Avocado Tuna Salad

This fresh and healthy avocado tuna salad swaps the classic mayo for nutrient-rich avocado! It will become your new go-to after first bite.

Avocado tuna salad

Here’s a healthy lunch or dinner idea to spice up your routine: avocado tuna salad! This spin swaps out the classic mayonnaise for nutrient-rich avocado. The flavor is so fresh and delicious, you may give up the mayo version altogether. Alex and I might like this even better than classic tuna salad (except our recipe is really the very best so it’s a hard call). It takes only a handful of ingredients and 10 minutes to put together. It’s easy to forget about tuna salad, but this one is now solidly part of our healthy meal repertoire!

Ingredients for avocado tuna salad

The best part about tuna salad? You can make it using mostly pantry ingredients. Of course, you’ll need a ripe avocado. But other than the celery and onion, it’s totally pantry. Here’s what you’ll need to make it:

  • 1 can tuna (water packed or oil packed work)
  • 1/2 ripe avocado
  • Celery
  • Red onion
  • Dill pickles are the key to getting that classic tangy flavor!
  • Lemon juice for a little pop
  • Dijon mustard adds just the right savory note

All you have to do is chop the veggies, then mash the ingredients together with a fork. This might just win the easiest meal ever award!

Avocado tuna salad

How to safely pit & chop an avocado

The only technique to avocado tuna salad recipe is making sure to safely pit your avocado! Many people have issues with knife safety when cutting this green fruit. Here’s the best way to cut an avocado:

  1. Cut lengthwise around the avocado. Twist the two halves to separate them.
  2. Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit.
  3. Don’t remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife. (Watch the video below for this part!)
  4. Use a large spoon to scoop out the avocado from the peel. Place the avocado with the cut side down, then cut it into slices and then rough pieces.

Try it Mexican style!

Avocado tuna salad is often served with Mexican-style flavors as well. This version is a classic, straightforward take. But you can mix it up and go with a Mexican style variation! Swap out the lemon for fresh lime juice and add a few tablespoons chopped cilantro.

Ways to serve avocado tuna salad (sandwich & beyond)

Of course, the first way you’ll think of to serve this healthy tuna salad is the classic sandwich! There are lots of other creative ways to serve it: especially gluten-free and Paleo options. Here are some ideas:

  • Sandwich: There’s nothing wrong with the classic! Try our Artisan Bread (shown here), No Knead Bread, Whole Wheat Bread, or Best Sourdough.
  • Lettuce wraps: Try tuna salad wrapped in crisp lettuce leaves!
  • Main dish salad: Or, place the avocado tuna salad on mixed greens and add some sliced tomatoes and hard boiled eggs. Instant meal!
  • Crostini or crackers: Spread over baguette slices or crackers. For gluten free or Paleo, try our homemade almond crackers.
  • In an avocado: What to do with the other half of your avocado? Use it for serving your tuna salad!

Avocado nutrition

Alex and I aren’t against mayo over here. Our classic tuna salad has a touch of mayo along with some Greek yogurt, and so does our tuna salad with egg. But it’s fun to have a variation that maximizes the nutrition of this healthy fruit. Here are some facts about avocado nutrition…as if you needed more inspiration to eat it! (Source)

  • Rich in fiber. Avocados have lots of fiber; one serving has 7 grams or about 25% your daily value.
  • Full of heart healthy “good” fats. Avocados are full of monounsaturated oleic acid, a heart-healthy fatty acid.
  • Loaded with vitamins and nutrients. They’re also filled with a long list of vitamins.

This avocado tuna salad recipe is…

Pescatarian, gluten-free and dairy-free.

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Avocado tuna salad

Avocado Tuna Salad


1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.40 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 1x

Description

This fresh and healthy avocado tuna salad swaps the classic mayo for nutrient-rich avocado! It will become your new go-to after first bite.


Scale

Ingredients

  • 1 5-ounce can white meat tuna
  • 1/2 celery rib (1/4 cup finely chopped)
  • 2 tablespoons finely chopped red onion
  • 1/4 cup chopped dill pickles (2 pickles)
  • 1/2 ripe avocado
  • 2 teaspoons lemon juice*
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • Fresh ground black pepper, to taste

Instructions

  1. Drain the tuna. Place it in a bowl and use a fork to break apart any large clumps.
  2. Roughly chop the avocado. Finely chop the celery, red onion, and dill pickles.
  3. Mix together the tuna and vegetables with the remaining ingredients. Eat immediately: the avocado will start to brown after exposure to air.

Notes

*Mix it up! Try it Mexican-style: swap the lemon for lime and add 2 tablespoons chopped cilantro!

  • Category: Lunch
  • Method: Stirred
  • Cuisine: American

Keywords: Avocado Tuna Salad

More healthy lunch ideas

Tuna salad is perfect for lunch! Here are a few more healthy lunch ideas you might enjoy:

  • Kale Quinoa Salad This colorful kale quinoa salad is full of healthy ingredients and tastes incredible! Meal prep this easy plant-based lunch idea for meals all week.
  • Avocado Toast The classic! It’s so easy to make and delicious every time.
  • Simple Chickpea Salad A 5-minute fast lunch idea! Easy to throw together: the perfect healthy plant based desk lunch or quick fix dinner.
  • Avocado Grilled Cheese Sandwich This avocado grilled cheese is a simple way to step up the standard! In just 10 minutes, it makes an easy meal with soup or salad.
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

4 Comments

  • Reply
    HanaS
    April 3, 2020 at 7:11 am

    The salad was absolutely delicious. Thé most satisfied was my husband who Is sometimes hard to please. But this recipe had all the ingredients my husband and I love. Thank you for sharing the recipe.
    I love your recipes and your cookbook as well.
    All my love from the Czech Republic ?

    • Reply
      Alex Overhiser
      April 3, 2020 at 9:21 am

      So glad you enjoyed!

  • Reply
    Sara
    April 18, 2020 at 2:55 pm

    simply Deeee-liciouss!
    I will make this shortly! Is there any substitution for the Dill pickles?

    • Reply
      Alex Overhiser
      April 18, 2020 at 8:15 pm

      A tablespoon of capers would be good. That briny flavor adds a lot!

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