Go Back
Delicious avocado tuna salad served with fresh ingredients and vibrant colors.

Avocado Tuna Salad

A nutritious and flavorful salad combining creamy avocados with flaky tuna and crunchy vegetables, perfect for a light meal or picnic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 2 tablespoons Dijon mustard Can be substituted with yellow mustard.
  • 2 tablespoons olive oil Avocado oil works as a substitute.
  • 2 tablespoons lemon juice Fresh lime juice can also be used.
  • 1 tablespoon Italian seasoning Use fresh herbs if available.
  • 1 teaspoon sugar Honey can be used for a natural sweetener.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/2 teaspoon pepper Red pepper flakes can give it a nice kick.
  • 1/4 cup mayonnaise Greek yogurt can be used as a lighter option.
For the Salad
  • 15 ounces canned tuna Feel free to use fresh tuna.
  • 1 English cucumber English cucumber Regular cucumber can be used too.
  • 1 small red onion Scallions or shallots can be used.
  • 1 stalk celery Bell peppers can work as an alternative.
  • 1/2 cup sun-dried tomatoes Fresh tomatoes can be used, but reduce moisture.
  • 2 large avocados Ensure they are perfectly ripe.

Method
 

Preparation
  1. In a small bowl, whisk all the dressing ingredients together. If too thick, add a tablespoon of water.
  2. In a large bowl, add all the salad ingredients and drizzle the dressing over.
  3. Toss well to combine and serve as sandwiches or as a salad.
Tips
  1. Add the avocado just before serving to keep it creamy.
  2. You can prep everything but the avocado a day ahead.
  3. Store leftovers in an airtight container for up to 2 days.

Notes

Avoid using unripe avocados and overmixing the ingredients. Season well to elevate the dish.