Avocado Tuna Salad Recipe

I’m sharing my Avocado Tuna Salad Recipe because it’s an easy, filling lunch that quickly became my go-to sandwich.

I don’t usually fall for ultra simple lunches but this one got me hooked fast. I mash a ripe avocado into flaky tuna and the texture alone makes you curious to keep tasting.

Call it an Avocado Tuna Salad Recipe or just the quick fix I reach for, it’s both fresh and oddly satisfying. This Easy Healthy Tuna Salad somehow feels like a treat even though it’s totally doable on a busy day.

I kept tweaking it, tasting, adjusting, and still wonder how something so basic can feel brand new every time you eat it. Give it a try, you might do the same.

Ingredients

• tuna: High in protein and omega-3s, keeps you full and supports brain health.
• avocado: Creamy, adds healthy fats and fiber, balances flavors and makes it rich.
• mayonnaise or Greek yogurt: Adds creaminess; yogurt gives tang and extra protein, mayo smooths it out.
• lemon juice: Brightens the salad with acidity, prevents browning and lifts all flavors.
• red onion: Sharp bite, small amount adds crunch and a sweet spicy pop.
• celery: Fresh crunch, low calorie, adds texture and keeps the mix light.
• jalapeno: Gives heat and brightness, use less for mild, seeds add extra kick.
• capers or pickle relish: Salty, tangy punch that replaces extra salt; a little goes far.

Ingredient Quantities

• 2 (5-ounce) cans tuna, drained
• 1 ripe avocado, peeled, pitted and mashed
• 2 tablespoons mayonnaise (or plain Greek yogurt)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice (about 1/2 lemon)
• 2 tablespoons finely chopped red onion
• 1 stalk celery, finely chopped (about 1/4 cup)
• 2 tablespoons chopped fresh parsley or cilantro
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder or 1 small garlic clove, minced (optional)
• 1 small jalapeno, seeded and minced (optional)
• 1 tablespoon capers or sweet pickle relish (optional)
• Bread slices or large lettuce leaves for serving (optional)

How to Make this

1. Drain the tuna really well, then flake it with a fork and pat any extra moisture away with a paper towel so the salad wont be watery.

2. Mash the ripe avocado in a bowl with a fork, leaving some small chunks for texture, then stir in the lemon juice right away to slow browning.

3. Add the mayonnaise or Greek yogurt (2 tablespoons) and the Dijon mustard (1 teaspoon) to the avocado and mix until smoothish.

4. Fold the flaked tuna into the avocado mixture until combined but not overworked.

5. Stir in the finely chopped red onion (2 tablespoons), chopped celery (about 1/4 cup), and the chopped parsley or cilantro (2 tablespoons).

6. If using, add garlic powder (1/2 teaspoon) or the minced garlic clove, the seeded minced jalapeno, and either the capers or sweet pickle relish (1 tablespoon). Mix gently.

7. Season with the kosher salt (1/2 teaspoon) and black pepper (1/4 teaspoon), then taste and adjust with more lemon, salt or mayo if needed.

8. Chill for 10 to 15 minutes if you’ve got time so the flavors can meld, or serve right away if you’re hungry.

9. Serve scooped onto bread slices for a sandwich or spooned into large lettuce leaves for a low carb wrap, toast the bread if you like so it doesnt get soggy.

10. For leftovers press plastic wrap onto the surface to limit browning, store in fridge and use within a day or two since avocado will brown faster than plain tuna.

Equipment Needed

1. Can opener or pull top cans
2. Fine mesh strainer or small colander to drain the tuna really well
3. Large mixing bowl big enough to mash the avocado
4. Fork for flaking the tuna and mashing the avocado
5. Chef knife for chopping the red onion celery herbs and jalapeno
6. Cutting board
7. Measuring spoons for the lemon Dijon salt pepper and garlic powder
8. Rubber spatula or spoon to fold the mix and scoop onto bread or lettuce
9. Paper towels to pat away extra moisture and to press onto the surface when storing dont skip this
10. Citrus reamer or a second fork to squeeze the lemon

FAQ

Avocado Tuna Salad Recipe Substitutions and Variations

• Tuna: swap canned salmon, canned chicken, or mashed chickpeas for a vegan twist — all hold up well in this salad, try chickpeas if you want a different texture
• Avocado: use 1/2 cup plain Greek yogurt, 1/4 cup hummus, or 1/2 cup mashed silken tofu for the same creamy feel
• Mayonnaise (or Greek yogurt): replace with 1 tbsp olive oil + extra lemon juice, plain sour cream, or mashed avocado if you want it richer
• Jalapeno (optional): use a serrano for more heat, 1/4 tsp cayenne or red pepper flakes for even heat distribution, or diced bell pepper if you want no spice

Pro Tips

1. If you need to prep ahead, mix the tuna, onions, celery and seasonings the day before but keep the avocado separate. Mash the avocado with lemon right before serving and fold it in. That way the salad keeps longer and stays bright.

2. For extra flavor and richness swap one can for tuna packed in oil, but don’t dump all the oil in at once. Add a teaspoon at a time so you control the texture and it wont get greasy.

3. To keep the avocado from going brown, press plastic wrap directly onto the surface and/or pour a very thin layer of olive oil over it before sealing. Leaving the pit in helps a little but is not a substitute for sealing.

4. Amp up texture and interest without more fuss: add a handful of toasted seeds, finely diced crisp apple or quick-pickled red onion. Also, toast the bread first if making a sandwich so it doesn’t go soggy.