Simple Avocado Tuna Salad

This protein-packed avocado tuna salad makes a perfect quick lunch or light dinner with zero cooking required. The creamy avocados blend beautifully with flaky tuna while zingy lime and spices wake up your taste buds.

I first created this recipe during a summer heatwave when I couldn't bear turning on the stove. My family was immediately hooked by how satisfying yet refreshing it felt. Now it's our go-to lunch when we want something substantial but quick.

Ingredients

• Canned tuna packed in water: The clean protein base that keeps well in your pantry. Select solid white albacore for firmer texture or chunk light for a more budget-friendly option.
• Ripe Hass avocados: They provide the creamy richness that replaces mayonnaise. Choose ones that yield slightly to gentle pressure.
• Red onions: These add a pleasant bite and beautiful color contrast. The finer you mince them the more evenly their flavor distributes.
• Celery: Brings essential crunch and freshness. Look for crisp stalks with bright color.
• Fresh cilantro: Adds bright herbal notes that complement the lime perfectly. Use the leaves and tender stems for maximum flavor.
• Lime juice: Provides acidity that balances the richness and preserves the avocado. Fresh squeezed makes a noticeable difference.
• Kosher salt: Enhances all the flavors. Its coarser texture gives better control when seasoning.
• Cumin: Adds an earthy depth that takes this from basic to spectacular. Toast it briefly for even more aroma.

Step-by-Step Instructions

Prep the ingredients:

Drain the tuna thoroughly using a fine mesh strainer to remove excess water. This prevents a soupy salad. Cube the avocados into approximately half-inch pieces while the tuna drains. Mince the red onions very finely so they distribute evenly throughout the salad. Dice the celery into small pieces about a quarter inch in size for consistent texture in every bite. Chop the cilantro including some of the tender stems where much of the flavor resides.

Combine everything:

Add all ingredients to a medium bowl with enough room to mix comfortably. The order doesn't matter much but I typically add the tuna first followed by the vegetables and seasonings. Use a fork rather than a spoon to mix everything together. This allows you to break the tuna into smaller flakes while gently mashing some of the avocado pieces. Leave some avocado chunks intact for textural contrast. Mix until everything is evenly distributed but still maintains some texture about 30 seconds to one minute of gentle folding.

Taste and adjust:

Sample the mixture and adjust seasoning if needed. This is your opportunity to customize to your palate. Add more lime juice if you prefer a brighter flavor or a pinch more salt if it tastes flat. For more kick consider adding a dash of hot sauce or some freshly ground black pepper.

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The Hass avocados truly make this dish special. I discovered their superiority over Florida avocados after making this recipe for a beach picnic last summer. The creamier texture and richer flavor provided the perfect counterbalance to the tuna. My daughter who normally avoids seafood couldn't stop eating it and now requests this salad in her lunch box weekly.

Serving Suggestions

This versatile salad works beautifully in multiple presentations. Spread it on toasted whole grain bread for a satisfying sandwich or stuff it into a pita pocket with some lettuce for a handheld meal. For a lower carb option serve it atop a bed of mixed greens or scooped into lettuce cups. It also makes an excellent dip paired with sturdy crackers cucumber slices or tortilla chips for casual entertaining.

Storage Tips

The natural enemy of this salad is oxidation which turns the avocados brown. To maximize freshness store any leftovers in an airtight container with minimal headspace. Before sealing drizzle additional lime juice across the top surface and press plastic wrap directly onto the salad eliminating air contact. Even with these precautions aim to consume leftovers within 24 hours for best quality. This recipe isn't ideal for freezing as both the avocado and celery would suffer textural changes.

Ingredient Swaps

If cilantro isn't your preference fresh flat-leaf parsley makes an excellent substitute. For those avoiding onions substitute finely diced red bell pepper for color and crunch without the sharpness. The tuna can be replaced with canned salmon or even chickpeas for a vegetarian version. If avocados aren't quite ripe add a tablespoon of olive oil to maintain creaminess. You can also customize the spice profile replacing cumin with smoked paprika or adding a pinch of dried dill for a different flavor direction.

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Frequently Asked Questions

→ Can I use Florida avocados instead of Hass?

Hass avocados are creamier and provide better flavor for this salad, but Florida avocados can work if that's what you have.

→ How do I keep the avocado from browning?

Add a layer of lime juice on top of the salad before storing it to help prevent the avocado from oxidizing.

→ What can I serve with this salad?

You can serve it with bread, crackers, chips, or even as a filling for wraps or lettuce cups for a low-carb option.

→ Is this salad suitable for meal prep?

Yes! Prepare it ahead of time and store it in an airtight container with extra lime juice to maintain freshness.

→ Can I substitute cilantro with other herbs?

If you’re not a fan of cilantro, you can try parsley or fresh dill for a different flavor profile.