Name: Avocado Tuna Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 5 tablespoons red wine vinegar; 2 tablespoons extra virgin olive oil; 1 teaspoon salt (plus more to taste); 1 teaspoon dried parsley; 1 teaspoon dried dill weed; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; 4 (5 oz) cans tuna (drained and flaked); 2 large avocados (peeled, pitted, and cubed); 2 ribs celery (diced); 1/2 cup finely diced red onion; 2 tablespoons dill pickle relish

This Avocado Tuna Salad is light, fresh, and just as creamy as classic tuna salad without the mayo! Serve it on bread, with crackers, in a wrap, you name it!

General
Ingredients
How to make
Get the recipe
Frequently Asked Questions
What tuna to use
Can you use fresh tuna?
Variations
How to serve
How to store
Nutrition information

This avocado tuna salad is a lightened up version of my classic tuna salad recipe. It’s loaded with lean protein from the tuna and, instead of using mayonnaise, we’re using mashed avocado. Healthier, but just as creamy and delicious!

Ingredients

Red Wine Vinegar – adds a tangy, brightness to offset the richness of the avocado and tuna.
Extra Virgin Olive Oil – adds a touch more healthy fat and keeps the tuna from becoming dry.
Salt, Dried Parsley, Dried Dill Weed, Onion Powder, Garlic Powder, and Pepper – an earthy, slightly sweet seasoning blend to add flavor.
Tuna – use pre-cooked, canned tuna for easy prep! It’s also very budget friendly.
Avocado – adding mashed avocado to tuna salad not only gives it a boost of nutrition but also makes it so creamy without using mayo!
Celery and Red Onion – gives the tuna salad a bit of crunch and color. Make sure you dice them up very small so they distribute evenly throughout!
Dill Pickle Relish – use sweet, if preferred, but the tang from dill relish is amazing!

Pro tip

Out of red wine vinegar? Try apple cider vinegar instead!

How to make

This avocado tuna salad comes together in just 10 minutes and makes the perfect healthy lunch or light dinner!

In a large bowl, whisk together vinegar, oil, salt, parsley, dill, onion powder, garlic powder, and pepper.
Add in tuna, avocado, celery, red onion, and relish then serve and enjoy or store in the fridge!

Pro tip

If you want to keep it light but prefer your tuna salad a little creamier try stirring in a scoop of Greek yogurt!

What tuna to use

Use cooked, canned tuna packed in water. Here are some things to look out for when buying canned tuna:

“Solid” — this means the tuna will be less mushy and have better texture in the tuna salad.
“Packed in water” — if your tuna is packed in oil it will weigh down the tuna salad. You want it to be light and fresh! Bonus: packed in water has less calories and won’t be overly oily.
“Pole and line fishing only” — this means the tuna weren’t mass caught.
“MSC-certified seal” — this means that the tuna were sustainably caught.

Can you use fresh tuna?

You can but you will have to cook, cool, and flake it. I prefer to use canned tuna for convenience.

Variations

Boost the protein. Add chopped hard boiled egg or chickpeas.
Make it cheesy. Sprinkle in some crumbled feta or cojita cheese.
Add other veggies. Toss in some diced cucumber, bell pepper, or shredded carrot.
Mix in dried fruit. Try raisins, dried cranberries, diced apples, or sliced grapes.
Make it vegetarian. Swap the tuna out for chickpeas or check out my Mediterranean chickpea egg salad recipe.
Make it creamier. Keep it light but make it creamier with a scoop of plain Greek yogurt.

How to serve avocado tuna salad

Sandwich it. Serve it between two pieces of toasted bread or on a pita. Make it a tuna melt by adding on a slice of cheese (I like pepper jack) and broiling it in the oven until melted.
Wrap it. Roll it up in a tortilla or make it a lettuce wrap.
Stuff it. Check out my tuna stuffed avocados recipe for inspiration or stuff the filling into hard boiled eggs or even hollowed out bell peppers.
Dip it. Use it as a dip for crackers, pita chips, or sliced veggies.

How to store

Leftover avocado tuna salad will last in an airtight container in the fridge for 3-4 days.

I don’t recommend freezing it because the texture will be affected.

– Jennifer