Avocado Tuna Salad
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Avocado Tuna Salad – creamy, crunchy, a little bougie with sun‑dried tomatoes, and ready in the time it takes to toast bread.
Avocado Made Me Do It
Tuna salad has always been my fallback lunch for me. Quick, cheap, and gets the job done. But then one day I threw an avocado in there, added some sun‑dried tomatoes I had lurking in the pantry, and suddenly my “meh” tuna salad turned into “I’m eating this straight out of the bowl with a fork and not sharing.”
Now it’s the version I make on repeat. Remo steals it for sandwiches. I eat it over greens when I’m pretending to be healthy. And somehow, it tastes even better the next day, which is good because I always make way too much.
Why You’ll Love This Avocado Tuna Salad
- It’s tuna salad, but better. We’re talking creamy avocado, crunchy cucumber, and sun‑dried tomatoes that give it major personality.
- Ridiculously fast. Fifteen minutes and lunch is ready. No cooking. No excuses.
- Meal prep gold. Stash it in the fridge, grab a fork, or pile it on toast whenever hunger strikes.
- Versatile as heck. Sandwiches, wraps, straight out of the bowl, you can’t mess this one up.
- Feels good to eat. Fresh, light, protein packed, and way more exciting than the sad tuna salad you grew up with.
Before You Start: Tips & Ingredient Notes
- Get everything chopped first. This recipe comes together in minutes, so have your avocado, cucumber, onion, and sun‑dried tomatoes ready to go before you open the tuna.
- Use tuna you actually like. Oil‑packed is richer, water‑packed is lighter. Both work. Just drain it well so the salad isn’t watery.
- The pit trick works. Toss the avocado pit into the salad bowl before storing in the fridge to slow browning. It is not perfect, but it buys you time.
- Sun‑dried tomatoes are the secret. They bring sweet‑tart flavor and chewy texture that makes this salad feel way more interesting than the classic version.
- Taste and tweak. The dressing is creamy and tangy. Add more lemon for brightness, more mayo for creaminess, or skip it if you want it extra light.
What To Serve It With
Avocado tuna salad is ridiculously versatile, which is why I keep finding new excuses to make it. Some days it’s a quick sandwich, other days it’s the star of a snack board or piled high on greens when I’m pretending to eat light. Here are my favorite ways to serve it without overthinking lunch.
White Bread Recipe
Summer Salad with Herbed Ricotta
Skillet Green Beans
Roasted Tomato Soup
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but it’s best eaten the same day you make it because of the avocado. If you want to prep ahead, chop everything else and mix in the avocado right before serving. Or use the pit trick to help keep it greener a little longer.
How do I keep the avocado from turning brown?
A squeeze of lemon juice in the dressing helps, but sticking the avocado pit in the container works surprisingly well too. It’s not magic, but it slows the browning enough to get you through leftovers.
Can I use canned salmon or chicken instead of tuna?
Absolutely. Salmon works especially well with the sun‑dried tomatoes, and chicken makes it more neutral if that’s what your family prefers.
Is this recipe good for meal prep?
It is, but keep the dressing separate until you’re ready to eat for the freshest flavor. Add the avocado last so it stays nice and creamy instead of getting mushy.
What’s the best way to serve it?
Over greens, stuffed into pita, scooped onto toast, or eaten straight from the bowl with crackers. Zero judgment.
Try These Recipes Next
- Black Bean Corn and Avocado Salad
- Waldorf Salad
- Mexican Chicken and Rice Salad
- Mediterranean Couscous Salad
- Easy Tuna Melt
- Asian Tuna Salad
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Avocado Tuna Salad
Video
Ingredients
Dressing
- 2 tablespoon Dijon mustard (I used Tarragon Dijon mustard)
- 2 tablespoon olive oil
- 2 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon Italian seasoning
- 1 teaspoon sugar (granulated)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ¼ cup mayonnaise
Salad
- 15 ounce canned tuna (in water, drained and flaked (3 cans))
- 1 English cucumber (chopped)
- 1 small red onion (chopped)
- 1 stalk celery (chopped)
- ½ cup sun-dried tomatoes (drained and chopped)
- 2 large avocados (peeled, pitted and chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl whisk all the dressing ingredients together. If you find it’s a little to thick add a tbsp or so of water to thin it out.
- In another large bowl add all the salad ingredients and drizzle the dressing over. Toss well.
- Serve as sandwiches or as salad.
Notes
- Avocado Tip: Add the avocado just before serving so it stays creamy and doesn’t mash into the salad.
- Serving Ideas: Pile it onto toast, stuff it into pita, wrap it in lettuce leaves, or serve over greens.
- Make Ahead: You can prep everything but the avocado a day ahead. Add the avocado and give it a fresh squeeze of lemon before serving.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Stash the avocado pit in the container to help slow browning.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
