Avocado Tuna Salad Recipe
Introduction
This Avocado Tuna Salad is a fresh and flavorful dish perfect for a quick lunch or light dinner. Combining creamy avocado with tender tuna and crisp cucumber, it offers a delightful balance of textures and bright, zesty flavors.
Ingredients
- 15 oz tuna in oil, drained and flaked (3 small cans)
- 1 English cucumber, sliced
- 2 large or 3 medium avocados, peeled, pitted, and sliced
- 1 small or medium red onion, thinly sliced
- 1/4 cup cilantro (about half of a small bunch)
- 2 Tbsp lemon juice, freshly squeezed
- 2 Tbsp extra virgin olive oil
- 1 tsp sea salt, or to taste
- 1/8 tsp black pepper
Instructions
- Step 1: In a large salad bowl, combine the sliced cucumber, sliced avocado, thinly sliced red onion, drained and flaked tuna, and cilantro.
- Step 2: Drizzle the salad with lemon juice, olive oil, sea salt, and black pepper. Toss gently to combine all ingredients without mashing the avocado. Serve immediately.
Tips & Variations
- Use fresh lemon juice instead of bottled for the brightest flavor.
- Add a pinch of chili flakes for a subtle spicy kick.
- Swap cilantro for fresh parsley if preferred.
- Serve over mixed greens or with toasted bread for a more substantial meal.
Storage
Store the salad in an airtight container in the refrigerator for up to 1 day. To prevent the avocado from browning, add lemon juice just before serving. This salad is best enjoyed fresh, but leftovers can be gently stirred before reheating. Avoid reheating to retain the fresh texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tuna in water instead of oil?
Yes, canned tuna in water works fine. The oil adds richness, so you might want to increase the olive oil slightly to maintain flavor.
How do I keep the avocado from browning?
Using fresh lemon juice and storing the salad tightly covered in the fridge helps slow browning. Adding the avocado just before serving is another good option.
Print
Avocado Tuna Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A fresh and easy Avocado Tuna Salad combining creamy avocados, flaked tuna, crisp cucumber, and zesty lemon dressing for a healthy and satisfying meal or side dish.
Ingredients
Salad Ingredients
- 15 oz tuna in oil, drained and flaked (3 small cans)
- 1 English cucumber, sliced
- 2 large or 3 medium avocados, peeled, pitted & sliced
- 1 small/medium red onion, thinly sliced
- 1/4 cup cilantro (1/2 of a small bunch)
Dressing
- 2 Tbsp lemon juice, freshly squeezed
- 2 Tbsp extra virgin olive oil
- 1 tsp sea salt (or to taste)
- 1/8 tsp black pepper
Instructions
- Combine Salad Ingredients: In a large salad bowl, add the sliced cucumber, sliced avocado, thinly sliced red onion, flaked and drained tuna, and the cilantro. Gently toss these ingredients together to start blending the flavors.
- Add Dressing and Season: Drizzle the salad with freshly squeezed lemon juice and extra virgin olive oil. Sprinkle sea salt and black pepper over the salad according to taste. Toss all ingredients gently but thoroughly to ensure everything is evenly coated and flavorful. Serve immediately for best freshness.
Notes
- Use ripe but firm avocados to maintain texture without becoming mushy.
- Drain the tuna well to avoid excess oil in the salad.
- You can adjust seasoning to your preference, adding more lemon juice or salt if desired.
- This salad is best served fresh but can be refrigerated for up to a day; avocado may brown slightly.
- Add chopped jalapeño or chili flakes for a spicy kick.
- Serve as a light lunch, side dish, or with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Avocado Tuna Salad, Healthy Tuna Salad, No Cook Salad, Quick Tuna Recipe, Avocado Salad
