Posted by: Erica Retrochef | August 11, 2014

Neptune Sandwiches

I really like avocados. One of my friends got me this giant avocado — the grocery store had a sale, they were about to throw away the promotional avocado, she asked if she could keep it and now it lives in my kitchen.


His name is Avi the Avocado.


Another of my friends got me this super cookbook, published by Calavo some decades ago (it’s undated) and full of ways to eat these tasty green fruits.

Interestingly, it’s also full of slightly defensive paragraphs about how avocados are nutritional powerhouses, not fattening, and have less calories than various other foods. Which is all true, in fact — avocados are very nutritious as well as delicious! I was mostly surprised that the “omg so fattening” myth was old (this was published in the late 1960’s).



Makes about 1 3/4 cups filling.

1 1/2 tsps. instant minced onion
1 T. water
1 (7-oz.) can tuna
1/3 to 1/2 c. finely chopped celery
drop or two Tabasco sauce
1 T. fresh lime or lemon juice
3/4 tsp. seasoned salt
1 mashed Calavo avocado

Combine onion and water. Flake tuna; combine with celery, Tabasco, lime juice, salt and onion. Mash avocado (see pg. 2) and blend into tuna mixture. Spread on toast.


My daughter was excited to see an avocado come home in the groceries. (She also loves avocados, and makes pretty good guacamole.) She was pretty skeptical when I said it was going to be combined with tuna fish.


My brother once asked who would bother using dried minced onion when real onions are both cheap and plentiful.

Me, bro. Me. Because the avocado told me to.


The avocado was perfectly ripe and ready. The one downside to avocados is that they can easily be weirdly oxidized, and you don’t realize until you’ve cut into it — but this one was just right.


The avocado takes the place of the standard mayonnaise in tuna salad — and the consistency seemed surprisingly right.


Buzz was worried that this would be terrible. In fact, I picked it specifically because it looked like the least appealing option. But it’s hard to make avocados taste bad (especially when you’re specifically promoting their deliciousness)!

This recipe is very well-balanced — avocado is creamy and green, celery is crunchy, tuna is meaty, and onion and spices zest things up. In fact, this is a hearty, satisfying, and nutritious meal for four, from just one avocado and two cans of tuna!


  1. What’s not to love about avocado and tuna? Yum!

  2. No mayo AT ALL!? Oh, count me in. This is a GREAT idea (even though I’ve never had dried, minced onion in my house, and is that REALLY a Calavo avocado??).

    • I made this, and it was OK, but I regret to say I still put a little mayo in because a tuna sandwich needs mayo, IMO.

  3. I made something similar recently, and it was amazing how you really didn’t need any mayo with the avocado!

  4. […] family enjoys eating avocados in many forms (like mixed with tuna fish!), but I’ve never tried them in a deviled egg […]

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