Avocado Tuna Salad is an easy, delicious twist on classic tuna salad. Creamy avocado, crisp veggies, and a flavorful dressing bring it all together!
Avocado Tuna Salad
Avocado Tuna Salad is my go-to for a quick, flavorful lunch. It’s loaded with fresh ingredients, comes together in minutes, and always hits the spot.
I took my go-to tuna salad and added avocado. I mixed chunks into the salad and mashed some into the dressing. It makes the salad extra creamy and adds so much flavor.
And the best part? It’s as easy as opening a can of tuna and mixing everything together. Simple, fast, and downright delicious!
Ingredients
Here’s what you’ll need to make Avocado Tuna Salad:
- Tuna: Olive oil-packed for the most flavor. Drain well so it’s not too wet.
- Celery: Adds a nice crunch. Dice it finely for even dispersion.
- Bread and butter pickles: Gives a little sweetness and tang.
- Red onion: If you don’t like onion, leave it out.
- Flat Leaf Parsley: Adds fresh flavor. Dice it finely so it blends in nicely.
- Avocado: Half gets mashed for the dressing, half stays chunky for texture. Use a soft, ripe one.
Avocado Tuna Salad Dressing
- Lemon juice: Keeps the avocado fresh and adds a bright flavor.
- Mayo: Makes it smooth and creamy. Add more or less to your liking.
- Dijon mustard: Gives a little tang and extra flavor.
- Olive oil: Adds a rich, smooth feel.
- Salt and pepper: Sprinkle in until it tastes just right!
Quick Tip
Use a fully ripe avocado for the best flavor and creaminess. Not sure if it’s ready? Here’s how to tell!
Ways To Serve Avocado Tuna Salad
- On toasted bread: Spread mayo on bread, add lettuce, and pile on the tuna.
- In a lettuce wrap: Spoon tuna salad into butter lettuce leaves.
- With pita chips or crackers: Scoop it up for a fun snack or quick lunch.
- Stuffed in an avocado: Fill an avocado half for extra creaminess.
- With fresh veggies: Serve with cucumber slices, bell peppers, or celery.
What to Serve on the Side
- Fresh fruit: Berries, grapes, or a quick fruit salad.
- Chips: Potato chips, tortilla chips, or whatever kind you love!
- Pickles or olives: Add a little tang to balance the creamy tuna.
- Hard-boiled eggs: A simple, protein-packed side.
Storage
Avocado Tuna Salad is best eaten the same day since the avocado browns over time. Freezing is not recommended.
More Easy Tuna Recipes
- Tuna Macaroni Salad with a creamy dressing
- Tuna Salad Wraps with crunchy veggies
- Creamy Tuna Pasta made in one pan
- Tuna Patties with a quick homemade slaw
- Tuna Stacks with rice and a mango salsa
Avocado Tuna Salad
Equipment
Ingredients
- 3 (5-ounce) cans olive oil packed tuna well-drained
- 3 tablespoons finely diced celery
- 3 tablespoons finely diced bread and butter pickles
- 2 tablespoons finely diced red onion
- 2 tablespoons finely diced flat-leaf parsley
- 1 large ripe avocado divided, see note 1
- 1 tablespoon lemon juice
- 1/3 cup mayo plus more as needed
- 1 teaspoon Dijon-style mustard
- 1 teaspoon olive oil
- Salt and pepper
Instructions
- Thoroughly drain tuna and set aside.
- Halve and pit the avocado. Mash 3 tablespoons and add to a large bowl. Dice the rest and set aside. Add lemon juice, mayo, mustard, olive oil, salt, and pepper to the mashed avocado. Whisk until smooth.
- Add tuna, celery, pickles, red onion, parsley, and diced avocado to the bowl. Stir gently to combine. Adjust seasoning and add more mayo (1 to 4 tablespoons) if needed.
- Enjoy on toasted bread with mayo, in a lettuce wrap, or with pita chips. Best enjoyed immediately, as avocado browns after 1–2 hours.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello!!! I enjoy your recipes. I just found your website. I’m new here. I was wondering Do you have any Keto Friendly recipes? Blessings