Ready in only 10 minutes, this Avocado Tuna Salad recipe is the perfect quick, fresh, and easy to make lunch and dinner! Made with avocados instead of mayo, this recipe is 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 jalapeno all pack a punch of flavor in every mouthful.
Ingredients in avocado tuna salad
Making this recipe is so incredibly simple, you just mix everything and it’s ready to eat!
For the 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 fully mash and blend them.
For the tuna, I used wild caught albacore tuna packed in water. You can also use drained solid white albacore tuna in oil if you prefer.
The jalapenos in this recipe are optional. I like to add them for some additional crunch as well as a little spicy kick, but you can leave them out completely if you prefer.
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
- 1/4 cup diced cilantro (about 1/2 bunch)
- 1 lemon, juiced (about 2 tablespoons)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2 jalapenos, diced (remove the seeds and veins if you don’t want it spicy)
- Place all ingredients in a large bowl. Toss to combine.
- Taste and season with more salt and pepper as necessary.
This recipe was originally post in January 2018 and has been updated in March 2022 with new photos and more information.