Creamy Avocado Tuna Salad
A quick, nutritious salad featuring creamy avocado and tender tuna, perfect for weeknight dinners or picnic lunches.
Ingredients
Main Ingredients
- 2 cans wild tuna (drained well) Choose skipjack or light tuna for lower mercury options.
- 1/4 small red onion, finely diced Soak in cold water for milder flavor if desired.
- 3 stalks celery, diced
- 3/4 cup cucumber, chopped (English or Persian)
- 2 tablespoons fresh parsley, finely chopped
- 2 avocados, pitted and scooped Mash for a spread-like texture or leave chunky.
- 2 tablespoons fresh lemon juice (about 1 medium lemon)
- 2 1/2 tablespoons avocado oil or extra virgin olive oil Avocado oil keeps flavor neutral, olive oil adds a fruity note.
- to taste Kosher salt
- to taste Freshly ground black pepper
Instructions
Preparation
- Open and drain the two cans of tuna; flake with a fork into a large mixing bowl.
- Add the finely diced red onion, diced celery, chopped cucumber, and chopped parsley to the bowl.
- Scoop the avocado flesh into the bowl. You can mash it first for a spread-like texture or add it in chunks and gently fold to keep some chunkiness.
- Drizzle the lemon juice and oil over the mixture.
- Season with kosher salt and freshly ground black pepper. Start with about 1/2 teaspoon salt and 1/4 teaspoon pepper, then taste.
- Stir everything together until evenly coated and at your desired consistency.
- Taste and adjust lemon, salt, or pepper as needed. Serve immediately.
Notes
For best texture, eat within 24-48 hours. Store in an airtight container. Avocados can brown; press plastic wrap onto the salad surface to reduce browning. Not recommended for freezing with avocados.