Tuna Avocado Salad
Updated Jul 05, 2025
This avocado tuna salad is mayo-free and is made with white albacore tuna that is mixed with a tangy sauce, diced avocado, red onions, and cilantro.
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Skip the Mayo, use Avocado to Make tuna salad!
Instead of using mayo, try this tuna avocado salad made with two ripe avocados mashed with the tuna chunks!
Instead of the usual lemon, I use lime, and instead of parsley or chives, I use cilantro, which actually gives this tuna avocado salad ceviche-like flavor. It’s one of my favorite tuna salads ever because of how fresh and flavorful it is. Let me know what you think!
Happy Cooking!
– Yumna
Tuna Avocado Salad Ingredients
- Tuna: Use white albacore tuna for this recipe. It has a firm texture and a mild flavor, so it works really well in this avocado tuna salad.
- Olive oil: Use a good-quality extra virgin olive oil if you have it, but any olive oil will work.
- Dijon mustard: Yellow mustard can be used, but it will taste sharper.
- Lime zest and juice: If you don’t have limes, lemon works too.
- Salt and black pepper: Start with the amounts listed and adjust to taste after mixing everything together.
- Avocados: Use ripe but firm avocados so they hold their shape. Overripe ones will turn mushy when mixed.
- Red onion: If it’s too strong, soak it in cold water for 10 minutes before adding.
- Celery: Finely mince it so it blends evenly.
- Cilantro: Optional, can also be swapped for parsley if preferred.
How to Make Avocado Tuna Salad
Avocado Tuna Salad Recipe
This avocado tuna salad is mayo-free and is made with white albacore tuna that is mixed with a tangy sauce, diced avocado, red onions, and cilantro.
Video
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 lime zest and juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 avocados diced
- 2 (5-ounce) white albacore tuna in water drained
- ¼ cup minced red onion
- ¼ cup minced celery
- ¼ cup chopped cilantro
Instructions
- In a large bowl whisk together the olive oil, dijon mustard, lime zest and juice, salt and pepper.
- Fold in the avocado, tuna, red onions, celery and cilantro.
- Serve on its own or on your favorite sandwich bread.
Notes
Storage: Store any leftovers in an airtight container. They will last about 2-4 days in the fridge, but it’s best served immediately because of the avocados
Make Ahead: You can make the tuna salad ahead of time. But for best results, cut the avocado and add it to the tuna salad mix right before you’re ready to eat.
This recipe has been updated in July 2025, but if you like the original version, you can still find it here:
2 avocados halved and pitted
1 5-ounce white albacore tuna in water drained
¼ cup red onion minced
1-2 celery stalk chopped
3 tablespoons 2% Greek yogurt
1 tablespoon Dijon mustard
1 lemon juiced
Salt and pepper
Parsley chopped, for garnish
Instructions
Scoop out avocados, leaving a small border. Dice avocado and set aside.
In a large bowl mix together the tuna, red onions, celery, Greek yogurt, Dijon mustard and lemon juice. Season with salt and pepper. Fold in the diced avocado
Spoon the tuna into the crevice of the halved avocados. Garnish with parsley, and enjoy!
1 5-ounce white albacore tuna in water drained
¼ cup red onion minced
1-2 celery stalk chopped
3 tablespoons 2% Greek yogurt
1 tablespoon Dijon mustard
1 lemon juiced
Salt and pepper
Parsley chopped, for garnish
Instructions
Scoop out avocados, leaving a small border. Dice avocado and set aside.
In a large bowl mix together the tuna, red onions, celery, Greek yogurt, Dijon mustard and lemon juice. Season with salt and pepper. Fold in the diced avocado
Spoon the tuna into the crevice of the halved avocados. Garnish with parsley, and enjoy!
Nutrition
Serving: 1cup, Calories: 300kcal, Carbohydrates: 12g, Protein: 16g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.003g, Cholesterol: 26mg, Sodium: 501mg, Potassium: 675mg, Fiber: 8g, Sugar: 2g, Vitamin A: 296IU, Vitamin C: 16mg, Calcium: 40mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Drain the tuna really well. Any leftover liquid will water down the dressing and make the tuna salad soggy. Use the lid of the can to press out as much as you can.
- Use firm, ripe avocados. If they’re too soft, they’ll mash into the salad and turn it into more of a spread. If they’re underripe, they’ll be hard and lack flavor.
- Mix the dressing first. Always whisk the dressing separately before folding in the rest of the ingredients. This helps everything coat evenly without mashing the avocado.
- Dice everything small. The finer you chop the onion and celery, the more evenly the salad mixes, and no one gets a surprise chunk of onion.
Serving Ideas
- Onion Ring Chips
- Oven Baked Potato Chips
- Oven Baked Sweet Potato Chips
- Roasted Tomato Soup
- Cucumber Soup
Comments
Another winning dish from Yumna!
I call recipes like this a triple play; it’s easy, healthy, and quite tasty.
Not having celery on hand, I improvised with celery salt. I also added a sprinkle of cayenne for some heat. This and a small bowl of mixed fruit made for a perfect lunch.
Love that! Thank you so much!
Excellent recipe! Very refreshing and easy for a quick healthy meal. I served mine on salad greens.
Thank you so much! That sounds beautiful!
This sounds so delicious, Perfect for lunch!