Avocado tuna salad jazzes up the classic tuna salad sandwich by adding a Mexican twist trading the mayo for avocado and flavouring it with cilantro and lime.
I do love a good classic tuna salad sandwich, but when I want to make it a bit healthier, I drop the mayo and head for a healthier fat – avocado. Add in some red onion and classic Mexican flavourings like cilantro and lime, and you end up with a killer tuna salad sandwich.
How to make tuna avocado salad
Sustainability and responsible fishing are important things to me, so I start with a can of responsibly sourced tuna.
This will usually be skipjack or albacore tuna, and you will see a label on the can that says “Pole and Line”. You are going to pay a bit more for this, but if you want to do your part in keeping the oceans healthy then making the change to sustainably sourced tuna is a great start.
The tuna will most likely be chunked and not flaked, so I start by dumping it into a small bowl and then break it up into flakes by mashing it with the back of a fork.
Then, I’ll take another bowl and do the same with the avocado.
Dice up some red onions and cilantro, and then mix everything together in one of the bowls with a squeeze of lime and some salt.
Throw the tuna salad between a couple slices of whole wheat bread, and you’ve got an awesome sandwich that is like a hybrid of guacamole and tuna salad.
This recipe for easy bean salad is suitable for the following diets:
- clean eating
- gluten free – use gluten free bread or lettuce wraps
- dairy free
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Avocado Tuna Salad
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- 1 avocado (cut in half, pit removed, and scooped out of shell)
- 1 can albacore tuna in water (drained)
- 2 Tablespoons diced red onion
- 1 Tablespoon chopped cilantro
- 1⁄2 Tablespoon lime juice (or more to taste)
- 4 slices whole wheat bread
- Empty the can of drained tuna into a bowl and mash with the back of a fork.
- In another bowl, scoop out the flesh of the avocado and mash with a fork.
- Add the avocado to the tuna along with the remaining ingredients and mix.