Avocado Tuna Salad

This Avocado Tuna Salad is one of my favorite easy meals when I want something quick, creamy, and packed with protein and healthy fats. The rich avocado replaces mayo for a fresh and flavorful twist, while the tuna adds a satisfying, savory bite. It’s light, nutrient-dense, and comes together in just a few minutes.

Why You’ll Love This Recipe

I love how refreshing and wholesome this tuna salad is. There’s no mayo, but it still turns out creamy thanks to the mashed avocado. It’s great for lunch, meal prep, or even a high-protein snack. I eat it in lettuce wraps, on toast, or straight from the bowl—it’s that good. Plus, it’s naturally gluten-free, dairy-free, and low-carb.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Canned tuna (in water or oil, drained)

• Ripe avocado

• Red onion, finely chopped

• Celery, diced

• Lemon juice

• Dijon mustard (optional)

• Salt and black pepper

• Fresh parsley or cilantro (optional)

Directions

1. I start by scooping the avocado into a bowl and mashing it until mostly smooth.

2. I stir in the lemon juice, Dijon mustard (if using), salt, and pepper.

3. I add the drained tuna, onion, celery, and herbs, then mix everything until well combined.

4. I taste and adjust the seasoning if needed.

5. I serve it immediately or chill it for 10–15 minutes to let the flavors blend.

Servings and timing

This recipe makes about 2 servings. It takes only 10 minutes to prepare from start to finish, making it perfect for a last-minute meal or a quick work lunch.

Variations

Sometimes I add chopped pickles or a splash of hot sauce for extra tang and heat. I’ve also mixed in hard-boiled eggs or chickpeas for a protein boost. When I want more crunch, I add diced cucumber or shredded carrots. For a heartier meal, I serve it on toast or in a whole grain wrap.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 1 day since avocado browns quickly. To help keep it fresh, I press plastic wrap directly onto the surface of the salad. I don’t reheat this—it’s best enjoyed cold.

FAQs

Can I use mayo in addition to avocado?

Yes, when I want a creamier texture, I add a spoonful of mayo or Greek yogurt along with the avocado. It adds richness without overpowering the fresh flavor.

What tuna works best?

I usually go for tuna packed in water for a lighter option, but oil-packed tuna gives it a richer taste. Either one works well.

Can I make this ahead of time?

It’s best fresh, but I’ve made it a few hours in advance and stored it tightly covered in the fridge. The lemon juice helps slow down browning.

How do I serve this?

I like it in lettuce wraps, on toast, with crackers, or in a sandwich. It’s also great stuffed into a tomato or avocado half.

Is this keto-friendly?

Yes, it’s low in carbs and high in healthy fats and protein—great for a keto or low-carb lifestyle.

Conclusion

This Avocado Tuna Salad is a fresh, nutritious twist on a classic that I always come back to. It’s simple, satisfying, and packed with flavor. Whether I’m whipping up a quick lunch or prepping a healthy snack, it’s a recipe that delivers every time.