No more boring tuna salad here! This Avocado Tuna Salad is full of delicious flavors, a variety of bright colors and the perfect blend of textures. Lunch (or lazy dinner) just got a whole lot better!
There’s no mayo here yet it’s still a delicious tuna salad.
I mean there’s avocado so of course it’s delicious!
I don’t have anything against mayo tuna salads, I still make them all the time but I was curious to see if it would still be good without it and this olive oil and avocado version definitely makes the cut!
I like to serve this tuna salad in sandwich thins. Bread or pita is great too and sturdy lettuce leaves (or even just eat a bowl of it) so go with what you like.
Note that this is best served soon after making it because the avocado will start to brown after a while and the juices in the veggies will break down.
So scale the recipe as needed if you don’t plan on serving to three people.
Avocado Tuna Salad
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A delicious mayo-free tuna salad made with olive oil. Full of bright flavors, a pretty variety of colors, and a nice blend of textures. Perfect for lunch or a lazy dinner.
To a medium mixing bowl add drained tuna, tomatoes, bell pepper, onion, parsley, avocado, olive oil, lime juice and season with salt and pepper to taste.
Toss mixture. Serve in sandwich thins or pita pockets, on toasted bread or as lettuce wraps.
*If you plan on eating tuna a few times a month I recommend using light tuna, if you only eat it once in a while then white albacore is fine. I say this because recent studies show canned white albacore has 3x the mercury levels as light tuna so it shouldn’t be eaten frequently.
*Also if using the white albacore tuna mash it up in the bowl a bit first before adding other ingredients, it just has a better mouthfeel this way.
Recipe source: inspired by Oh That’s Tasty