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A super easy lunch recipe ready in minutes, this Avocado Tuna Salad recipe will quickly become a lunch staple. Swap the mayo for avocado in this healthy lunch recipe that you and your whole family will enjoy.
Easy Avocado Tuna Salad
This is my go-to lunch recipe! It’s simple, delicious and ready in under 10 minutes. I always keep canned tuna on hand for this reason!
Avocado is the perfect swap for mayonnaise in classic tuna salad. It has the same creamy texture but is a great source of healthy fats. Paired with the protein from tuna you’ve got yourself a well balanced meal.
Whip this avocado tuna salad up last minute or meal prep in advance. Either way, you will love it!
Ingredients in Avocado Tuna Salad:
- Canned tuna – Be sure to grab flaked white tuna! Drain out any excess liquid from the can.
- Avocado – make sure it’s ripe! The flesh should give slightly when you gently press in.
- Celery – adds the perfect crunch!
- Red onion – adds a zesty spice and flavor to the recipe.
- Apple – for a hint of sweetness.
- Walnuts – or any nuts you have on hand.
- Pickle juice – trust me on this! It adds SO much flavor.
- Dijon – a key ingredient in tuna salad in my opinion.
- Spices – dried dill, cumin, salt and pepper.
What kind of Tuna is Best for Avocado Tuna Salad?
I prefer flaked white tuna in my tuna avocado salad. The Wild Planet white albacore tuna is my favorite. Just be sure to drain your tuna of all liquid before using. White tuna is 100% albacore tuna whereas light tuna is a typically either skipjack tuna or yellowfin tuna (or a combo).
Sometimes canned tuna comes packed in oil rather than water. I recommend grabbing one packed in water and draining it out.
Make it Your Own
A disclaimer on this avocado tuna salad recipe: you can 100% customize this to make it work for you. Can’t find a certain ingredient or don’t like something in this recipe? Swap it or cut it! I love this recipe as is but I won’t be offended if you switch it up. The two most important ingredients are avocado and tuna.
Learn how to make this Avocado Tuna Salad Step-by-Step
Watch Davida make this super easy and delicious Tuna Salad! Ready in just 10 minutes.
How to Serve Avocado Tuna Salad
One of my favorite things about tuna salad is how many different ways you can enjoy it!
- Eat it with a fork right out of the bowl.
- Salad on salad. I love this salad on a bed of greens or romaine lettuce. So much flavor and great if you’re keto or low carb.
- Make a sandwich! It’s delicious on toast. Add greens, tomato and/or cheese if you’re feeling fancy.
- Scoop it out of the bowl with tortilla chips or crackers.
- Make a wrap by adding greens and tuna salad to your favorite type of tortilla.
How Long will Avocado Tuna Salad Last?
Your tuna avocado salad with last for up to 5 days in the fridge.
Keep in an airtight container rather than covering with plastic wrap to help prevent browning. Note: your salad may brown slightly but that’s okay. It is simply aesthetic and the salad is still very much edible.
More Easy Lunch Recipes:
- Guacamole Chicken Salad
- Mediterranean Egg Salad
- Leftover turkey and cranberry sauce salad
- Buffalo chicken salad
- Curried smashed chickpea and avocado salad
- Pesto Egg Salad
Avocado Tuna Salad
A super easy lunch recipe ready in minutes, this Avocado Tuna Salad recipe will quickly become a lunch staple. Swap the mayo for avocado in this healthy lunch recipe that you and your whole family will enjoy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4–6 servings 1x
- Category: Entree
- Method: Mix
- Diet: Gluten Free
Ingredients
- 2 cans of flaked white tuna, drained
- 1 large ripe avocado
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 red apple, chopped
- 1/4 cup chopped, toasted walnuts
- 1 tbsp pickle juice (or water-if using increase salt slightly)
- 1 tsp dried dill
- 1/2 tsp dijon mustard
- 1/4 tsp cumin
- salt and pepper, to taste
Instructions
- In a large bowl, mash up avocado with the back of a fork or potato masher.
- Add in tuna, celery, red onion, apple and walnuts. Mix well.
- Add in pickle juice, dried dill, dijon, cumin and salt and pepper. Mix well.
- Serve on bread, top on salad or eat plain.
- Will keep up to 5 days in refrigerator.
This looks really yummy. I’m also guilty of hate-reading some blogs! Oops! 🙂
I hope you don’t read my blog just to remind you of how weird people are, and that you indeed are normal while I am not!! HAHA I love avocado..it’s my jam. Or my spread, or..my fat? I don’t know..it’s effing delicious.
Ahh yes. The hunt for the perfect avocado….molestation of the avocados is necessary.
Being a high schooler still, I can see some of the similarities between the high school and the blogging world. Sometimes the blog world is more classy than high school, and other times I think this about the blog world: Are we five right now?! But I love it nevertheless. I get to make fun of people in my head anyway. 😉
The things we do for perfect avocados…although I’ve never been accosted by avocado police, thankfully. And tuna sandwiches are awesome – tuna melts are pretty common around here. I’ve never mixed it with avocado though – that’s brilliant!
Thankfully I have not been accosted by the avocado police – avocados are cheap in my neck of the woods- at Costco, a bag of 6 are $5!!! Mostly the green ones I dont even touch, but the darker ones I do – at Costco, the are mostly all green, but in 4-5 days they are perfect…just gotta be prepared for that and stock up early.
This tuna salad sounds pretty fab, Davida! The apples and walnuts and pickle juice so have my curiosity piqued! And yay-no mayo!!!! I so wanna make this and trick my daughter into eating it, she always says she hates avocados, but when I sneak them into baked products, she hardly even notices-thanks for sharing this one!!
there are some blogs that baffles me and yes they are kind of hate-read..i have been meaning to make tuna salad but never did but now i will because guess what avocados are only $1 each or even less sometimes here.. reason # 1 for you to move here. i do feel my avocaodos before bringing them home because there has been times they were rotten and i was furious to see them go.
This looks so delicious! Total yum alert 😉
I agree with the high school thing. And I read so many blogs, hundreds, all for the same reasons you do. Some I just love, some are favorites I have been reading everyday for years, some I just stop by once in awhile, and some I hate-read too!
Ha- I totally notice some of the high school aspect in the blog world. In fact, life is always like high school. When I had my son I was amused that the moms still felt like being childish and cliquey. I have no patience for that. Been there, done it. Over it. What I am not over is avocado. Love. I mash my chick peas and avocado basically every day during the week for lunch. On top of really toasted cinnamon raisin bread. Yum.
I’ll have to work this into my lunch rotation. My go-to tuna is a hickory smoked concoction I pulled together modeled after some I used to get from a deli in NYC. It has pickle relish in it.
Hit the nail on the head. I hate read your blog.
Blogging really is like high school, especially when other bloggers make it a huge deal of removing you off their instagram, twitter and facebook- it’s actually quite humorous and showcases their insecurities and childish nature!
This salad, your salmon salad and meat and potatoes and cauliflower for dinner? Your like a less hot version of me.
Seriously you two need to come under my rock. I don’t ever notice all this crazy high school stuff you mention in the blog world. I’m kind of glad too. Although I did get my first follow for follow on IG the other day. I guess it means I’m big time now (snort!).
I say feel up all the avocados you want. It’s your world, or at least your produce.
Wow, I randomly read through some of the comments associated with this awesome recipe and holy cow that’s a whole lot of conversation about high school. Lol If someone wants to offer me a terrific new recipe and she/he has a funny story that goes along with it’s creation … well, so be it. All I have to say is, thanks Davida for a cool new twist on my tired old tuna salad. You’re the best.
PS Suggestion: Next time, do a tutorial on how to pick the best avocados and put every sexual innuendo in it that you can think of, I’ll read it twice and laugh. That will shut those sour pusses up. Rock on girl!