I have made so many versions of this salad subbing chicken or slow-roasted salmon for the tuna or even white beans for the tuna for a vegetarian version.  Regular string beans for the haricot verts.  Even cucumbers have worked nicely.  But in this version, which I call a “California Nicoise,” I sub in the very Cali avocado for the potato.

This is a version of an Italian tuna spread called Crema di Tonno or Mousse di Tonno. It is usually made with oil-packed tuna and either mayonnaise, butter, or some kind of soft, spreadable cheese.  You blend it in a food processor with some capers, lemon juice and anchovies, although I think you could easily do without them. So easy! We would serve this dip with crostini (i.e. toast.) Instead, I swapped cooked white beans for the mayo and I like this version better.

if I had to pick a sandwich for my last supper, it would be tuna salad with lettuce, tomato and avocado on whole grain bread. Don't worry If you don't have herbamare, you can simply use salt to taste. 

I have loved canned tuna as long as I can remember. And I thank my lucky stars that all of my kids love it, too.  Tuna is the reason I have mayo in the fridge. It saves me when I have no idea what to make for lunch when there’s nothing in the fridge.  Tuna adds protein to my salads and even my stir-fries when I need it.  And I genuinely love it out of the can with a fork, although I like it better in an avocado half with a squirt of sriracha.