Bright, creamy, and packed with fresh flavors, the Avocado Tuna Salad is your new go-to for a healthy lunch or light dinner. With buttery avocado chunks, tender tuna, zesty lime, and a hint of fresh herbs, this salad is a celebration of wholesome ingredients that come together effortlessly.
What makes this salad a standout is its balance—the creaminess of the avocado perfectly complements the flaky tuna, while red onions, jalapeños, or cilantro (if you like a little punch) add layers of zest. Whether scooped onto crunchy lettuce leaves, piled onto whole grain toast, or eaten straight from the bowl, it’s a dish that feels indulgent but is secretly good for you.
What Kind of Tuna Should I Use?
For the best Avocado Tuna Salad, opt for canned tuna in water or oil, depending on your preference. Tuna packed in water yields a lighter, fresher taste, while oil-packed tuna brings extra richness. You can also use leftover grilled or seared tuna for a more gourmet twist.
Ingredients for the Avocado Tuna Salad:
- Avocado: Adds creaminess and healthy fats, making the salad velvety smooth.
- Tuna: Provides protein and a hearty, satisfying texture.
- Lime juice: Brings brightness and helps prevent the avocado from browning.
- Red onion: Offers a mild, sharp bite that cuts through the richness.
- Cilantro or parsley: Adds fresh herbal notes.
- Jalapeño (optional): For those who love a little heat.
- Salt and pepper: Essential for balancing all the flavors.
How To Make the Avocado Tuna Salad:
Step 1: Prepare the Avocados
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Gently mash with a fork, leaving some chunks for texture.
Step 2: Add the Tuna
Drain the canned tuna well and add it to the bowl with the avocado. Break it up slightly with a fork but avoid overmixing to keep the tuna flaky.
Step 3: Mix in the Flavor Boosters
Stir in finely chopped red onion, minced cilantro (or parsley), and optional minced jalapeño. Add freshly squeezed lime juice and season with salt and pepper to taste.
Step 4: Combine Gently
Fold everything together carefully to preserve the avocado chunks and tuna pieces. Taste and adjust the seasoning if needed.
Step 5: Serve and Enjoy
Spoon onto lettuce wraps, spread over toast, or serve as a dip with crunchy veggies. Garnish with extra herbs or a squeeze of lime for an extra fresh pop.
How to Serve and Store the Avocado Tuna Salad Blend:
Serve this salad immediately for the best flavor and texture. It’s fantastic over mixed greens, tucked into a wrap, piled onto toast, or even scooped with crackers. For a low-carb option, serve it in lettuce cups.
To store, place the salad in an airtight container and press plastic wrap directly onto the surface to minimize browning. It will stay fresh in the fridge for up to 1-2 days. Keep in mind that the avocado may darken slightly, but the flavor will still be delicious.
Frequently Asked Questions:
How can I keep the avocado from turning brown?
The lime juice in the recipe helps slow oxidation, and storing the salad tightly covered reduces browning.
Can I make this salad ahead of time?
You can prep the components (chop veggies, drain tuna) in advance, but combine everything just before serving for the freshest texture.
Is there a dairy-free option?
Good news: this recipe is naturally dairy-free!
What can I use instead of cilantro?
Fresh parsley or even chopped basil makes a tasty alternative.
Can I use fresh tuna?
Absolutely! Leftover grilled or seared tuna works beautifully and adds a gourmet touch.
How spicy is it with jalapeño?
It adds mild heat, but you can adjust the amount or leave it out entirely.
More Recipe Suggestions:
Tuna Steaks with Creamy Garlic Sauce & Salad
Avocado Bacon Chicken Salad with Jalapeño Honey Mustard
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Creamy Ricotta Chicken and Orzo Skillet
Avocado Tuna Salad
Equipment
Ingredients
- 2 ripe avocados
- 1 can 5 oz tuna, drained
- 2 tablespoons lime juice
- 2 tablespoons red onion finely chopped
- 2 tablespoons cilantro or parsley chopped
- 1 small jalapeño minced (optional)
- Salt and pepper to taste
Instructions
- Cut avocados in half, remove pits, and scoop into a bowl. Gently mash, leaving some chunks.
- Add drained tuna to the bowl, breaking it up slightly but keeping it flaky.
- Stir in red onion, cilantro (or parsley), optional jalapeño, and lime juice. Season with salt and pepper.
- Gently fold all ingredients to combine, preserving texture.
- Serve on toast, in lettuce cups, or as a dip. Garnish with extra herbs or lime if desired.
Notes:
- Use freshly squeezed lime juice to prevent browning and brighten flavor.
- For a gourmet twist, use leftover grilled or seared tuna instead of canned.
- Store leftovers with plastic wrap pressed onto the surface to minimize avocado browning.
