Avocado-Tuna Salad with Cilantro and Lime
A refreshing omega-3-rich salad with heart-healthy avocado and tart lime. This mexican-inspired whole30 ready in about 10 minutes pairs canned albacore tuna, avocado, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 5 oz canned albacore tuna
- 1/2 medium avocado
- 1/4 cup diced red bell pepper
- 1/4 cup finely minced red onion
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1 tsp extra-virgin olive oil
- pinch sea salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Flake 5 oz canned albacore tuna into a medium bowl. Dice 1/2 medium avocado and gently fold into the tuna with 1/4 cup finely minced red onion and 1/4 cup diced red bell pepper.
- Step 2: Whisk 1 tbsp lime juice, 1 tsp extra-virgin olive oil, and a pinch of sea salt in a small bowl until emulsified. Pour over tuna mixture and toss gently until evenly coated.
- Step 3: Stir in 2 tbsp chopped fresh cilantro and serve immediately over 2 cups mixed greens for a complete meal.
Frequently asked questions
How long does Avocado-Tuna Salad with Cilantro and Lime take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado-Tuna Salad with Cilantro and Lime?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Avocado-Tuna Salad with Cilantro and Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado-Tuna Salad with Cilantro and Lime for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado-Tuna Salad with Cilantro and Lime whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
