Avocado Tuna Salad
Avocado Tuna Salad is fresh, creamy, and full of crunch. Olive oil-packed tuna, crisp veggies, and a creamy avocado dressing make every bite delicious. A must-try for an easy, flavorful meal!
Servings: 6 sandwiches
Cost: $6.27
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
Dressing
- 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
Notes
Note 1: Wait until the avocado is fully ripe for the best creaminess and flavor.
Storage: Avocado Tuna Salad is best eaten the same day since the avocado browns over time. Freezing not recommended.
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 4.9g | Protein: 17.5g | Fat: 10.9g | Cholesterol: 34.4mg | Sodium: 357.2mg | Fiber: 1.8g | Sugar: 1.7g