Whip up this refreshing salad for a quick and flavorful lunch.
It has been a long time since I bit into a tuna fish sandwich, only to pull away with a glob of mayonnaise on my mouth. My mom and grandma used to make tuna fish like that all the time, to the point where I thought that was the only way it could be served. But this salad has transformed the way I use tuna in the kitchen forever.
Avocado-tuna salad has no mayo whatsoever, and instead relies on the vibrant flavors of fresh cilantro and lemon to make it savory, fragrant, and a little tangy. So, if you’re seeking a lighter and brighter way to enjoy classic canned tuna, this is it. Get your nutritious and delicious veggies plus protein all in one bowl!
Especially savored at lunchtime, avocado-tuna salad is the kind of mix you whip up when you’re craving a different array of textures in each bite. Between tender tuna meat, soft avocado, and crunchy cucumber, you can’t go wrong. This salad truly is one of a kind, and honestly, I’ve yet to find a better way to enjoy canned tuna fish.
What makes tuna so popular?
You might wonder why canned tuna is such a staple in American cuisine. Well, it’s a cheap and convenient meat—a quick and easy way to boost protein and omega-3s without draining the bank account. Tuna meat is rich, tender, and easy to cook with, so you can easily incorporate it into all kinds of dishes—from casserole to salad.
With all of these attributes in mind, it’s hard to tear away from using tuna regularly. But since learning about the global crisis of overfishing, I have started to reserve tuna for special occasions.
How do I store leftovers?
Although it’s best enjoyed fresh, leftover avocado-tuna salad can be kept in an airtight container in the fridge for up to 2 days. The quality of avocados diminishes quickly, so make sure to enjoy leftovers sooner than later—served either cold or at room temperature. Don’t bother freezing it, as this would ruin the texture of the avocado completely.
Serving suggestions
Now, when I first saw this big, beautiful bowl of greens and seafood protein, I thought, “Surely, that’s a whole meal all by itself.” But then my taste buds were tantalized even more by wrapping avocado-tuna salad with a Flour Tortilla or Gluten-Free Tortilla. If you prefer sandwiches instead of wraps, then I suggest using Artisan Bread or Gluten-Free Hamburger Buns instead. On the other hand, when keeping your salad in a bowl, top it off with some crunchy Bagel Chips or Almond Flour Crackers, plus a Hard-Boiled Egg.
Avocado-Tuna Salad
Whip up this refreshing salad for a quick and flavorful lunch.
Course SaladCuisine American
Prep Time 10 minutes minutesTotal Time 10 minutes minutes
Servings 5 servings
Calories 267kcal
Author Amelia Mapstone
Ingredients
- 3 cans tuna in water (5 ounces each), drained and flaked
- 2 large ripe avocados peeled, pitted, and diced
- 1/2 English cucumber sliced
- 1/2 medium red onion thinly sliced
- 1/4 cup fresh cilantro chopped, reserve some for garnish
- Juice of 1 lemon
- 1 1/2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, add the drained tuna, diced avocados, sliced cucumber, and thinly sliced red onion. Mix in the chopped cilantro.
- Drizzle the mixture with lemon juice and extra-virgin olive oil. Season with salt and pepper. Gently toss to combine all flavors and serve immediately. Garnish with reserved cilantro.
Nutrition
Calories: 267kcal | Carbohydrates: 9g | Protein: 21g | Fat: 17g | Saturated Fat: 3g | Sodium: 231mg | Fiber: 6g | Sugar: 2g
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