Avocado Tuna Salad
A quick and flavorful tuna salad made creamy with avocado instead of mayo. Ready in 10 minutes, this protein-packed, fiber-rich dish is perfect for lunches, snacks, or meal prep. Light, low-carb, and satisfying, it combines fresh herbs, crisp veggies, and a hint of lime for a bright, healthy taste.
Equipment
- 1 large mixing bowl
- 1 fork or potato masher (for mashing avocado)
- 1 Cutting board
- 1 Chef’s Knife
- Measuring spoons
Ingredients
- 2 medium avocados
- 2 tablespoons fresh lime juice
- 4 cans tuna 5 oz each (drained; mix of light and albacore recommended)
- 1/4 cup fresh cilantro chopped
- 3 tablespoons celery finely chopped
- 3 tablespoons red onion minced
- 1 tablespoon jalapeños minced (optional; adjust to taste)
- 1/2 teaspoon sea salt or to taste
Instructions
- Prepare the Avocados: Start by cutting your avocados in half lengthwise and carefully removing the pits. Using a spoon, scoop out the creamy flesh into a large mixing bowl. Check for any brown spots and remove them to ensure a fresh, bright flavor.
- Mash the Avocado Base: Using a fork or potato masher, gently mash the avocado until smooth but still slightly chunky for texture. You want a creamy base that will bind the salad together without becoming too watery.
- Add Fresh Lime Juice: Pour 2 tablespoons of fresh lime juice over the mashed avocado. The lime not only adds a refreshing tang but also prevents the avocado from browning. Mix it evenly into the avocado until well combined.
- Season with Salt: Sprinkle in 1/2 teaspoon of sea salt (or to taste). Gently fold it into the avocado mixture, making sure every bite will have a balanced flavor. Taste and adjust seasoning if necessary at this stage.
- Prepare the Tuna: Open 4 cans of tuna (5 oz each) and drain thoroughly to remove excess liquid. If using a mix of light and white albacore, break up any large chunks with a fork to create a uniform texture.
- Incorporate Tuna into Avocado: Add the drained tuna to the mashed avocado mixture. Using a spatula or spoon, fold it in gently. The goal is to coat the tuna evenly with the creamy avocado while maintaining some texture in the tuna chunks.
- Chop and Add Fresh Vegetables: Finely chop 3 tablespoons of celery and 3 tablespoons of red onion. Add these crunchy vegetables to the bowl, along with 1/4 cup of chopped fresh cilantro. These ingredients bring freshness, color, and a subtle aromatic flavor to the salad.
- Add Jalapeños (Optional): If you like a little heat, finely mince 1 tablespoon of jalapeños and stir them in. You can adjust the quantity according to your spice preference, starting with a small amount and tasting as you go.
- Combine All Ingredients: Using a gentle folding motion, mix all ingredients together. Make sure the avocado evenly coats the tuna and vegetables. Avoid over-mixing to maintain some texture and visual appeal in the salad.
- Taste and Adjust: Taste your salad and adjust seasoning as needed. You can add a little extra salt, lime juice, or jalapeño depending on your preference. This step ensures that the flavor is balanced and vibrant.
- Serve Immediately: Transfer the salad to a serving bowl or plate. Serve fresh as a sandwich filling, on top of greens, in lettuce wraps, or simply enjoy it straight from the bowl. This salad is best eaten immediately for maximum freshness and bright flavor.
- Optional Meal Prep Storage: If storing, add a little extra lime juice on top and transfer to an airtight container. Store in the refrigerator for up to 1–2 days. Keep in mind that avocado will naturally brown over time, so it’s best consumed fresh.
Notes
- This salad is best eaten fresh, as avocado can brown over time.
- Use ripe but firm avocados for a creamy texture that isn’t too mushy.
- Mix different types of tuna (light and albacore) for a balanced flavor and texture.
- Adjust jalapeños to control heat—start small and taste as you go.
- Lime juice not only adds flavor but also helps prevent the avocado from browning.
- Finely chopping vegetables like celery and red onion ensures a crisp texture in every bite.
