This avocado tuna salad recipe is the perfect quick, fresh, easy-to-make lunch and dinner ready in only 10 minutes! Made with avocados instead of mayo, it’s a healthy and satisfying twist on the classic tuna salad recipe.
This Avocado Tuna Salad is ready in only 10 minutes, and it’s one of my go-tos for lunch or dinner when I’m short on ideas and on time. Not only is it delicious and super satisfying, but I love that I can eat it on it’s own or with crackers, on toast, or in a croissant!
This version makes avocado the star. The avocado is a great healthy alternative for mayo, and it doesn’t compromise in creaminess or flavor!
The crunchiness from the cucumbers and celery, brightness from the lemon and cilantro, and the bite from the red onion and jalapeño all pack a punch of flavor in every mouthful.
- Avocados: Chop them into chunks and toss them with the rest of the ingredients. If you want a more creamy consistency, you can use a potato masher or fork to mash and blend them.
- Tuna: I used wild-caught albacore tuna packed in water. You can also use drained solid white albacore tuna in oil if you prefer.
- Jalapeños: These are optional. I like to add them for some additional crunch and a little spicy kick, but you can leave them out completely if you prefer.
- Celery and cucumbers: When diced into bite-sized pieces, these veggies add a little crunch to the salad as well as some freshness.
- Red onion: Adds a bright color and crispy texture with a touch of pepperiness.
- Cilantro: Gives the dish some freshness and brightness.
- Lemon juice: The juice of 1 lemon gives this salad a bit of acidity that’s needed to balance out the creaminess of the avocado. It also pairs perfectly with seafood, including tuna!
- Olive oil: Helps meld all the flavors of the salad together.
This recipe a great base for different kinds of meals. Here are a few ways I love to serve it:
- on a bed of greens with some croutons for a big salad
- between two slices of bread or a croissant for a quick sandwich
- on a tostada shell topped with a few dashes of hot sauce
- eaten with tortilla chips
Avocado tuna salad variations
The fun part about simple recipes like this is that you can customize it anyway you want. You can add or substitute ingredients until it’s perfect for you. Here are a few ingredient variations you may want to add:
- chopped hard-boiled eggs
- dijon mustard
- plain Greek yogurt for the mayo “look”
- chopped pickles
- a touch of chili or chipotle powder
- smoked paprika
This tuna salad with avocado will last a couple of days in the refrigerator (about 2 to 4) depending on how it’s being stored.
I recommend spritzing a little more lemon juice on top and then covering it with plastic wrap so that the plastic wrap is touching the salad and the sides of the storage container. This will create a “seal” and help prevent any oxygen from getting in and turning the avocado brown.
- 3 (5-ounce) cans tuna in water, drained and flaked
- 3 avocados, peeled, pitted, and diced
- 1 small red onion, diced
- 1 large English cucumber, diced
- 2 large celery stalks, diced
- ¼ cup diced cilantro (about ¼ bunch)
- 2 tablespoons lemon juice (about 1 lemon)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 2 jalapeño peppers diced
- Combine all ingredients in a large bowl.
- Taste and season with more salt and black pepper as necessary.