Avocado Tuna Salad is a simple, fresh recipe for tuna salad made without mayonnaise. Creamy, ripe avocado and fresh lime juice replace the mayonnaise to create a healthy tuna salad recipe filled with protein, healthy fat, and flavor.
Whether served on greens, rolled up in a homemade flour tortilla, or piled on whole wheat bread, this Healthy Tuna Salad recipe delivers flavor with ease and minimal ingredients.
I grew up despising tuna salad and swore that as an adult I would never subject myself (or my kids) to eating it again.
I lied. I now, LOVE tuna salad. But not just any tuna salad, I like my tuna with avocado instead of mayo, thank you very much!
And if you think you don't like tuna salad, let me introduce you to this fresh, bright, Avocado Tuna Salad.
Instead of heavy mayonnaise, creamy avocado binds the tuna salad together, giving the tuna flavor, while adding healthy fats and a rich taste. Finished with fresh lime juice, this Healthy Tuna Salad pops with flavor and freshness.
Now that I have learned how to transform tuna fish into something delicious, whether it be in easy Tuna Cakes, Instant Pot Tuna Noodle Casserole, or this recipe for Avocado Tuna Salad, I can't get enough of this affordable pantry staple!
Notes on Ingredients
You technically only need 4 ingredients to make Avocado Tuna Salad: Tuna, avocado, lime juice, and salt. However, I have included a few other optional add-ins, to add flavor and texture to this tuna salad recipe.
- Tuna: I highly recommend using wild albacore tuna sold in a pouch, as it has the best nutritional value and is mild and perfectly flaky with no "canned" food taste. That said, you can use canned tuna, just be sure to drain well.
- Avocado: Be sure your avocados are ripe for easy mashing.
- Fresh Lime Juice: Fresh lime juice is key to making this tuna salad taste so fresh! Be sure to use FRESH lime juice. Fresh lemon juice can be substituted if that is all you have on hand.
- Seasoning: This recipe needs quite a bit of salt, as salt is really needed to make the avocado pop! I also love to add a bit of garlic powder for additional flavor.
- Crunch Factor: Most classic tuna salad recipes add in celery for crunch. Instead of celery, I opt to add finely minced jalapeno and onion. The crunch of the onion and fresh jalapeno will be a great textural element that also imparts BIG flavor! If you do not like raw onions but still want crunch, mix in some diced celery. And feel free to omit the jalapeno if you do not care for heat.
- Cilantro: I love the flavor of cilantro paired with avocado and lime but omit the cilantro if you are not a fan. I would not substitute parsley for it, just leave it out completely.
How to Make Avocado Tuna Salad
- In a large mixing bowl, mash the avocado with salt, lime juice, and garlic powder until creamy and well combined.
- Mix in the jalapeno, onion, and cilantro (if using) until well combined.
- Add in the tuna and mix until the tuna is evenly distributed.
Serving Suggestions
Tuna Avocado Salad can be served in a multitude of ways.
- Pile it high on sliced honey whole wheat bread with sliced fresh tomato, lettuce, and pickled red onions for a hearty, delicious sandwich.
- Top a flour tortilla or wrap with leaf lettuce, spread the avocado tuna salad over the lettuce, and roll up for a wrap that transports well.
- Serve the tuna salad with an assortment of crackers, pita chips, or tortilla chips.
- Keep this recipe for tuna salad low-carb and serve on a bed of lettuce or in lettuce cups.
Storing Tuna Salad
Any recipe that calls for using fresh avocado is best served immediately. However, because this avocado tuna salad has a significant amount of lime juice, you can store any leftover tuna salad in an airtight container for up to 24 hours in the refrigerator.
More Easy Lunch Recipes
- Ranch Veggie Wrap
- Mexican Quinoa Salad
- Turkey Club Wrap
- Mediterranean Chickpea Salad
- Avocado Chickpea Salad Sandwich
If you enjoyed this simple Avocado Tuna Salad, please be sure to leave a comment and review below.
Easy Avocado Tuna Salad
Ingredients
- 1 large ripe avocado
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 1 lime juiced
- 1 tablespoon minced red onion optional
- 1 teaspoon minced jalapeno optional
- 3 ounces wild albacore tuna can or pouch
Instructions
- Cut the avocado lengthwise around the seed. Twist the avocado open and then carefully tap the back of a knife into the pit. Twist and then lift straight up to remove. Use a spoon to remove the flesh from the avocado and place it in a medium mixing bowl.
- Add in the salt, lime juice, and garlic powder and mash the avocado until creamy and smooth with a fork. Add in jalapeno, onion, and cilantro and stir to combine.
- Add the tuna, and stir until the tuna is evenly distributed throughout the avocado mixture.
- Serve on a sandwich, in a wrap, in a lettuce wrap, on crackers or alone.
Mel
Made this, and it was delightful. I don't like celery, and my wife doesn't like onion, so I added a little chopped water chestnut for crunch, and it was fantastic.
Kristen Chidsey
I love the idea of adding water chestnut! Thanks for sharing that Mel!
Diana
I made this my mom and since she was diagnosed with Celiac Disease, I made it into a cucumber roll instead. And she LOVED IT!!!! Which made me so glad since it is hard to find new things for her to try. So, awesome and tasty recipe.
Kristen Chidsey
What a fabulous idea to serve in a cucumber roll! Thanks for sharing.
Shiho
We are addicted to this recipe. Thank you!