This light yet satisfying salad pairs flaky tuna with creamy avocado for a quick meal that’s packed with protein, healthy fats and bright citrus flavor.

Why You’ll Love This Recipe

Fast: Ready in about 10 minutes—perfect for busy lunches or a last-minute supper.
Healthy: Canned tuna supplies lean protein and omega-3s, while avocado contributes heart-healthy monounsaturated fats.
No Mayo Needed: Mashed avocado supplies all the creaminess, so the salad stays dairy- and mayonnaise-free.
Versatile: Serve it stuffed in pita, spooned over greens, or tucked into lettuce cups.
Meal-Prep Friendly: The lemon juice slows browning, allowing the salad to keep for a couple of days.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Canned tuna in oil or water, drained
Ripe Hass avocados, diced (half mashed for creaminess)
Finely diced red onion
Celery ribs, minced
Cherry tomatoes, halved (optional for color)
Fresh cilantro or flat-leaf parsley, chopped
Extra-virgin olive oil
Fresh lemon juice and zest
Kosher salt and freshly ground black pepper

Directions

Prepare the base – In a medium bowl, mash half of one avocado with the lemon zest, juice and olive oil until creamy.
Combine – Add the drained tuna, remaining avocado cubes, red onion, celery, tomatoes and herbs.
Season – Sprinkle with salt and pepper, then gently fold everything together, leaving some avocado chunks intact.
Taste & adjust – Add more lemon juice, herbs or seasoning as needed.
Serve – Spoon onto toast, tuck into whole-wheat pitas, or plate alongside crisp greens.

Servings and Timing

Yield	Prep Time	Cook Time	Total Time
2 generous servings (about 3 cups)	10 minutes	—	10 minutes

Variations

Mediterranean: Add chopped kalamata olives, diced cucumber and a pinch of dried oregano.
Spicy: Stir in minced jalapeño or a dash of hot sauce for heat.
Creamier: Fold in a spoonful of plain Greek yogurt for extra tang.
Low-Carb Wraps: Spoon the salad into large butter-lettuce leaves.
Grain Bowl: Serve over quinoa with roasted peppers and sweetcorn.

Storage / Reheating

Refrigeration: Store in an airtight container up to 2 days. Press plastic wrap directly over the surface to minimize avocado browning.
Make-Ahead Tip: Mix everything except the diced avocado; fold it in just before serving.
Reheating: This salad is best enjoyed chilled or at room temperature; reheating is not recommended.

FAQs

How long does tuna and avocado salad keep?

It keeps safely for up to 2 days in the refrigerator, though the avocado may darken slightly.

Can I use fresh tuna instead of canned?

Yes. Lightly sear or poach fresh tuna, cool it, then flake before using.

What can I substitute for cilantro?

Flat-leaf parsley, dill or chives all complement the flavors well.

Is this recipe gluten-free?

The salad itself is naturally gluten-free; just serve it with gluten-free bread or lettuce cups.

Which type of canned tuna is best?

Solid or chunk tuna packed in olive oil offers the richest flavor, but water-packed works and is lower in calories.

How do I keep the avocado from browning?

Lemon juice slows oxidation. Storing with plastic wrap pressed onto the surface also helps.

Can I add mayonnaise if I like it creamier?

Certainly—replace part of the mashed avocado with 1–2 tablespoons of mayo for a classic texture.

Is this salad suitable for meal prep?

Yes; prepare up to 24 hours ahead, adding the diced avocado shortly before eating for the freshest look.

What sides pair well with this salad?

Try whole-grain crackers, sliced cucumbers, simple mixed greens or roasted sweet-potato wedges.

Can I freeze tuna and avocado salad?

Freezing is not advised; avocado becomes watery and grainy after thawing.

Conclusion

Tuna and Avocado Salad is a wholesome, 10-minute dish that delivers satisfying protein, creamy texture and bright citrus notes without any mayo. Keep a few pantry cans of tuna and ripe avocados on hand, and you’ll always have the makings of a fresh, nutritious meal in