Avocado Tuna Salad

Introduction

This Avocado Tuna Salad swaps the classic mayo for creamy avocado and a bright lime vinaigrette, creating a lighter and more flavorful dish. It’s a protein-packed lunch that comes together in minutes and feels both refreshing and satisfying. You’ll love the combination of textures and the zesty kick from the spices.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 1 minute

Total Time: 16 minutes

Servings: 4

Ingredients

• 3 cans tuna (water packed, drained)
• 1 cup English cucumber (quartered and sliced)
• 1 avocado (seeded, peeled and diced)
• 2 tablespoons red onion (thinly sliced)
• 1/4 cup chopped cilantro
• 2 tablespoon lime juice
• 1/4 cup olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• salt and pepper to taste

Instructions

1. Drain the water from the canned tuna and place the tuna in a large mixing bowl. Flake it gently with a fork.
2. Add the sliced English cucumber, diced avocado, thinly sliced red onion, and chopped cilantro to the bowl with the tuna.
3. In a small bowl or jar, whisk or shake together the lime juice, olive oil, chili powder, and cumin until well combined.
4. Pour the dressing over the tuna and vegetable mixture.
5. Gently toss everything together until evenly coated, being careful not to mash the avocado too much.
6. Season with salt and pepper to taste. Serve immediately.

Variations

• Serve it in lettuce cups or hollowed-out tomatoes for a low-carb option.
• Use it as a hearty and healthy filling for wraps or pita pockets.
• For a chunkier texture, mix only half the avocado into the salad and use the other half sliced on top as a garnish.
• Turn it into a melt by piling the salad onto whole-grain bread and topping with a slice of cheese before broiling briefly.

Tips for Success

• Use a firm, just-ripe avocado for dicing so it holds its shape when tossed.
• To quickly mellow the bite of the red onion, soak the sliced pieces in cold water for 5-10 minutes, then drain and pat dry.
• If preparing ahead of time, mix all the ingredients except the avocado and dressing, then combine everything just before serving to prevent browning.
• Taste the salad before adding salt, as the canned tuna may already be salty.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 1 day. Note that the avocado will oxidize and brown over time. This salad is best served cold and is not recommended for reheating.

FAQ

Can I use oil-packed tuna instead?

Yes, you can, but be sure to drain it very well and consider slightly reducing the added olive oil since the tuna will retain some oil.

What can I substitute for cilantro?

Fresh dill or parsley would be excellent herb substitutes if you’re not a fan of cilantro.

Is there a way to make this spicier?

Absolutely. Add a pinch of cayenne pepper to the dressing or stir in some diced jalapeño with the other vegetables.

Can I make this recipe dairy-free or gluten-free?

This recipe is naturally dairy-free and gluten-free. Just ensure you serve it with gluten-free accompaniments if using wraps or bread.

My avocado browned overnight. Is it still safe to eat?

The brown surface is oxidation and is safe to eat, though the texture and flavor might be slightly affected. You can scrape off the top brown layer.

What’s the best way to serve this?

It’s perfect on its own, over a bed of greens, on crackers, or as a sandwich filling.