Easy Avocado Tuna Salad

This easy avocado tuna salad is creamy, fresh, and packed with protein. I like how the avocado replaces mayonnaise, giving the salad a lighter, healthier twist without losing that rich, satisfying texture. It’s quick to make and works perfectly as a sandwich filling, on top of greens, or with crackers for a simple meal.

Why You’ll Love This Recipe

I like this recipe because it comes together in minutes with pantry staples and fresh avocado. The flavors are bright, the texture is creamy, and it feels both wholesome and filling. I also enjoy how versatile it is—I can enjoy it as a snack, lunch, or even a light dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• canned tuna, drained

• ripe avocado

• red onion, finely chopped

• celery, diced

• lemon or lime juice

• fresh parsley or cilantro, chopped

• salt

• black pepper

Directions

1. I mash the avocado in a bowl until smooth but still a little chunky.

2. I stir in the tuna, red onion, celery, lemon or lime juice, parsley, salt, and pepper.

3. I mix until everything is well combined and adjust the seasoning to taste.

4. I serve it right away with bread, crackers, or on a salad.

Servings and timing

This recipe makes about 2 servings. It usually takes me only 10 minutes to prepare from start to finish.

Variations

I sometimes add diced cucumbers for extra crunch or chopped pickles for tang. When I want more spice, I stir in a little sriracha or diced jalapeño. For a Mediterranean twist, I add cherry tomatoes, olives, and a sprinkle of feta.

storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 1 day since the avocado tends to brown quickly. To help prevent browning, I squeeze a little extra lemon juice on top before sealing. I don’t reheat this recipe because it’s best enjoyed cold.

FAQs

Can I use fresh tuna instead of canned?

Yes, I sometimes use cooked fresh tuna, flaked into pieces, for a more gourmet version.

How do I keep the avocado from turning brown?

I add lemon or lime juice and store the salad tightly covered, which slows down browning.

Can I make this salad ahead of time?

I usually make it right before serving, but I can prep the tuna and veggies ahead and mash in the avocado just before eating.

Is this recipe dairy-free?

Yes, it’s naturally dairy-free since avocado takes the place of mayonnaise or yogurt.

Can I use other proteins instead of tuna?

Yes, I sometimes make it with canned salmon or shredded chicken for a similar creamy salad.

Conclusion

This easy avocado tuna salad is one of my favorite quick and healthy meals. I like how it’s creamy, flavorful, and satisfying without needing mayo. Whenever I want something light but filling, this is the recipe I turn to.