BrokeAss Gourmet

BrokeAss Gourmet

Gingered Tuna Salad with Avocado and Sriracha

Everyone talks about gaining weight during the holiday season, but I have a hard time believing that a little over-indulgence on Thanksgiving, the winter holidays and New Years results in a national average of 7-10 pounds of extra weight. Rather, I think the issue is that people start indulging on Thanksgiving and then don’t stop until January 2nd. And yeah, a full month of eating like crap will pack on the pounds.

So this year, I say let’s try to get a jump-start on our New Years resolutions and eat as healthfully as possible for the month of December (save for a buttery Christmas goose here and some golden latkes there). This tuna salad is full of healthy fats, devoid of empty carbs and chock-full of flavor. I ate it in endive cups, but you could also wrap it in a whole grain tortilla, mound it over greens or just eat it straight out of the bowl.


  • 1 5-oz can tuna packed in olive oil $2
  • 1 tbsp finely chopped red onion (about 1/8 medium red onion) $0.50 for a whole onion
  • 1 clove garlic, finely minced Pantry
  • 1/2 medium carrot, shredded (about 2 tbsp--if you use bagged shredded carrot, run a knife over it a few times before using) $0.25 for a whole carrot
  • 1/2 ripe avocado, diced small $1.50 for a whole avocado
  • 1/2 tsp grated fresh ginger $0.50 for a small piece of ginger
  • 1 tsp (plus more to taste) Sriracha $2.50 for a 17-oz bottle
  • juice of 1/2 lime $0.50 for a whole lime
  • salt and pepper to taste Pantry
  • chopped fresh chives, parsley or cilantro for garnish optional

Recipe Serves 2


  1. Lightly toss together all ingredients and serve immediately or refrigerate for up to an hour before serving.

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David, on Dec 4, 09:29 AM, wrote:

Howdy! I’ve been coming to your site for it seems like a few years now, and I gotta say I’ve gotten some really great recipes from you.

I’m making this tonight, but I just want to say thank you for the fun recipes that are so finely compiled. Thanks!

Jennifer, on Dec 14, 06:53 AM, wrote:

I’m eating this for lunch right now. Delicious! Such a welcome and healthy change of pace from mayonnaise-y tuna salads.

Kitty, on Feb 25, 07:14 PM, wrote:

I just made this tonight. So delish! Thank you!

Simon, on Jul 11, 07:34 AM, wrote:

this was awesome. I much prefer this to mayo-heavy tuna salad. I added a dash of honey for sweetness and used green onions instead of red. The asian flavors made this recipe a new part of my weekday lunch rotation.

Kristen, on Oct 1, 02:26 PM, wrote:

I made this last night and my husband and I loved it! I bulked it up for dinner with double the tuna and doubled the ginger and sriracha to make up for the extra tuna. So super yummy! Definitely will make again.

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