Introduction

This Avocado Tuna Salad is a refreshing and creamy dish perfect for a light lunch or snack. Combining tender albacore tuna with ripe avocado and zesty lime, it’s brightened with fresh cilantro and pico de gallo for a burst of flavor.

This image shows a three-layered round salad on a dark surface with a white marbled texture background. The bottom layer has chunky green avocado pieces with a smooth and creamy texture. The middle layer is a thick white layer of shredded chicken mixed with herbs, looking soft and moist. The top layer is diced red tomatoes mixed with chopped onions and green herbs, giving a fresh and juicy look. A black fork is inserted into the top layer and a halved avocado is visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ounces Albacore Tuna (drained)
1 tablespoon Mayonnaise
1 tablespoon Cilantro (fresh)
2 tablespoons Lime (juiced)
1 Avocado
1/2 cup Pico de Gallo
1/8 teaspoon Salt

Instructions

Step 1: Drain the tuna well in its can to remove excess liquid.
Step 2: In a bowl, combine the tuna, mayonnaise, chopped cilantro, and juice from half the lime. Add salt to taste and stir until well mixed.
Step 3: Peel and chop the avocado, then place it in a separate bowl. Squeeze the remaining half of the lime over the avocado and gently mash, leaving it chunky. Season with salt to taste.
Step 4: On a plate, create a layer with half the mashed avocado. Add a layer of half the tuna mixture on top, then finish with a layer of fresh pico de gallo. Repeat to make a second serving.

Tips & Variations

Use ripe but firm avocados to keep the texture nice and chunky without turning mushy.
Substitute mayonnaise with Greek yogurt for a lighter, tangier option.
Add diced jalapeño to the pico de gallo for extra heat.
Serve with tortilla chips or on a bed of mixed greens for a more substantial meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day to maintain freshness and prevent the avocado from browning. For best texture, avoid storing the avocado mashed with the tuna mixture long-term. Reassemble layers just before serving.

How to Serve

This image shows a three-layer dish presented on a dark plate against a white marbled texture. The bottom layer is chunky, bright green avocado pieces, cut into medium-sized chunks. The middle layer is creamy and white, with a slightly coarse texture, likely a mixture with shredded ingredients. The top layer consists of vibrant red chopped tomatoes mixed with small pieces of white onion and green herbs, creating a fresh, colorful contrast to the middle and bottom layers. The overall look is fresh, colorful, and neatly stacked. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna other than albacore?

Yes, you can use other types of canned tuna like chunk light; however, albacore has a milder flavor and softer texture that works best in this salad.

How do I prevent the avocado from turning brown?

Adding lime juice to the avocado helps slow browning. To further prevent discoloration, prepare the avocado shortly before serving and store any leftovers covered tightly with plastic wrap.

Avocado Tuna Salad Recipe

Print Recipe

★★★★★

4.8 from 792 reviews

A fresh and creamy Avocado Tuna Salad combining tender albacore tuna with zesty lime, fresh cilantro, and chunky avocado, topped with a vibrant pico de gallo salsa. This no-cook salad is perfect for a quick, nutritious meal that’s bursting with flavor and texture.

Author: Lila
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Salad Ingredients

5 ounces Albacore Tuna (drained)
1 tablespoon Mayonnaise
1 tablespoon fresh Cilantro, chopped
2 tablespoons Lime juice (from 1 whole lime)
1 Avocado
1/2 cup Pico de Gallo salsa
1/8 teaspoon Salt (plus more to taste)

Instructions

Drain Tuna: Carefully drain the liquid from the canned albacore tuna to prevent excess moisture in the salad.
Mix Tuna Mixture: In a mixing bowl, combine the drained tuna with mayonnaise, fresh chopped cilantro, and juice from half a lime. Add salt to taste and stir well until all ingredients are evenly incorporated.
Prepare Avocado: Peel and chop the avocado into chunks. Place into a separate bowl, squeeze the remaining lime juice over it, and gently mash while leaving some chunks for texture. Season with salt to taste.
Assemble Salad: On each serving plate, layer half of the mashed avocado as the base. Add half of the tuna mixture on top, then finish with a generous layer of fresh pico de gallo salsa. Repeat these layers for the second serving.

Notes

Use fresh lime juice for the best flavor and to prevent the avocado from browning quickly.
Adjust mayonnaise quantity for creaminess preference or substitute with Greek yogurt for a lighter version.
Pico de gallo can be homemade or store-bought but ensure it’s fresh for optimal taste.
This salad is best served immediately to enjoy the freshness of the ingredients.
Serve with tortilla chips, on toast, or as a side to your favorite grilled meal.

Keywords: Avocado Tuna Salad, Tuna Salad, Healthy Tuna Recipe, No-Cook Salad, Fresh Lime Tuna Avocado, Quick Tuna Salad