Avocado Tuna Salad
A quick, creamy, and flavorful tuna salad made with avocado instead of mayo. High in protein, rich in healthy fats, and low in carbs, this salad is perfect for lunches, snacks, or meal prep. Ready in just 10 minutes, it combines tuna, avocado, lime, and fresh veggies for a light, satisfying, and nutritious dish.
Equipment
- 1 large mixing bowl
- 1 fork or potato masher
- 1 spoon or spatula
- 1 knife
- 1 cutting board
Ingredients
- 2 medium avocados
- 2 tbsp fresh lime juice
- 20 oz canned tuna drained; mix of chunk light and solid white albacore
- ¼ cup fresh cilantro chopped
- 3 tbsp celery finely chopped
- 3 tbsp red onion minced
- 1 tbsp jalapeños minced (optional; adjust to taste)
- ½ tsp sea salt or to taste
Instructions
- Prepare the Ingredients: Begin by gathering all ingredients and necessary equipment. Wash the fresh cilantro and gently pat it dry. Rinse the celery stalks under cold water and finely chop them into small, uniform pieces. Peel and mince the red onion for a mild, evenly distributed flavor. If using jalapeños, remove the seeds for less heat and mince finely. Open the cans of tuna and drain thoroughly to remove any excess liquid. Cut the avocados in half, remove the pit, and scoop the flesh into a large mixing bowl.
- Mash the Avocado: Using a fork or potato masher, mash the avocado until creamy yet slightly chunky, leaving small pieces for texture. Immediately add the fresh lime juice, which enhances flavor and slows browning. Sprinkle in the sea salt and gently fold it into the avocado, creating a flavorful, smooth base that will coat the tuna perfectly.
- Flake and Add Tuna: Break the drained tuna into smaller chunks using a fork. Add it to the mashed avocado and gently fold until the tuna is coated, maintaining some of its natural texture. Avoid over-stirring to prevent the mixture from becoming mushy; the goal is a creamy, textured salad where each bite has a mix of avocado and tuna.
- Incorporate Fresh Vegetables and Herbs: Add the chopped celery, minced red onion, cilantro, and jalapeños to the bowl. Gently fold everything together to evenly distribute the vegetables and herbs. The cilantro adds brightness, celery provides crunch, and onion adds subtle sharpness. Taste the salad at this stage to check seasoning and spice levels.
- Adjust Flavor and Seasoning: Spoon a small portion of the salad and taste for balance. If needed, add more lime juice for tang, extra salt for seasoning, or additional minced jalapeños for heat. Fold in any additions gently, keeping the creamy, slightly chunky texture intact and ensuring all flavors blend harmoniously.
- Serve or Store: The salad is now ready to enjoy immediately. Serve on its own, with lettuce leaves, on whole-grain bread, or alongside crackers. If storing, transfer to an airtight container and press plastic wrap directly onto the surface to reduce air contact and prevent browning. Refrigerate for up to 24 hours; the avocado may darken after this period.
Notes
- Use ripe but firm avocados for the best texture—they should mash easily but not be overly soft or mushy.
- Mix different types of tuna (light and white albacore) to achieve a balance of flavor and texture.
- Chop the vegetables uniformly for consistent bites throughout the salad.
- Adjust jalapeño amounts based on your spice tolerance; removing seeds reduces heat.
- Serve immediately for peak freshness, or store carefully to minimize avocado browning.
