Here’s a light, creamy, and protein-packed Avocado Tuna Salad recipe — no mayo needed! It’s quick to make, loaded with healthy fats, and perfect as a sandwich filling, salad topper, or on its own.
🥑🐟 Avocado Tuna Salad
✅ Ingredients (Serves 2–3)
- 1 ripe avocado
- 1 can (5 oz / 140g) tuna (in water or oil, drained)
- 1–2 tbsp red onion, finely chopped
- 1–2 tbsp celery or cucumber, finely chopped (adds crunch)
- 1 tbsp lemon or lime juice
- Salt & pepper, to taste
- Optional add-ins:
- Cherry tomatoes, halved
- Chopped parsley or cilantro
- Dash of hot sauce
- Garlic powder or paprika
🥣 Instructions
- In a bowl, mash the avocado with the lemon or lime juice until creamy (leave some chunks if you like texture).
- Add in the drained tuna, onion, celery, and any optional add-ins.
- Mix well, season with salt and pepper to taste.
- Serve immediately or chill for 10–15 minutes to let the flavors meld.
🥪 How to Serve
- On toast or whole grain bread
- In lettuce wraps or tortilla wraps
- Over a bed of greens
- Stuffed into avocados, tomatoes, or bell peppers
- With crackers or cucumber slices for dipping
📝 Tips
- Best enjoyed fresh (avocado can brown if stored too long).
- Add a spoon of Greek yogurt for extra creaminess, or a dash of Dijon mustard for tang.
- For a low-carb meal, serve in lettuce cups or eat with a fork!