Avocado Tuna Salad

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Photography Credit: Elise Bauer

Here’s a step up from your everyday tuna salad—leave out the mayo and replace with avocado, add some red onion, lemon zest and juice, sprinkle with the green of cilantro or parsley, and wow! Put it between two pieces of toast and you have a rather perfect tuna salad sandwich with the lovely addition of avocado and without any mayonnaise.

To be clear, I don’t have any problem with mayo. But I am rather passionate about avocados so given the opportunity to sub one for the other, I will!

By the way, here’s a cool little avocado beauty tip. Once you’ve scooped out the avocado from its peel, rub the inside of the peel on your elbows. The oil from the avocados is great for smoothing rough skin!

Avocado Tuna Salad Recipe

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  • Prep time: 10 minutes
  • Yield: Makes enough tuna salad for 2 sandwiches

Since the avocado is taking the place of mayonnaise, it should be ripe and easy to mash with a fork. Choose an avocado that has some give to it when you squeeze it gently. Because mayonnaise comes salted, and avocados don't, you'll need to add more salt and pepper to this salad than you might expect.

Ingredients

  • 1 5-ounce can tuna, preferably packed in olive oil, drained
  • 1/2 ripe avocado, roughly chopped
  • 1/2 cup minced celery
  • 1/4 cup minced red onion
  • 1 Tbsp olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 2 Tbsp chopped fresh cilantro or parsley
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper

Method

Place all of the ingredients in a medium bowl. Mix with a fork, mashing the avocado and breaking up the chunks of tuna as you go, until the ingredients are well combined.

Add more oil or salt and pepper if necessary, serve on your favorite sandwich bread or toast.

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Links:

Avocado Chicken Salad here on Simply Recipes

Avocado Tuna Salad on The Healthy Maven

Tuna Avocado Wraps from Nom Nom Paleo

Cucumber Avocado Tuna Salad with Cilantro and Lime on Kalyn's Kitchen

Everything you need to know about avocados from WebMD

Tuna Avocado Sandwich

Showing 4 of 44 Comments

  • breisin

    Can this be made a couple of days in advance and refrigerated?

  • Wilma Bosscher

    I used a whole advocado, added 4 hard boiled eggs and cut the tuna in half. and the juice of 1 whole fresh lemon.. It taste so good. I’ve never used an advocado as a mayo replacement before and will never go back!

  • Rebecca

    Does it taste like avocado?

  • Sadie

    I made a panini version and it was excellent. My avocado was small so I used the whole thing and didn’t find it overwhelming. I didn’t make any other changes to the filling, but spread a thin layer of Dijon mustard on the bread and added a few slices of smoked mozzarella before grilling. Delicious!!

  • Kim

    I’ve been doing this for years and I like it so much more than with mayo. This is so much healthier for you. Try it in place of the mayo in egg salad too for a ” Green Eggs” effect. It too is very good.

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