This Avocado Tuna Salad has a simple and surprising combination of ingredients but it just works! This tuna salad can be served on the side with dinner or as a very satisfying lunch because it comes together quickly and is loaded with protein.
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The avocado gives this tuna salad recipe a healthy and highly satisfying creaminess without needing mayo. The lemon juice and cilantro give it incredible fresh flavor – this may just become your new favorite tuna salad.
P.S. Want to know a little secret? This salad is a close relative to the #1 recipe on my site of all time – that’s where the inspiration came from and it was an instant hit!
Ingredients for Avocado Tuna Salad (print the recipe below):
This Avocado Tuna Salad has such simple ingredients and you may already have everything you need to make it (I love it when that happens!!).
What Kind of Tuna is Best for Tuna Salad?
We used drained Solid White Albacore Tuna in oil for more flavor and it seems to hold its form better, but you can substitute for well-drained tuna in water if you prefer.
Make-Ahead Tip: Once you add salt, the salad should be enjoyed within 3 hours of making, or the cucumbers start to lose their crispness. To prep the salad in advance, combine all of the ingredients except the salt, cover and refrigerate. Season with salt just before serving.
I would pass you a fork if I could so you could experience this amazing tuna salad for yourself. It’s worth discovering and this tuna salad recipe is meant to be shared!
KITCHEN EQUIPMENT (affiliate links):
Boos Cutting Board
OXO Fruit Scoop
Wusthof Classic Ikon 7-Inch Santoku Knife
VIDEO GEAR (if you’re curious!):
CANON 6D Camera
Canon 80D Camera (auto-focus for overhead shots)
Canon EF 24-105 F4 Camera Lens
Canon EF 100mm 2.8L IS Camera Lens
Canon EF 50mm f/1.2 L IS USM Camera Lens
Manfrotto Tripod
Manfrotto Video Head
Rhino Slider with Motion Controller
Rhino Arc Motorized Pan Head for Motion
Camera Mount Wireless Lavalier Mic System
Avocado Tuna Salad Video Tutorial:
Watch Natasha make this Tuna Salad Recipe with Avocado! It is mouthwatering good and so simple – definitely an upgrade on classic tuna salad.
Is your mouth watering yet??
Print Friendly for Avocado Tuna Salad:
Avocado Tuna Salad Recipe
Ingredients
- 15 oz tuna in oil, drained and flaked, (3 small cans)
- 1 English cucumber, sliced
- 2 large or 3 medium avocados, peeled, pitted & sliced
- 1 small/medium red onion, thinly sliced
- 1/4 cup cilantro, (1/2 of a small bunch)
- 2 Tbsp lemon juice, freshly squeezed
- 2 Tbsp extra virgin olive oil
- 1 tsp sea salt, or to taste
- 1/8 tsp black pepper
Instructions
- In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and 1/4 cup cilantro
- Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and 1/8 tsp black pepper (or season to taste). Toss to combine and serve.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
It really is as good as it looks. Avocado and tuna are a winning combination.
So much juiciness and flavour!!! Make this for your next party and your guests will rave about your avocado tuna salad. I hope you love this so much that it becomes a new favorite for you.
Q: What are YOUR favorite tuna recipes?
My new favorite recipe!!! I did substitute canned chicken breast for tuna (can’t stand tuna), no onion (kills my stomach), lime instead of lemon and not oil. Served on lettuce boats. So yummy and husband approved!!!!!
Yum! That sounds great Teena! Thanks for sharing!
Great recipe! Next time I’m gonna try adding some diced jalapeño!
Yum! That sounds like a great addition! Thanks for sharing your review Ashley!
I can’t wait to try this recipe. I love the idea of using avocado in place of mayo. For people worrying about the avocado turning, I squeeze a good amount of lime juice onto the avocado and it keeps it from oxidating.
Thank you for sharing that great tip!! 🙂
Do you have the nutritional info?
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Kim!
Natasha, this recipe is delicious!! thank you for all your hard work on this web site. You are wonderful!!
You’re welcome Dina! Thanks for the great compliment and for sharing your review!
I wanted to try this recipe as soon as I saw it on your blog and finally today was the day. Loved the salad!! So simple, but so delicious!
I’m happy to hear that Dina! Thanks for sharing your awesome review! 🙂
I made this last week for the 1st time and it was delicious. I added garlic powder and smoked paprika. I have made ti 2 more times and will continue to have it weekly as it is quick and taste great!
Yum! Those are great additions Derrick! Thanks for sharing 😀
I made this tonight. I added some garlic powder and it turned out amazing! The whole family ate it all.
What a great addition Elaine! Thank you for sharing 🙂
I made this tonight to take to work for lunch tomorrow. I HAD to try it right after I made it and I was so impressed. I am so excited for lunch tomorrow. This is a new “go to” for me. Thanks so much.
You’re welcome Jason! I’m happy to hear you love the recipe! Thanks for sharing 🙂
Did the avocados turn by lunch the next day by making it ahead? I wanted to make ahead but was concerned about the avocados turning.
I’m sorry if someone asked already but once made, how long does it last?
Hi Keistjn, Once you add salt, you should enjoy it within 3 hours since the salt will soften the cucumbers. If you want to make it a day ahead, I would add everything except the salt, cover and refrigerate, then toss with salt just before serving. 🙂
In our humble opinion where tuna is the main event in salads you should try belly tuna. The meat is creamier and highly prized in Europe. Known as ventresca, the best comes from the bonito which has high omega 3 & good oil content. The yellow fin also yields a lovely ventresca cut at a lower cost per tin. Spain and Portugal lead the way in high end tinned fish. We stock as much as we can but there is always room for more of these little tin gods. https://www.thefishsociety.co.uk/shop-by-fish-type/little-tinned-gods/Ortiz-ventresca-tuna-110g.html
Thanks for the tip! It would be great to know where one could buy that in the US! 🙂
Hello, a leading brand selling this type of tuna is ‘Ortiz’. You will have some luck typing ‘ortiz tinned tuna’ into amazon. I see there are a few listings in USD and I assume for sale in the US. If anyone ever wanted a larger amount e.g. 1 or 2 cases we would send them from us in London to the US. You can contact us through www.thefishsociety.co.uk. But I’d recommend trying amazon for a few tasters first! 🙂
Thanks for sharing!
What a mouth watering recipe…… I fell in love with it and prepared it the next day and wow it was really what I expected. Thanks for the great saving recipe as you don’t have to shop like we do with other dishes. A big thumbs up
You’re welcome! Thank you for sharing your wonderful review! 🙂
Can I make this overnight and then eat if for lunch the next day?
Kim, yes you can do that just add salt right before serving or cucumbers will get soft 😬.
I made this two nights ago and ate it yesterday at work. I had so much I shared some with my coworkers and they loved it too. I gave them the recipe.
That’s wonderful Kim! Thanks for sharing 😀
Do you know the nutritional facts on this recipe? Thanks
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Laurie!
Wow, party-in-your-mouth good! I did change it up a bit and omitted the cilantro, added garlic instead of onion, and replaced the tuna with canned chicken. I ate it piled on top of crackers. Meal on its own. Delicious. Thanks for the fantastic idea, Natasha!
You’re welcome Tatiyana! Thanks for sharing your awesome review!
Hwat / how many containers in the 21 day FIx for this recipe?
Hi Mercedes, I am not familiar with that program – maybe someone else has some insight into that??…
Simply delicious! I’m always on the lookout for recipes that are high in healthy fats with some protein in it. On top of that, it’s simple and fast to make. This will be a go to recipe for many times to come. Thanks!
What a great review Rich! I’m happy you love the recipe! Thank you for sharing your wonderful review!
It is so very great!!! Tuna, cucumber and avocado – it’s a win win combination. My husband loved it (though he is not a fan of salads with fish). I left out the parsley, but the taste was still delicious !
I’m happy to hear you enjoy the recipe Oksana! Thanks for sharing 🙂
Delicious! Added some pineapple and served on top of quinoa and kale salad. Sprinkled chia seeds on top. Yum! Thanks for this great recipe.
You’re welcome Judy! Those sounds like delicious additions! Thanks for sharing 😀
I made this for dinner last night. Super simple and really, really flavorful! Next time I make it I might try throwing in a few hard boiled egg slices (Husband’s suggestion). Thank you for the recipe!
You’re welcome Carol! I’m happy to hear you both enjoy the recipe! Can’t go wrong when adding eggs! 😀