Go Back
Avocado Tuna Salad

Avocado Tuna Salad

A creamy, refreshing Avocado Tuna Salad that’s quick to prepare and packed with flavor. Perfect for a healthy lunch, light dinner, or a simple snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: lunch
Cuisine: American
Calories: 390
Ingredients Method

Ingredients
  

2 cans (5–6 oz each) canned tuna in water — drained and flaked.
1 ripe avocado — peeled, pitted, and chopped or lightly mashed.
1/4 cup finely diced red onion (or finely chopped shallots, if you prefer milder flavor).
1/4 cup chopped celery — for a nice crunchy texture.
2 tablespoons lemon juice (freshly squeezed).
2 tablespoons mayonnaise (or plain yogurt for a lighter version).
A pinch of salt and freshly ground black pepper, to taste.
Optional: a teaspoon of chopped fresh parsley or cilantro for freshness.

Method
 

Drain and flake the tuna — open the cans, drain thoroughly, then use a fork to gently flake the tuna into small pieces.
    Prepare the avocado — peel and pit the avocado, then chop into cubes or roughly mash with a fork, depending on your texture preference.
      Chop the vegetables — finely dice the red onion and celery. If you want herbs, chop parsley or cilantro now.
        Combine base ingredients — in a medium bowl, stir together the tuna, avocado, onion, celery, and any herbs.
          Dress the salad — add lemon juice, mayonnaise (or yogurt), salt, and pepper. Gently fold everything until just combined — you want the avocado to stay creamy and not over‑mash unless that’s your preference.
            Taste and adjust — give a quick taste. Add more salt, pepper, or lemon if needed. If it feels too heavy, a small splash of cold water or extra lemon juice can lighten it.
              Chill (optional) — you can serve right away, or for a firmer texture and more developed flavors, cover and refrigerate for about 30 minutes.