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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.
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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. If desired you can also stir in some fresh herbs like cilantro or parsley.
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.
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.
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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. You can also squeeze a little lemon juice or lime juice onto your salad as well. 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 Avocado Chicken Salad
- Avocado Egg Salad
- Curry Chicken Salad
- Mediterranean Egg Salad
- Buffalo chicken salad
- Curried Smashed Beans 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.
rica y saludables
This sounds great! Thanks for the recipe. What size can of tuna are you referring to? I’m from Australia and we get little single serve cans that are 95g (3.5 oz) or larger 210g size (just over 7 oz). Really looking forward to trying this.
They’re typically 5 ounces here so you’ll likely have to use the 7 ounce and just use slightly more of each ingredient. Hope you enjoy!
Thanks! Will play with quantities. My mouth is watering at the combination of ingredients 🙂
We’re loving this! .. and equally the very honest and funny write up that follows. 🙂
Hey just a quick question. I made a halved simplified version of this for lunch (and ate all of it) So delicious!! But am wanting to make it again closer to your recipe. However, one thing I HATE is brown avocado, so how well does this really keep in the fridge? Does the avocado turn brown??
And sorry avocados are expensive where you are! Just one more thing I <3 about living in Texas. I picked some small ones up the other day for $0.68/each!
Mine has never turned brown! One trick is to save the pit and stick it in the container. It helps to make sure it stays green 🙂 Glad you enjoyed!
Hi I was wondering how you managed to get this so green?
Tuna being brown and avocado going brown when exposed to air….food dye?
I used caper juice instead of pickle juice and added a tablespoon of capers and a tablespoon of lemon juice. THIS IS SO GOOD!! Will be my go-to recipe for tuna salad now 😀
Hi Davida, I really liked your Avocado Tuna Salad. I never thought that avocado and tuna are great combination. I already tried it a while ago and my entire family liked it as well. I’ll definitely try this out again this coming weekend. Thanks for the inspiration.
Aw thank you! I’m so happy to hear that you and your family enjoyed it. It’s a staple in my home!
What a great twist to an old standby. Creative, and can’t wait to try it. Regarding the “molestation “of the avocado, please don’t it is unnecessary. Buy your avocados (hass) bight green and firm. Let them sit for two to three days at room temperature, or when the skin of avocado turns dark green. Squeezing of avocados causes bruises giving way to dark spots to the meat of the avocado.
Looks tasty. I stumbled across this by accident last week. I put avocado in my tuna in place of mayo so that I could hide it to get my son to eat the avocado. LOL. I never thought of adding walnuts, cumin or pickle juice though. I’ll have to give that a try next time.
Great recipe! Second time round that I made this for a quick lunch today! Thank for sharing it!
So happy you liked it!!!