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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.
Thanks for taking the time to post. It’s lifted the level of debate
Tuna and avocado go together so well! I do a very similar version of this but with red salmon and capers. A great healthy and filling lunch. 🙂
I totally agree! So delicious!
A long time since you posted this but I just wanted to say that I’ve just made this recipe and it’s my first time eating avocado. It’s absolutely delicious! I omitted a few things based on availability and it was still wonderful. Thanks a lot for this!
Aw I’m so happy to hear that! Glad you enjoy it!
I can’t stand mayonaise so this Avocado Tuna salad is definitely something I’d really like. I pinned it for later.
This was so yummy and an easy, heathy post workout meal. Thanks!
Wonderful! So happy you enjoyed 🙂
There are trends and cliques and a bajillion surveys. Sometimes I feel like I’m in high school again.
I’ve been meaning to make this for weeks now, and I finally got around to it! So now I write my experience-review with frozen fingers, for it’s on the verge of freezing outside and the heat here is out. We had a space heater, but its owner took it away hours ago… Anyway, part of why this took me so long to make is that it seemed like it’d be a lot more work than it was. Chopping stuff, in my head, means a serious investment of time. Add that to toasting walnuts… (I had to look up instructions.) But I finally got around to it. My boyfriend was bedridden from illness, so what better time? I thought I’d be clever and put this all together in the container I meant to store it in, but this made way more than I expected! Of course, I also used a ginormous avocado… I’m sure that didn’t help. lol So I had to transfer everything to a mixing bowl after throwing in the onions and whatnot. I lost a few pieces in the process, but no big deal really. It was a relatively painless process to put this together, even with the toasting and chopping, and I’m not sure what I think about the end-result. I love the variety of texture from the walnuts, apple, and celery. Maybe I’m not adding enough to my sandwiches, though, ’cause it seems kind of bland… Or maybe it’s because my avocado was kind of underripe? I figured that would only make it harder to mash up, but maybe that makes for a weaker taste, too? I’m not all that experienced with these guys, so I just dunno… I’ve been eating this on whole wheat buns with a ton of baby spinach. Love the nutrition it gives me if nothing else! Thanks so much for the recipe. 🙂
This is a delicious recipe, however for personal preferences I will tweak it a little next time. I think I’ll use twice as much avocado and half as much onion and apple, just because those are my personal preferences. It was delicious with rice chips, thanks for the recipe, in fact I’m going to have some for lunch today 🙂
This is a great recipe. Really delicious and my 5 year old ate it. Thanks!
Awesome! So happy to hear it 🙂
Right on! It IS lonely here in blogland for sure. I make virtual friends and grocery store friends for my sanity. And, I try also to not judge the others – room for all kinds!!!
SO GOOD. omg the best. tastes amazing. thank you so much!!
So happy to hear that! It’s a fun twist on usual tuna salad 🙂