Best Ever Tuna Salad with Avocado
A refreshing tuna salad where creamy avocado replaces traditional mayo, creating a dish that's the most satisfying lunch option for busy days. This american-inspired salads ready in about 15 minutes pairs (5 oz each) canned tuna in water, avocado, finely diced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 2 cans (5 oz each) canned tuna in water
- 1 avocado
- 1/4 cup finely diced red onion
- 2 stalks finely diced celery stalks
- 1 lemon
- 2 tbsp finely chopped fresh dill
- 2 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 6 cups butter lettuce
Instructions
- Step 1: Drain 2 cans (5 oz each) canned tuna in water thoroughly, then flake with a fork into a medium bowl. Cut 1 avocado in half, remove pit and peel, then mash the flesh with a fork until smooth.
- Step 2: Add 1/4 cup finely diced red onion, 2 finely diced celery stalks, 2 tbsp finely chopped fresh dill, 2 tbsp extra-virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper to the mashed avocado. Stir until combined, then fold in the flaked tuna until evenly distributed.
- Step 3: Juice 1 lemon to get 2 tbsp juice, then add to the tuna mixture along with the zest of 1/2 lemon. Mix gently until all ingredients are coated and the salad has a creamy texture without being runny.
- Step 4: Divide 6 cups butter lettuce among plates. Top with 1.5 cups tuna salad per serving. For best results, serve immediately to prevent the avocado from browning.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best Ever Tuna Salad with Avocado take to make?
Total time is about 15 minutes (15 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 Best Ever Tuna Salad with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado from drying out.
Can I substitute ingredients in Best Ever Tuna Salad with Avocado?
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 Best Ever Tuna Salad with Avocado for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Best Ever Tuna Salad with Avocado?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many salads recipes and this is hands down the best.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
