Looking for a fresh, protein-packed meal that’s ready in under ten minutes? This easy creamy avocado tuna salad brings together the buttery richness of ripe avocado and the savory goodness of canned tuna for a healthy lunch that’s both satisfying and nutritious. Whether you’re meal prepping for the week, packing a quick office meal, or simply craving something light yet filling, this salad checks all the boxes: it’s low carb, keto-friendly, and full of healthy fats and flavor. In this post, you’ll discover why this tuna avocado salad is so special, how to choose the best ingredients, step-by-step assembly instructions, tips for perfect creaminess, storage guidelines, creative serving ideas, and answers to common FAQs. Let’s dive in and make this avocado tuna salad recipe your new go-to lunch recipe!
Table of Contents
What Makes This Avocado Tuna Salad Recipe So Special?
This avocado tuna salad recipe stands out because it replaces most—or all—of the mayonnaise with creamy avocado, instantly boosting the nutrient profile. The avocado right in this salad provides heart-healthy monounsaturated fats, creating a rich base that coats every chunk of tuna in silky smoothness. You’ll mash the avocado just enough to leave small pieces for texture, balancing creaminess with bite.
Beyond its healthy fats, the protein-packed element of this salad comes from flaked canned tuna, whether you choose tuna packed in water or tuna packed in oil. Opting for white albacore tuna offers a milder flavor, while light tuna or wild tuna lends an earthier taste. Combined with lemon juice, red onion, and fresh herbs, the result is full of flavor and satisfying in every spoonful. This unique swap of avocado for mayo transforms a classic tuna salad sandwich filling into a lighter, richer, more nutritious side dish or main course.
What truly sets this salad apart is its versatility. You can serve it in a salad bowl over mixed greens, spoon it into lettuce wraps for a handheld treat, or even use it as a filling for an avocado chicken salad mash-up. It’s perfect for meal prep—store in an airtight container and grab it for an easy lunch all week. Whether you’re following a keto lifestyle, need a quick and easy lunch, or simply want to get new recipes into your rotation, this recipe for a creamy avocado tuna salad will become a favorite.
What Ingredients Do You Need for an Easy Avocado Tuna Salad?
To whip up this easy avocado tuna salad, gather these simple ingredients:
- 2 cans of canned tuna, drained tuna (tuna in water or packed in oil)
- 2 ripe avocado, peeled and pitted
- ½ cup red onion, finely chopped sliced red onion
- ½ cup celery, chopped for added crunch
- 2 tablespoons lemon juice, or swap for lime juice if preferred
- 2 tablespoons mayonnaise, or mayo (optional, instead of mayo for extra creaminess)
- 2 tablespoons fresh cilantro, chopped (or parsley)
- Salt and pepper, season with salt and pepper to taste
- Drizzle of olive oil, to make the dressing smoother
Using white albacore tuna gives you a tender, flaky fish, while light tuna is budget-friendly and equally delicious. The simple ingredients ensure you have what you need on hand—no specialty items required. If you prefer fewer calories, skip the mayo entirely and rely on avocado’s natural creaminess. This healthy tuna salad is packed with protein and healthy fats, making it a perfect low carb or keto-friendly meal.
How to Make Tuna Avocado Salad: Step-by-Step Guide
Making this tuna avocado salad is a breeze. Follow these steps to assemble in a small bowl or large bowl, depending on your serving size:
- Prepare the tuna
Drain the canned tuna and transfer it to your mixing bowl. Use a fork to flake and break apart the chunks of tuna, ensuring even distribution. This step is essential to make the tuna more tender in every bite and to make the tuna salad taste cohesive. - Mash the avocado
In a separate bowl, scoop out the avocado flesh and mash with a fork. Aim for a mostly smooth paste but leave some chunks of avocado for texture. This mash will serve as the creamy base, replacing traditional mayonnaise or mayo. - Combine ingredients
Add the mashed avocado to the tuna, then toss to combine. Next, add the diced celery, sliced red onion, and cilantro. Stir gently so as not to break down the tuna flakes too much—this creates a pleasing chunky texture. - Make the dressing
In a small bowl, whisk together lemon juice, mayonnaise (if using), and a drizzle of olive oil. Pour over the tuna mixture and toss to combine, ensuring every bit is coated in the tangy dressing. - Taste and season
Finally, taste and season with salt and pepper as needed. Adjust acidity with more lemon juice if desired. Your salad is now ready to serve or store for later.
By following these clear instructions, you’ll learn how to make the tuna mixture with perfect creaminess and flavor every time. You can easily double or halve this tuna salad mixture to make this recipe suit any gathering or meal prep plan.
How to Achieve the Ideal Creaminess and Texture?
The secret to achieving ideal creaminess and texture lies in two techniques: mash with a fork and toss gently. First, mash the avocado until it’s mostly smooth, but leave small pieces intact for a creamy texture with bite. Second, when incorporating the tuna, mix just enough so the fish flakes remain distinct. Overmixing can turn your salad mushy and lose those delightful chunks of tuna.
For an extra layer of creaminess, feel free to add a spoonful of mayonnaise or a dollop of Greek yogurt. Make the dressing separately—whisk lemon juice, mayo, and olive oil in a small bowl—then drizzle over the tuna-avocado mix. This approach lets you control the creaminess and ensures a glossy finish. The goal is a perfect balance: a luscious creamy avocado base with tender, flaky tuna.
Remember that the ripeness of your ripe avocado directly impacts creaminess. Choosing an avocado that yields to gentle pressure without feeling mushy ensures you can mash the avocado evenly. If your avocado is underripe, accelerate ripening by placing it in a paper bag with a banana overnight. Once ripe, refrigerate to keep it at peak mashability.
Is This Salad Low Carb and Keto-Friendly?
Yes—this salad is an excellent low carb, keto-friendly option. By replacing bread or heavy stretching of mayo with avocado, you keep carb counts minimal while delivering healthy fats and protein. Each serving of this healthy tuna salad provides a satisfying amount of monounsaturated fats and omega-3s from tuna in water, keeping you full without carbs spiking.
Enjoy it plain in a salad bowl over mixed greens, or use lettuce wraps for a handheld treat. If you prefer, stuff the tuna mix into a halved avocado for an avocado chicken salad hybrid—perfect for anyone watching carbs. The combination of tuna packed in water or packed in oil, creamy avocado, and crunchy celery makes this dish ideal for a keto diet. This quick and easy lunch fits seamlessly into low-carb meal plans, ensuring you stay on track without sacrificing taste.
How to Store Leftover Avocado Tuna Salad Properly?
To preserve freshness and prevent browning, store your leftover salad in an airtight container. First, transfer the mixture into the container, then press a piece of plastic wrap directly onto the surface. This barrier minimizes air contact and keeps the top from oxidizing.
Refrigerate and consume within two days. When ready to serve, give the salad a quick stir—taste and season again if needed, adding a squeeze of lemon juice or a pinch more salt and pepper. Proper storage ensures your salad remains vibrant and delicious, whether you’re packing it for a quick lunch recipe or grabbing it straight from the fridge for a healthy lunch.
What Are Creative Ways to Serve Your Tuna Salad?
This versatile salad pairs well with a variety of serving options:
- Lettuce wraps: Spoon the mix into large lettuce leaves for a refreshing handheld meal.
- Stuffed avocados: Halve an avocado and fill each cavity with tuna salad for an elegant presentation.
- Salad bowl: Layer over mixed greens—cucumber, cherry tomatoes, and olives—for a hearty green salad.
- Tuna salad sandwich: Spread between whole-grain bread or serve in a pita pocket for a classic tuna salad sandwich.
- Side dish: Serve alongside grilled meat or fish as a colorful side dish at potlucks.
- Avocado chicken salad mash-up: Mix in shredded chicken for a hybrid avocado chicken salad that offers extra protein.
These creative ideas keep this recipe from getting stale and show just how flexible a simple ingredient list can be. Whether you’re hosting guests or enjoying a quick solo meal, there are endless recipes like this to explore.
FAQs
Does avocado go with tuna fish?
Yes—avocado pairs beautifully with tuna fish. The creamy, buttery texture of avocado balances the savory, flaky nature of tuna, creating a satisfying mouthfeel and a flavor combination that’s both rich and refreshing.
What is the 4 ingredient tuna salad recipe?
A basic 4-ingredient tuna salad includes canned tuna (drained tuna), diced celery, diced onion, and mayo or mashed avocado. Season with salt and pepper, then stir in lemon juice to brighten the flavors.
What are the ingredients of avocado salad?
Avocado salad ingredients typically feature diced avocado, tomato, cucumber, red onion, lemon or lime juice, olive oil, salt, and pepper. Herbs like cilantro or parsley can be added for extra freshness.
Is guacamole good in tuna salad?
Absolutely. Guacamole—or mashed avocado mixed with lime juice, onion, and cilantro—can replace mayo for a healthier, creamier base. It adds depth of flavor and healthy fats while maintaining a luscious creamy texture.
Bullet Point Summary
- Choose ripe avocado for optimal creamy avocado texture and healthy fats.
- Use well-drained canned tuna (tuna packed in water or oil) for packed with protein nutrition.
- Mash the avocado with a fork but leave small chunks for texture—this mash technique is key.
- Dice celery and red onion finely to add crunch and mild heat to the salad.
- Make the dressing by whisking lemon juice, mayo (optional), and a drizzle of olive oil.
- Toss to combine gently to preserve chunks of tuna and avoid a mushy creaminess.
- Season with salt and pepper, then taste and season again if needed.
- Store in an airtight container with plastic wrap on top to keep the salad fresh for up to two days.
- Serve in lettuce wraps, a salad bowl, a tuna salad sandwich, or stuffed in avocados for variety.
- Get new recipes like this one into your meal rotation for quick and easy lunch ideas.
- Enjoy low carb, keto-friendly lunches that are simple ingredients yet full of flavor.
- Love this recipe for meal prep, side dish contributions at gatherings, or as a quick, healthy lunch any day of the week!
Avocado Tuna Salad Recipe
Ingredients
- 2 cans of canned tuna drained tuna (tuna in water or packed in oil)
- 2 ripe avocado peeled and pitted
- ½ cup red onion finely chopped sliced red onion
- ½ cup celery chopped for added crunch
- 2 tablespoons lemon juice or swap for lime juice if preferred
- 2 tablespoons mayonnaise or mayo (optional, instead of mayo for extra creaminess)
- 2 tablespoons fresh cilantro chopped (or parsley)
- Salt and pepper season with salt and pepper to taste
- Drizzle of olive oil to make the dressing smoother
Instructions
Prepare the tuna
- Drain the canned tuna and transfer it to your mixing bowl. Use a fork to flake and break apart the chunks of tuna, ensuring even distribution. This step is essential to make the tuna more tender in every bite and to make the tuna salad taste cohesive.
Mash the avocado
- In a separate bowl, scoop out the avocado flesh and mash with a fork. Aim for a mostly smooth paste but leave some chunks of avocado for texture. This mash will serve as the creamy base, replacing traditional mayonnaise or mayo.
Combine ingredients
- Add the mashed avocado to the tuna, then toss to combine. Next, add the diced celery, sliced red onion, and cilantro. Stir gently so as not to break down the tuna flakes too much—this creates a pleasing chunky texture.
Make the dressing
- In a small bowl, whisk together lemon juice, mayonnaise (if using), and a drizzle of olive oil. Pour over the tuna mixture and toss to combine, ensuring every bit is coated in the tangy dressing.
Taste and season
- Finally, taste and season with salt and pepper as needed. Adjust acidity with more lemon juice if desired. Your salad is now ready to serve or store for later.
Notes
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Total Fat | 25 g |
| • Saturated Fat | 4 g |
| Cholesterol | 50 mg |
| Sodium | 500 mg |
| Total Carbohydrates | 8 g |
| • Dietary Fiber | 5 g |
| • Sugars | 2 g |
| Protein | 28 g |
