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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
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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 a pantry friendly meal. Here’s what you’ll need to make this easy recipe:

  • 1 can tuna (water packed or oil packed work)
  • ½ 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

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.
  • Tuna melt: Combine it with grilled cheese to make World’s Best Tuna Melt!
  • 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!

Want more with tuna? Try these Tuna Recipes for Easy Meals, like Tuna Burgers, Tuna Melts, and more.

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.

More great ways to eat avocados

There are so many easy ways to make an avocado into a meal! Here are some other ideas after you’ve tasted this avocado tuna salad:

This avocado tuna salad recipe is…

Pescatarian, gluten-free and dairy-free.

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Avocado tuna salad

Avocado Tuna Salad

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5 from 1 review

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


  • 1 5-ounce can white meat tuna
  • 1/2 celery rib (¼ cup finely chopped)
  • 2 tablespoons finely chopped red onion
  • ¼ cup chopped dill pickles (2 pickles)
  • 1/2 ripe avocado
  • 2 teaspoons lemon juice*
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper, to taste


  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.


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

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

More healthy lunch ideas

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

  • Quinoa Salad or 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.
  • Simple Chickpea Salad A 5-minute fast lunch idea! Easy to throw together: the perfect healthy plant based desk lunch or quick fix dinner.
  • Classic Shrimp Salad Just like tuna salad…but with shrimp instead!
  • Classic Tuna Pasta Salad Creamy and satisfying! It’s a protein-packed easy dinner or make ahead lunch.

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Sebastian says:

    I decided to add mango to this recipe and I thin it made it better!

  2. Sara says:

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

    1. Alex Overhiser says:

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

  3. HanaS says:

    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 ?

    1. Alex Overhiser says:

      So glad you enjoyed!