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Fresh avocado tuna salad in a ceramic bowl with lime wedges, red onion and cilantro

Avocado Tuna Salad

This avocado tuna salad comes together in 10 minutes with no cooking. Creamy avocado, flaky tuna, crunchy celery, red onion and lime make a fresh, high-protein lunch.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4
Course: Lunch
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans tuna 5 ounces each, drained — the flaky protein base
  • large ripe avocado — creamy, no-mayo base
  • 1/3 cup celery chopped — fresh crunch
  • 1/4 cup red onion chopped — sharp bite and crunch
  • 1/2 cup English cucumber diced — cool, crisp freshness
  • 2 tablespoons fresh cilantro chopped — a bright, herby finish
  • 1 tablespoon lime juice — bright acidity
  • 1 tablespoon jalapeño minced — optional heat
  • 1 teaspoon Dijon mustard — tangy depth
  • 1/4 teaspoon sea salt — brings out all the flavours
  • 1/8 teaspoon black pepper — gentle warmth and balance

Equipment

  • Large mixing bowl for the salad
  • Cutting board for chopping
  • Sharp knife for chopping
  • Fork for flaking the tuna
  • Mixing spoon for folding the salad

Method
 

  1. STEP 1 — DRAIN AND FLAKE THE TUNA: Drain the tuna well, add it to a large mixing bowl and break it into flakes with a fork.
  2. STEP 2 — DICE THE AVOCADO: Halve the avocado, remove the pit, and dice the flesh into small cubes, or mash it lightly if you prefer a creamier salad.
  3. STEP 3 — CHOP THE VEGETABLES: Finely chop the celery, red onion and cucumber, and mince the jalapeño if you are using it.
  4. STEP 4 — COMBINE THE INGREDIENTS: Add the tuna, avocado, chopped vegetables, cilantro, lime juice, Dijon mustard, salt and pepper to the bowl.
  5. STEP 5 — MIX GENTLY: Fold everything together with a spoon until just combined, keeping the avocado in soft chunks and tasting as you go.
  6. STEP 6 — CHILL AND SERVE: Taste and adjust the seasoning, then serve right away or chill the salad for up to 30 minutes before serving.

Notes

★ Use ripe but firm avocados so they hold their shape.
★ Add the lime juice right away to keep the avocado bright green.
★ Drain the tuna well so the salad stays creamy, not watery.
★ Fold gently and do not overmix, or the avocado will turn mushy.
★ Store leftovers in an airtight container in the fridge for up to 1 to 2 days.