Avocado Tuna Salad

If you’re tired of eating last night’s leftovers for lunch (which is what I do about 90 percent of the time), try this quick, healthy, and satisfying avocado tuna salad. This recipe swaps a traditional mayo base with avocados for a healthier and more nutrient-rich meal. It’s also packed with crisp fresh veggies like red onion, cucumber, celery, jalapeños for texture (which are totally optional) and topped with lemon juice for a light citrus taste.

Here’s why I love this recipe:  

• It’s nutrient-dense: Packed with protein from tuna and healthy fats from avocado, this salad provides a balanced meal option, especially when served with some crackers or in a sandwich or wrap.
• The fastest meal ever: Ready in only 10 minutes, this recipe is the perfect choice for a quick lunch or snack.

Ingredient Notes

This is an overview of the ingredients I used and why. For the full recipe, please scroll down to the bottom of the post.

• Avocados: Add richness and creaminess. They’re a great alternative to using mayo. If you want a more creamy consistency, you can use a potato masher or fork to mash and blend them.
• Tuna: I used wild-caught albacore tuna packed in water. You can also use drained solid white albacore tuna in oil if you prefer.
• Jalapeños: These are optional. I like to add them for some additional crunch and a little spicy kick, but you can leave them out completely if you prefer.
• Celery and cucumbers: When diced into bite-sized pieces, these veggies add a little crunch to the salad as well as some freshness.
• Red onion: Adds a bright color and crisp texture with a touch of pepperiness.
• Cilantro: Gives the dish some freshness and brightness.
• Lemon juice: Fresh squeezed lemon juice gives this salad a bit of acidity that’s needed to balance out the creaminess of the avocado. For a more citrusy and tangy flavor, you can use lime. 
• Olive oil: Helps meld all the flavors of the salad together.

How to Make Avocado Tuna Salad

Mix all the ingredients together gently in a large bowl.

Taste and season with more salt and black pepper as necessary, then serve.

Variations

The fun part about simple recipes like this avocado tuna salad is that you can customize it any way you want with extra ingredients or spices. Here are a few ingredient variations you may want to add:

• Chopped hard-boiled eggs
• Tomatoes
• Dijon mustard
• Plain Greek yogurt for the “mayo look” 
• Chopped pickles for some extra tanginess
• A touch of chili powder, chipotle powder, or smoked paprika for a smoky flavor

Serving Suggestions

This recipe is a great base for all different kinds of meals. Here are a few ways I love to serve it:

• On a bed of greens with some croutons for a big salad
• Between two slices of bolillo bread or a croissant for a quick sandwich, or serve open-faced like molletes. 
• On a tostada shell topped with a few dashes of hot sauce
• Eaten with homemade tortilla chips, baked tortilla chips, or air fryer tortilla chips

Frequently Asked Questions

Storage

To store, transfer the salad to an airtight container and refrigerate for up to 4 days. 

To keep the avocado bright green and fresh, I recommend spritzing a little more lemon juice on top and then covering it with plastic wrap so that the plastic wrap touches the salad and the sides of the storage container. This will create a “seal” and help prevent any oxygen from getting in and turning the avocado brown.

More Easy Recipes

• Avocado Salad
• Avocado Egg Salad
• Ensalada de Pollo

If you tried this Avocado Tuna Salad or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it.

This post was originally published in January 2018 and was updated in March 2022 and January 2025 with new photos and more helpful tips.

Photography by Ashley McLaughlin.