Creamy Avocado Tuna Salad

This creamy avocado tuna salad is one of my favorite light, fresh, and protein-packed meals. Instead of using mayo, I mash ripe avocado into the tuna for a rich, creamy texture that’s full of heart-healthy fats and zesty flavor. It’s quick, satisfying, and perfect for lunch, wraps, or lettuce cups.

Why You’ll Love This Recipe

I love how easy and nutritious this recipe is. With no mayo and no cooking required, it’s an ideal option when I want something fast and healthy. The avocado makes it creamy, the lemon juice keeps it bright, and the crunchy veggies bring it all together. Plus, it’s naturally low-carb and gluten-free, which makes it a great choice for all kinds of diets.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Canned tuna (drained)
• Ripe avocado
• Red onion (finely chopped)
• Celery (diced)
• Lemon juice
• Salt
• Black pepper
• Optional: garlic powder, fresh dill, or a pinch of chili flakes

Directions

1. I scoop the avocado into a medium bowl and mash it with a fork until mostly smooth.

2. I add the drained tuna and mix it with the avocado until well combined.

3. I stir in the red onion, celery, lemon juice, salt, and pepper.

4. I taste and adjust the seasoning as needed, sometimes adding garlic powder or chili flakes for an extra kick.

5. I serve it right away in a sandwich, lettuce wrap, or over greens—or I chill it for later.

Servings and timing

This recipe makes about 2 servings, and it comes together in just 10 minutes. It’s ideal for busy weekdays or when I want a healthy meal without a lot of effort.

Variations

• I mix in chopped pickles or capers for a briny pop.

• Sometimes I add diced tomato or cucumber for a fresh twist.

• I serve it on toast, in wraps, or stuffed into avocado halves for a fun presentation.

• I use canned salmon instead of tuna when I want to switch it up.

storage/reheating

Since avocado browns over time, I store leftovers in an airtight container with a piece of plastic wrap pressed directly against the surface. It lasts in the fridge for about 1 day. I don’t reheat this—it’s best enjoyed cold or at room temperature.

FAQs

Can I make this ahead of time?

I make it the same day I plan to eat it. For prepping ahead, I chop the veggies and drain the tuna, then mash everything together just before serving.

What type of tuna works best?

I use solid white albacore in water for a firmer texture, but chunk light tuna works too—it’s all about personal preference.

How do I keep the avocado from browning?

I add lemon juice and press plastic wrap directly on the surface before sealing the container. That helps a lot.

Is this good for weight loss or low-carb diets?

Yes, it’s high in protein and healthy fats, low in carbs, and really filling. I eat it in lettuce wraps for a low-carb meal.

Can I add hard-boiled eggs?

Definitely. I chop one or two and mix them in for extra protein and texture—it makes it even more satisfying.

Conclusion

This avocado tuna salad is one of those recipes I always turn to when I want something quick, creamy, and good for me. It’s simple, flavorful, and totally customizable, whether I’m eating it straight from the bowl or packed into a wrap. It never lets me down.

Creamy Avocado Tuna Salad

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• Author: Mary
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 servings
• Category: Lunch, Salad
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

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Description

This Creamy Avocado Tuna Salad is a healthy, no-mayo alternative to traditional tuna salad. Made with ripe avocado, crunchy veggies, and zesty lemon juice, it’s protein-packed, low-carb, and perfect for sandwiches, lettuce wraps, or a quick snack. Light, fresh, and full of flavor, it’s your new go-to lunch in under 10 minutes.

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Ingredients

• 1 can tuna, drained (solid white albacore or chunk light)
• 1 ripe avocado
• 2 tablespoons red onion, finely chopped
• 1 celery stalk, diced
• 1 tablespoon lemon juice
• Salt, to taste
• Black pepper, to taste
• Optional: garlic powder, fresh dill, pinch of chili flakes

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Instructions

1. In a medium bowl, mash the avocado with a fork until mostly smooth.

2. Add the drained tuna and mix until well combined.

3. Stir in red onion, celery, lemon juice, salt, and pepper.

4. Taste and adjust seasoning. Add garlic powder or chili flakes if desired.

5. Serve immediately in a sandwich, wrap, lettuce cups, or over salad greens.

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Notes

• Mix in chopped pickles or capers for extra tang.

• Add diced tomato or cucumber for freshness.

• Swap tuna with canned salmon for variety.

• Serve in avocado halves for a fun, low-carb option.

• Best enjoyed fresh; leftovers keep for 1 day in an airtight container with plastic wrap pressed against the surface.