If you love quick, protein-packed lunches, this one belongs in your rotation right next to my Turkey Melt and a fresh bowl of Black Bean and Corn Salsa.
This Avocado Tuna Salad skips the mayo entirely and lets a ripe avocado do the work instead — it turns creamy and rich while keeping everything bright and fresh. Lemon, fresh dill, and a little crunch from celery round it out, and the whole bowl comes together in about ten minutes.
It’s one of my go-to lunches when I want something filling that doesn’t weigh me down — high in protein, naturally dairy-free, and easy to make ahead for the week. Pile it on toast, scoop it up with crackers, or eat it straight from the bowl (no judgment here).
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💛 Why you’ll love this recipe
- No mayo needed — mashed avocado makes it creamy all on its own, with good fats instead of a jar of mayonnaise.
- Ready in about 10 minutes — it’s a mix-and-chill recipe with no cooking required.
- Protein-packed and filling — more than 20 grams of protein per serving keeps you satisfied through the afternoon.
- Make-ahead friendly — perfect for meal-prepped lunches and easy to double for the week.
- Naturally gluten- and dairy-free — and simple to make AIP-friendly by leaving out the pepper.
👉 Easy ingredient swaps
- Tuna: any good canned or pouched tuna works — I like a wild-caught variety packed in olive oil for flavor, but water-packed is great too (just drain it well).
- Avocado: make sure it’s ripe and soft so it mashes smoothly. If yours is on the firm side, a fork and an extra squeeze of lemon will help.
- Fresh dill: no dill on hand? Fresh parsley or chives are both lovely here, or use a teaspoon of dried dill in a pinch.
- Celery: swap in diced cucumber or red onion if you want the crunch without the celery.
- Lemon: lime juice works just as well and brings its own bright twist.
✨ Variations
- Make it a melt: spread it on bread, top with cheese, and broil for a quick tuna melt.
- Add some heat: a pinch of red pepper flakes or a little diced jalapeño wakes it right up.
- Bulk it up: stir in a chopped hard-boiled egg or a handful of greens to stretch it further.
- Swap the protein: this same formula is just as good with canned salmon or shredded chicken.
〰️ How to serve
- Scoop it onto toasted bread or a melt-style sandwich for an easy lunch.
- Serve it over greens with an extra squeeze of lemon for a light, no-cook salad bowl.
- Set it out with crackers, cucumber rounds, or bell pepper strips for dipping.
- Round out the plate with a fresh side like Black Bean and Corn Salsa.
💬 FAQs
Do I have to use avocado?
The avocado is what makes this tuna salad creamy without any mayo, so it’s really the star of the recipe. You can use mayo if you’d rather, but you’ll lose the fresh flavor and good fats that make this version special.
How long does avocado tuna salad last in the fridge?
It’s best within 1 to 2 days. Because of the avocado, it will slowly brown over time — pressing plastic wrap directly onto the surface and adding an extra squeeze of lemon helps it stay green longer.
Can I make it ahead of time?
Yes! It actually tastes great after chilling for an hour or two so the flavors have time to come together. For meal prep, I’d make it no more than a day ahead and keep it tightly covered.
Can I freeze tuna salad?
I don’t recommend it — avocado and the fresh texture don’t hold up well to freezing and thawing. This one is best made fresh.
What’s the best tuna to use?
Any tuna you like works. I reach for a wild-caught variety packed in olive oil for the richest flavor, but water-packed tuna is a leaner, budget-friendly option — just drain it well so the salad isn’t watery.
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Avocado Tuna Salad
Ingredients
- 2 pouches StarKist Selects E.V.O.O. Wild-Caught Yellowfin Tuna
- 1 medium avocado
- ½ cup finely chopped celery
- 2 tsp lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped fresh dill
- ½ tsp salt
- ½ tsp pepper, omit for AIP
Instructions
- In a mixing bowl, add all ingredients and mix until well-incorporated. If necessary, use the back of a fork to mash avocado.
- Cover bowl with foil and transfer to refrigerator to chill for 1-2 hours.
- Serve and enjoy!
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