Best Ever Tuna Salad with Avocado

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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 salad recipe, ready in about 15 minutes, pairs canned tuna in water, avocado, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.