This easy avocado tuna salad is light, fresh, and full of flavor! There’s no dressing needed here, just a good drizzle of extra virgin olive oil and fresh lemon juice. Simple yet incredibly flavorful!
Ready in just 10 minutes, and it’s perfect for meal prep. I love serving it in lettuce, on sandwiches, or even scooped onto crackers for a quick snack!
With busy weekdays, I’m always looking for simple, satisfying lunches. Just like my Chicken Salad with Grapes and Mediterranean Lentil Salad, this light avocado tuna salad is a go-to favorite!
It comes together pretty quickly! There’s no cooking involved, and most importantly, no dressing! The key is using high quality tuna, robust extra virgin oil, and fresh lemon juice. Best of all, the creamy ripe avocados add the perfect level of creaminess to this avocado tuna salad.
And if you’ve got a bunch of ripe avocados you need to use, add them to my easy egg salad recipe! Or try my Avocado Corn Salad or Avocado BLT Sandwich!
Why I Love This Recipe
- Prep-ahead friendly! This avocado tuna salad is perfect for mel prep.
- Simple and easy, light and fresh. With only 10 minutes of prep, this no-cook salad is perfect for busy days.
- Amazing flavors! The creamy avocado, crunchy onions, and umami-packed canned tuna pair so well with the olive oil and bright lemon.
Jump to:
Ingredient Notes
You only need a few simple ingredients to make this simple avocado tuna salad. Below, I included a few notes from recipe testing that I hope you find helpful.
- Canned tuna: Use canned tuna packed in water for best results. I’d recommend using white albacore tuna, but any kind you like best works.
- Ripe avocados: You’ll need 2 ripe avocados, diced into cubes.
- Italian parsley: Finely chopped. Adds a nice, fresh-tasting aromatic flavor.
- Red onions: Very thinly sliced. If raw onions are too strong, you can soak them in water for like 10 minutes before serving.
- Extra virgin olive oil: Use a high quality brand with robust flavor and taste.
- Freshly squeezed lemon juice: I used about half of a large lemon for my avocado tuna salad, but you can adjust to taste.
- Salt and pepper to taste.
As always, quantities are listed in the recipe card down below.
How to Make Avocado Tuna Salad
My easy avocado tuna salad recipe comes together in just a few basic steps. Let’s make it!
Step 1: In a large bowl, combine the drained tuna, diced avocados, sliced red onions and chopped parsley.
Step 2: Just a generous drizzle of extra virgin olive oil, freshly squeezed lemon juice, salt and pepper will do!
Step 3: Toss everything until evenly combined. Adjust your seasonings to taste.
Step 4: Serve over lettuce “boats,” using either romaine hearts or bibb lettuce. You can also use the avocado tuna to make sandwiches, salads, or enjoy as is!
Tips for Success
- Choice of canned tuna: I’d recommend using canned tuna packed in water (not oil), preferably solid chunky white albacore tuna for best texture.
- Use ripe avocados. They should have a slight give when you squeeze.
- Use high quality extra virgin olive oil. The olive oil is a central part in the flavor profile of this avocado tuna salad, so the more robust the flavor, the better.
- Use freshly squeezed lemon juice, not bottled. You can really taste the lemon here, so freshly squeezed is best! You can also use limes.
- If prepping ahead, slice and dice the avocado last since it can turn brown when opened.
Meal Prep Tips
Make ahead: Take a container with a lid, and combine the drained tuna, chopped parsley, and onions. Don’t cup the avocado yet, it will turn brown when stored. Store in the fridge for 1-2 days. When ready to serve, add the diced avocados, and season with olive oil, lemon juice, and seasonings.
Storage leftovers in a container and squeeze a thin layer of lemon juice to help preserve the color of the avocados. Place a film of plastic wrap on top, directly touching the salad. Cover and keep refrigerated for up to 2 days.
Serving Ideas
There are so many ways to serve this delicious and fun ways to serve this easy avocado tuna salad!
- Over lettuce “cups.” Romaine hearts, bibb lettuce, or little gem are great options.
- Make a sandwich! Great on sandwich bread, sourdough, bagels, or croissants…along with condiments like tomatoes and lettuce.
- Make a wrap! Use large tortillas or pita bread.
- Make appetizers or light snacks by adding the salad on top of crackers or cucumber slices.
- Make a hearty salad, like my Salmon Cobb Salad or serve on top of our family house salad.
Recipe FAQs
I’d highly recommend using tuna packed in water for this avocado tuna salad so you can control the texture and flavor. I use solid, chunky white albacore tuna for best flavor and texture.
The avocados will be firm with a slight give it when you squeeze it. You don’t want them too firm or too mushy.
Yes! Prep all the ingredients and keep refrigerated for 1-2 days, but wait until serving to dice the avocados so they don’t turn brown.
More Prep Ahead Lunch Salads
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Avocado Tuna Salad
Ingredients
- 9 ounces canned tuna, packed in water - drained, use chunk tuna
- 2 medium ripe avocados - diced
- 3 tablespoons finely sliced red onions - see note
- ⅓ cup Italian parsley, finely chopped
- ½ a large lemon - plus more to taste
- 3 tablespoons extra virgin olive oil - plus more to taste, use good quality, robust olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the drained canned tuna, diced avocados, sliced red onions, and chopped parsley.
- Toss with olive oil, freshly squeezed lemon juice to taste, salt, and pepper. Adjust to taste as needed.
- Serve over lettuce boats, make sandwiches with it, or serve as is. The options are endless!
Notes
- Red onions: If the taste of raw onions is too strong, soak them in water for a few minutes.
- What type of tuna to use: Canned tuna packed in water, preferably chunky white albacore tuna.
- Fully drain the canned tuna before assembling salad to prevent it from getting soggy.
- Prep ahead: In a container with a lid, combine the drained tuna, chopped parsley, and onions. Store in the fridge for 1-2 days. When ready to serve, add the diced avocados, fresh lemon juice, olive oil, and seasonings.
- Storage: Place any leftovers in an airtight container. Apply plastic wrap to the salad as a barrier to avoid browning of the avocados. Then seal the lid and refrigerate it for up to 1 day for freshness.
- Add-ins: Nuts, fresh herbs (dill or basil are great options!), cucumbers, olives,
- Want a creamy salad? Add Greek yogurt or mayonnaise.
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