This post may contain affiliate links.
Tuna Salad gets a fresh, creamy upgrade here with ripe avocado, crunchy celery and carrot, and tangy pickled onion folded into flaky tuna for the easiest no cook lunch. I throw this together on *hectic weekdays* when the girls need something quick and I want protein that actually keeps me full, and it comes together in ten minutes flat. It is just as fuss free as our egg salad.
Mashing in half of the avocado makes the dressing extra creamy while leaving the rest in chunks for the perfect bite.
Tuna Salad Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 10 minutes
- 🍽️ Serving: 2 servings
- ⚡ Calories: 514kcal
- 🌶️ Flavor Profile: Creamy, fresh, and tangy with crunchy veggies and rich avocado
- ✋ Difficulty: Easy, a quick no cook lunch like our five bean salad
Quick Answer
Drain the tuna and add it to a bowl with chopped celery, carrot, pickled red onion, diced avocado, and parsley. Stir in mayonnaise, yellow mustard, and a pinch of salt until everything is evenly coated. Serve right away on bread, crackers, or greens, or chill it briefly first.
Jump to:
Why This Recipe Works
Click to see the technique science
- Avocado makes it extra creamy. Ripe avocado adds richness and healthy fats, so you can use less mayo while still getting that luscious, creamy texture.
- It comes together in ten minutes. There is no cooking at all. Just chop, mix, and serve, which makes it perfect for busy lunches and meal prep.
- Crunchy veggies add freshness. Celery and carrot bring a satisfying crunch and color, balancing the soft tuna and avocado beautifully.
- Pickled onion adds a tangy pop. A spoonful of pickled red onion cuts through the richness and brightens every bite without any extra effort.
- It is high protein and filling. Tuna and avocado make this a satisfying, protein packed lunch that keeps you full for hours.
- Totally customizable. Swap the mayo, add herbs, or pile it on whatever you like. This salad is endlessly adaptable to your taste.
Why You’ll Love This Recipe
- It is ready in ten minutes with no cooking required.
- Creamy avocado means you get richness with less mayonnaise.
- It is a high protein lunch that actually keeps you full, just like our egg salad.
- It has earned a permanent spot in our rotation, right up there with our tuna salad sandwich.
- It earns a spot in the rotation right next to our homemade mayonnaise.
- It has earned a permanent spot in our rotation, right up there with our blt pasta salad recipe.
Key Ingredients
Just a handful of fresh ingredients make this creamy salad. Here is what each one does.
- Canned tuna: the flaky, protein packed base. Drain it well so the salad is not watery.
- Ripe avocado: adds creaminess and healthy fats, letting you cut back on mayo.
- Celery and carrot: bring fresh crunch, color, and a little natural sweetness.
- Pickled red onion: a tangy, bright pop that balances the rich avocado and tuna.
- Mayonnaise and mustard: the creamy, tangy dressing that ties it all together, much like the dressing on our goat cheese salad.
See recipe card for exact quantities.
Variations and Substitutions
Make this tuna salad your own with a few easy swaps.
- Use Greek yogurt or mashed avocado in place of some or all of the mayonnaise for a lighter version.
- Add a squeeze of lemon, fresh dill, or chopped chives for an herby, bright twist.
- Stir in diced pickles, capers, or a dash of hot sauce for extra tang and kick.
- Fold in chopped hard boiled egg or sweet corn to bulk it up.
- Love an easy seafood meal? Try our baked mahi mahi next.
- Craving a different flavor next time? Our tuna pasta salad delivers the same easy comfort with its own twist.
- In the mood for something different? Our Fried Shrimp scratches a similar itch.
- Craving a different flavor next time? Our grilled potato salad delivers the same easy comfort with its own twist.
How to Make Tuna Salad
- Add the drained tuna, chopped celery, carrot, pickled red onion, diced avocado, and parsley to a large bowl.
- Add the mayonnaise, yellow mustard, and a pinch of salt to the bowl.
- Stir everything together gently, mashing some of the avocado as you go for a creamier texture.
- Mix until evenly combined and creamy. Serve immediately or refrigerate briefly before serving.
Recipe Tips & Tricks
- Drain the tuna very well. Pressing out the excess liquid keeps the salad from turning watery.
- Use a ripe avocado. It should give slightly when pressed so it mashes into the dressing easily.
- Mash half, leave half. Mashing part of the avocado makes it creamy while the rest adds nice chunks.
- Add a squeeze of lemon to keep the avocado bright green and add a fresh, tangy lift.
- Make the pickled onion ahead, or use store bought to keep this a true ten minute lunch like our stuffed celery sticks.
- Best eaten fresh, since avocado softens over time, but it keeps for a day in the fridge with plastic pressed onto the surface.
- Make it a spread. When you are feeding a crowd, round out the table with our chopped salad.
- Make it a full spread. Our caprese panzanella rounds out the table.
- Make it a spread. When you are feeding a crowd, round out the table with our scrambled egg avocado toast.
Serving Ideas and Suggestions
This tuna salad is endlessly versatile. Pile it onto toasted bread for a classic sandwich, scoop it into lettuce cups for a low carb lunch, or spread it on buttery crackers for an easy snack or appetizer.
Tuna Salad FAQs
Yes. This Tuna Salad is packed with lean protein from the tuna and heart healthy fats from the avocado, which lets you use less mayonnaise. It is naturally low in carbs and full of fresh vegetables.
Because of the fresh avocado, this is best enjoyed the same day. It will keep for about one day in an airtight container. Press plastic wrap directly onto the surface to slow the avocado from browning.
Absolutely. Use mashed avocado, Greek yogurt, or a drizzle of olive oil in place of the mayo. The avocado already adds plenty of creaminess, so it works beautifully mayo free.
Canned tuna in water or olive oil both work well. Chunk light is budget friendly and mild, while albacore is firmer and meatier. Just be sure to drain it thoroughly before mixing.
Serve it on bread or crackers, in lettuce wraps, over greens, or stuffed into a tomato or avocado half. It also makes a great high protein snack straight from the bowl.
You can prep all the components ahead, but for the best color and texture, add the avocado and mix just before eating since avocado softens and browns over time.
Still filling out the menu? Readers love pairing this one with our vintage christmas jello salad and our Whipped Feta Dip.
Easy Avocado Tuna Salad
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?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Greaet recipe, me and my family really enjoyed it.