Avocado Tuna Salad

5 from 1 vote

Try this quick and easy avocado tuna salad! Made with just a few simple ingredients, and no dressing needed. Just some good olive oil, freshly squeezed lemon, and seasonings. Perfect for a quick lunch or a snack!

Prep Time10

Cook Time0

Total Time10

Course: Lunch, Salad

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 422kcal

Author: Tania

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.

Variations

Add-ins: Nuts, fresh herbs (dill or basil are great options!), cucumbers, olives,
Want a creamy salad? Add Greek yogurt or mayonnaise.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition