This avocado tuna salad recipe is a modern spin on a classic. It's made with fresh ingredients like parsley, dill, avocados and red onions for a real punch of flavor. Learn how to make the best tuna salad in less than 10 minutes!
Tuna salad has always been one of my favorite things to make for lunch. But growing up, we didn't get real fancy with it. You know, mayo, eggs, salt and pepper. Maybe a little mustard.
There's as many ways to prepare tuna salad as there are people making it, but this is the way I like it best.
It's my grown-up version that I know you will love too!
Ingredients and substitutes
- Canned Tuna: Start out with a good quality canned tuna that's solid packed in water. I like to make sure it has the dolphin safe label.
- Fresh Herbs: I think fresh dill is absolutely the perfect herb for tuna salad, but feel free to use any herb you prefer. Dried dill can be substituted, make sure to adjust the amount accordingly.
- Mayo: Homemade mayonnaise is used in this recipe but you don't have to make your own. Just substitute with any mayo of your choice. You can also swap the mayo out for plain greek yogurt to make it healthier!
- Avocados: Don't forget to buy your avocados in advance so they are ripe! The flesh should give a little when you press on it.
- Onions: If raw red onions are too strong for your taste, use chopped green onions for a milder flavor
Step by step instructions
Putting this salad together couldn't be easier so let's dive straight into the details!
- Dice the red onion, fresh herbs and avocado and place them in a medium sized mixing bowl.
- Add the tuna, mayo and dijon mustard and stir to combine.
- Taste to see if you'd like to adjust the ingredients or add salt and pepper.
- Chill at least 1 hour before serving.
How to serve
Whether you're looking for a quick snack or to meal prep a healthy work lunch, this should be on your list of go-to recipes!
- Meal prep a healthy lunch by combining the avocado tuna salad with slices of raw carrots and cucumber.
- Place between two pieces of bread with sliced cheese and brown both sides in a skillet to create a tuna melt.
- Serve this tuna salad piled high on a bed of lettuce.
- Create lettuce wraps to make a low carb, gluten-free option.
- Spoon on top of thick slices of cucumber and sprinkle toasted sesame seeds on top.
How to store
Tuna salad will stay good for 3-5 days in the fridge. Make sure it's in a tightly covered container. Freezing is not recommended.
Let us know how you like the recipe in the comment section below!
Avocado Tuna Salad Recipe
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- 2 (5oz.) cans solid packed tuna (drained)
- 1 large avocado (diced or mashed)
- ¼ cup mayo
- ¼ cup red onion (diced)
- 1 teaspoon dijon mustard
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh flat leaf parsley
- salt and pepper to taste
- Place the ingredients in a mixing bowl and stir to combine. Add salt and pepper to taste if desired.
- Chill in fridge for at least one hour before serving. Store covered in the refrigerator up to 5 days.
- To Store: Keep covered in the fridge for up to 5 days.
- To Freeze: Freezing tuna salad is not recommended.
- This recipe can easily be doubled or tripled for a large crowd.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
This recipe was originally posted in January 2019 and updated in March 2020 with new tips, tricks and ingredient substitutes.