 m servings 274
Original recipe yields 4 servings
- Cut avocado in half, scoop out the flesh into a large bowl, and mash avocado with the back of a fork or potato masher. Add tuna, apple, onion, celery, toasted walnuts, mayonnaise, pickle juice, dill, Dijon mustard, cumin, salt, and pepper; mix well.
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- Cook's Note:
- Leftovers should keep for several days in the refrigerator.
Per Serving: 274 calories; 18.4 10.7 18.7 22 212 Full nutrition
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