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This Tuna Salad Recipe only takes about 10 minutes to make with simple ingredients you probably already have in your kitchen. No cooking needed!
If you’re looking for something quick, healthy, and super tasty, this Tuna Salad recipe is going to be your new favorite!
This isn’t your regular classic tuna salad recipe.
This one has a creamy avocado mixed in, which gives it that smooth texture without needing a lot of mayo.
You still get that tasty tuna flavor, but with healthy fats and a pop of fresh veggies.
It’s also a great meal prep idea for easy lunches during the week.
This recipe is also great for the summer months when you want something cool and fresh that doesn’t take a lot of time.
You’ll love the mix of crunchy veggies, creamy avocado, and the tangy flavor from the mustard and pickled red onion.
So grab your mixing bowl—let’s make the best tuna salad recipe ever!
Some of our other favorite lunch recipes we have on our site include: Thai Beef Bowl Recipe with Coconut Rice, The BEST Turkey Burger Recipe, and Better Than Takeout Chicken Fried Rice.
WHY THIS RECIPE WORKS:
- Healthy and Filling: Avocado adds creaminess and healthy fats, while tuna brings high-quality protein, making it a filling option for lunch or dinner.
- Quick and Easy: This is the definition of an easy recipe. Just chop, mix, and you’re done in 10 minutes!
- Customizable and Delicious: You can add your own favorites like hard-boiled eggs, fresh herbs, or even a little hot sauce for extra flavor.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Can of tuna
- Celery stalk
- Small carrot
- Pickled red onion
- Ripe avocado
- Parsley
- Mayonnaise
- Mustard
- Salt
HOW TO MAKE TUNA SALAD RECIPE:
- Mix all the ingredients in a bowl: tuna, chopped celery, carrot, pickled red onion, avocado, and parsley.
- Add the mayonnaise, mustard, and a pinch of salt.
- Stir well until everything is evenly combined.
- Serve immediately or refrigerate before serving.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF TUNA IS THE BST TO USE?
You can use chunk light tuna or albacore tuna.
Tuna packed in water is a little lighter, while oil-packed tuna gives a richer flavor.
It all depends on your personal preference.
My family doesn’t really like the kind in oil, but I’ve got friends who do.
Try out some different kinds and see what you think!
DO I HAVE TO ADD THE AVOCADO?
No, but it makes the salad super creamy and adds those good-for-you healthy fats.
It’s worth it! Why not try something a little different just this once?
ANY ADDITIONS?
I can think of all kinds of ways you might jazz things up. Try a few!
- Chopped hard-boiled eggs
- A splash of lemon juice or lime juice
- Green onions for extra bite
- A dash of black pepper
- Dill pickles or sweet pickles for crunch
- A sprinkle of fresh dill
- A bit of sweet pickle relish
- A drizzle of olive oil
- A scoop of the salad inside iceberg lettuce or lettuce leaves
ANY SUBSTITUTIONS?
Yeppers! If you simply want a change or you have dietary needs, I’ve got you covered.
- Plain Greek yogurt instead of mayonnaise for a lighter version
- Fresh red onion in place of pickled red onion
- Dijon mustard instead of yellow mustard for a bolder flavor
- Chopped bell peppers instead of carrots
- Try chicken salad ingredients like shredded chicken instead of tuna
HOW TO STORE:
ROOM TEMPERATURE: Don’t leave this salad out for more than 1–2 hours.
The avocado and mayo can spoil quickly.
REFRIGERATOR: Store in an airtight container in the fridge for up to 2 days.
Stir before serving if the avocado browns a bit.
FREEZER: This salad doesn’t freeze well.
The texture changes and the avocado may get mushy.
DANA’S TIPS AND TRICKS:
- Mash the avocado well if you like a smooth salad, or leave it chunky for more texture.
- Add a little lemon juice to keep the avocado from browning and to boost flavor.
- Want a little crunch? Toss in sunflower seeds or chopped nuts.
- Use a medium bowl or large bowl to give yourself plenty of mixing space.
- Make it a tuna melt by adding cheese and grilling it on bread.
- Add a few drops of fish sauce or soy sauce for a savory taste twist.
This Avocado Tuna Salad is a real winner—simple, fast, and super tasty.
With the creamy avocado, crunchy veggies, and delicious tuna, it might just become your favorite tuna salad recipe yet.
Give it a try and let me know how you like to serve yours in the comments below!
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Easy Avocado Tuna Salad Recipe
Ingredients
- 10 ounce can tuna
- 1 celery stalk chopped
- 1 small carrot chopped
- 2 tablespoons pickled red onion
- 1 ripe avocado small diced
- 2 tablespoons fresh parsley chopped
- ⅓ cup mayonnaise
- 1 tablespoon yellow mustard
- Salt to taste
Instructions
- Mix all the ingredients in a bowl: tuna, celery, carrot, onion, avocado, and parsley.10 ounce can tuna, 1 celery stalk, 1 small carrot, 2 tablespoons pickled red onion, 1 ripe avocado, 2 tablespoons fresh parsley
- Add the mayonnaise, mustard, and a pinch of salt.⅓ cup mayonnaise, 1 tablespoon yellow mustard, Salt to taste
- Stir well until everything is evenly combined.
- Serve immediately or refrigerate before serving.
Notes
- Mash the avocado well if you like a smooth salad, or leave it chunky for more texture.
- Add a little lemon juice to keep the avocado from browning and to boost flavor.
- Want a little crunch? Toss in sunflower seeds or chopped nuts.
- Use a medium bowl or large bowl to give yourself plenty of mixing space.
- Make it a tuna melt by adding cheese and grilling it on bread.
- Add a few drops of fish sauce or soy sauce for a savory taste twist.
Nutrition
Love This Recipe?
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Greaet recipe, me and my family really enjoyed it.