Avocado Tuna Salad Recipe
Description:
Avocado Tuna Salad is a light, protein-packed, low-carb meal that’s creamy, refreshing, and ready in minutes. Instead of mayo, ripe avocado is used to bind the tuna, offering a heart-healthy fat alternative and a boost of flavor. Perfect for lunch, meal prep, or a quick dinner, it can be eaten on its own, in lettuce wraps, on toast, or stuffed in a tomato.
Total Time:
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2
Ingredients:
Ingredient Amount
Canned tuna (in water or oil), drained 1 (5 oz / 140 g) can
Ripe avocado 1 large
Red onion, finely chopped 2 tbsp
Celery, finely chopped 2 tbsp
Fresh cilantro or parsley (optional) 1 tbsp
Fresh lime or lemon juice 1 tbsp
Salt ¼ tsp (or to taste)
Black pepper ⅛ tsp
Cherry tomatoes, halved (optional) ¼ cup
Cucumber, diced (optional) ¼ cup
Olive oil (optional) 1 tsp
Instructions:
Step 1: Prepare Ingredients
Drain the canned tuna completely.
Cut the avocado in half, remove the pit, and scoop it into a bowl.
Finely chop red onion, celery, and herbs.
Step 2: Mash Avocado
In a medium mixing bowl, mash the avocado with a fork until smooth (or leave it slightly chunky for texture).
Step 3: Mix
Add the tuna to the mashed avocado.
Add chopped onion, celery, herbs, lime or lemon juice, salt, and pepper.
Optional: Add cherry tomatoes and cucumbers for extra crunch and color.
Stir everything until well combined.
Step 4: Taste and Adjust
Taste the salad and adjust salt, pepper, or lime juice to your preference.
If it’s too thick, add a teaspoon of olive oil for smoother texture.
Step 5: Serve
Serve immediately as:
A salad bowl
On top of toast or crackers
In lettuce wraps
Stuffed into tomatoes or bell peppers
In a sandwich or tortilla wrap
Nutritional Information (Per Serving, Approx.):
Calories: ~250-300 kcal
Protein: 20-25 g
Fat: 18-22 g
Carbohydrates: 8-10 g
Fiber: 6-8 g
Sugar: 1-2 g
(Varies depending on tuna and optional ingredients used)
Frequently Asked Questions (FAQs)
Q: Can I make Avocado Tuna Salad ahead of time?
A: Yes, but since avocado browns over time, it’s best to make it fresh. To store for up to 1 day, cover tightly with plastic wrap touching the surface to prevent air exposure.
Q: What kind of tuna should I use?
A: You can use chunk light or solid white albacore. Tuna in water is lighter; tuna in oil adds more richness.
Q: Is this recipe keto or low-carb?
A: Yes, it is keto-friendly and low in carbs, especially without bread or high-carb veggies.
Q: Can I add mayonnaise?
A: Absolutely. If you prefer extra creaminess, you can add 1 tablespoon of mayo or Greek yogurt along with avocado.
Q: What are good add-ins?
A: Try these:
Hard-boiled eggs
Pickles or relish
Diced apple or grapes (for sweet contrast)
Crushed nuts or seeds
Jalapeños (for heat)
Q: Can I use fresh tuna?
A: Yes. Cook and flake fresh tuna, then use it in place of canner