Okay, So Here’s Why I Keep Making This Avocado Tuna Salad
I’ve lost count of how many times I’ve whipped this up, honestly. You know those days when there’s barely anything in your fridge except a couple of sad limes, maybe one avocado, and a can of tuna that’s been hiding at the back for who-knows-how-long? That’s exactly how this recipe was born for me. There was a time when I tried making it for lunch and, true story, the cat jumped onto the counter trying to claim the tuna. Not very hygienic, but let’s just say it adds a little character to the memory (don’t worry, I started over with a new can—nobody needs a side of cat fur in their salad).
But what I love, and I really do mean love, about this salad is that it’s not just your typical tuna with mayo situation. It’s got way more zing and a fresh twist thanks to the avocado. Plus, it takes about 10 min, depending how distracted you get by texts or, you know, arguing about which playlist is best for salad making. And, random side note, if you eat it in the garden during spring, you might start thinking you actually have your life together.
Why You’ll Probably Get Hooked On This (I Did!)
I make this when I have zero time or interest in turning on the oven, but still want to eat something I feel kinda good about (or, you know, when I tell myself I need "healthy fats" because I read that somewhere online). My family goes wild for this—my sister literally asks for it every time she comes over for lunch, even though she acts like she made it up. And when I’m in a rush, I like how you can mash and mix everything in the same bowl so cleanup’s a breeze. Fair warning: tuna smell does linger a bit, but honestly, open a window and move on with your day!
The Stuff You’ll Need (Substitutions and Small Scandals)
- 1 large ripe avocado (Or two small ones—if they’re rock-hard, I’ve microwaved 'em for like 10 seconds. Not proud, but it works.)
- 1 can tuna in water or oil, drained (I always grab whatever’s cheapest; my gran, though, swore by the fancy Italian stuff. Up to you.)
- ¼ red onion, finely chopped (sometimes I use spring onions instead, especially if all the red onions are sprouting in the cupboard)
- Heaping handful of cherry tomatoes, halved (or just chop up a regular tomato—it all ends up mixed together anyway)
- Juice of 1 lime (when I’m out, I grudgingly use lemon, but lime is zippier)
- Small bunch of cilantro, chopped (totally optional; my friend Anna says it tastes like soap, so skip it if you feel the same)
- Salt and pepper, to taste (I always underestimate the salt, then end up adding more)
- Optional: Pinch of chili flakes if you like a little kick. Sometimes I forget, sometimes I go overboard. Roll the dice!
Let’s Throw It All Together (You Can’t Mess This Up...Right?)
- Start by scooping your avocado into a medium bowl. Mash it up with a fork—super smooth or chunky, you do you. This is where I usually sneak a taste, supposedly to "check ripeness." (Honestly, I just love avocado plain.)
- Dump in the drained tuna. Use the fork to break it up a bit—don’t stress if some pieces are bigger than others. It’s rustic, that’s what I tell myself.
- Add the chopped onion, tomatoes, cilantro (if you’re on team cilantro), lime juice, and a generous pinch of salt and pepper. I always aim for “just right” on the first try, but almost always adjust once I’ve mixed it.
- Stir it all together until it’s nicely combined. Don’t panic if it looks a bit weird at this stage—promise, it sorts itself out once the flavors mingle.
- Taste again and correct seasoning (here’s where I usually add way more lime because I like it tart), then toss in chili flakes if you’re feeling spicy.
- Eat immediately or chill it for 20-ish minutes in the fridge. Frankly, I usually have zero patience and eat right from the bowl, but, hey, do whatever makes you happy.
Some Notes I’ve Learned the Hard Way
- An underripe avocado does NOT work—trust me, you’ll just end up with weird crunchy bits.
- If your tuna is super dry, a little glug of olive oil works wonders (learned that when I accidentally bought the water-packed stuff—never again).
- Red onions mellow if you soak them in water for a few min, but I never actually remember to do that.
- Hear me out: add a tiny bit of Dijon mustard. Yep, sounds odd, but actually, it’s not bad at all!
The Variations I’ve Messed Around With
So, one day I swapped in smoked salmon for tuna—honestly, that was a bit intense (maybe I went overboard; I didn’t have much left for bagels the next day). Chopped hard-boiled eggs? Surprisingly good! I’ve tried feta once but found it made things a bit salty, so maybe go easy if you’re a salt fiend like me. If you want a little crunch, a handful of diced cucumber does the trick. Oh and once I put chopped gherkins in—wouldn’t recommend unless you’re wild about pickles, it pretty much took over. Live and learn, right?
If You Don’t Have the “Right” Equipment...
Look, I always just use a fork to mash and mix. No fancy gadgets. But if you really want to, a potato masher works; or, if all else fails, mash the avocado on a chopping board and then scrape it into your bowl (been there, done that, when every single bowl was somehow dirty).
How Long Does This Last? (Spoiler: Not Long Around Here)
Technically, you could keep this in the fridge in a sealed container for a day, maybe two tops. The lime helps keep the avocado from turning all brown and gross. Though honestly, it never lasts a day in my house—some mysterious force (my husband) always finishes the leftovers by midnight. If it does go a bit brown, just give it a stir and carry on.
Ideas For Serving (Or Just Eating From the Bowl, Whatever)
I love piling it on toasted sourdough; that’s my go-to. My little cousin sometimes puts it in a pita pocket with shredded lettuce and calls it a “genius lunch.” I’ve even been known to scoop it up with tortilla chips... okay, a little messy, but definitely fun. Sometimes I top it with microgreens if I’m feeling a bit fancy or want to show off for guests. It’s great straight from the bowl too—no shame!
If You Want to Avoid My Rookie Mistakes, Read This
- Don’t skip the lime juice unless you like avocado soup that turns brown (I forgot once and never again... yikes).
- I once rushed the mashing step because I was starving. Ended up with huge avocado chunks and tuna that just wouldn’t mix right. Take an extra 30 seconds, trust me—makes a world of difference.
- Let it sit in the fridge for 15-20 min if you can—just seems to taste better and the flavors mellow a bit.
Questions Folks Usually Ask Me About This Salad
- Can I use tuna in oil instead?
- Definitely! Sometimes it’s even tastier, and you can skip adding extra olive oil. Just drain off most of the oil first unless you want it super rich.
- Is this actually good the next day?
- You know what, I think it is. The avocado might get a bit darker but, honestly, the flavor is more blended (just give it a mix—it looks better than it sounds).
- Can I make this without onions?
- Of course! I’ve forgotten them before and nobody complained—just toss in a bit more lime for zing, or leave it as is.
- How do you keep the salad from going brown?
- Lime or lemon juice is your friend here. Also, a tight lid, and maybe put a bit of plastic wrap pushed right onto the surface. But don’t stress if it turns a little brown—it still tastes great (probably).
- Is this keto/paleo/gluten-free?
- Far as I can tell, yes! Unless you’re eating it with bread. Check your tuna can’s ingredients just in case, I guess.
Anyway, this salad’s become a bit of a staple round here (even if I occasionally mess it up or wing an ingredient). Hope you love it—and if you come up with a variation that beats mine, let me know because I always think I’ve found the best version but, on second thought, there’s probably always room for improvement!
Ingredients
- 2 ripe avocados, diced
- 2 cans (5 oz each) tuna in water, drained
- ¼ cup red onion, finely chopped
- ½ cup cherry tomatoes, halved
- ¼ cup celery, diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
Instructions
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1In a large bowl, add the diced avocados and gently mash with a fork, leaving some chunks for texture.
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2Add the drained tuna, red onion, cherry tomatoes, celery, and cilantro to the bowl.
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3Drizzle the fresh lemon juice over the ingredients and season with salt and black pepper to taste.
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4Gently toss all ingredients together until well combined.
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5Serve immediately on its own, with lettuce leaves, or as a sandwich filling.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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