Avocado Tuna Salad
A bright and creamy avocado tuna salad that is simple to prepare and perfect for busy weeknights or a light lunch.
Ingredients
Main Ingredients
- 2 pieces ripe avocados Choose avocados that give slightly when pressed.
- 1 can tuna fish, drained (preferably in water or olive oil) Use high-quality canned tuna for best flavor.
- 1/4 cup red onion, finely chopped Soak slices briefly in cold water if you want a milder flavor.
- 1/4 cup celery, diced
- 1/4 cup bell pepper, diced (any color)
- 2 tablespoons fresh cilantro, chopped (optional) Can substitute with parsley or dill.
- 1 tablespoon lemon juice Fresh lemon juice is recommended for brightness.
- 1 tablespoon olive oil
- to taste Salt and pepper Adjust seasoning to preference.
Instructions
Preparation
- Gather everything first. Lay out the avocados, tuna, chopped vegetables, lemon, olive oil, and utensils.
- Halve the avocados, remove the pits, and scoop the flesh into a medium mixing bowl. Gently mash with a fork, leaving some larger chunks for texture.
- Drain the canned tuna well and add it to the mashed avocado. Use a fork to break up any large clumps until you have flaky pieces throughout.
- Add the finely chopped red onion, diced celery, and bell pepper to the bowl. Fold gently until the vegetables are evenly distributed.
- Drizzle the lemon juice and olive oil over the mixture, then season with salt and pepper. Taste and adjust seasoning.
- Fold in chopped cilantro if using, for a fresh note.
- Serve immediately or chill for 30 minutes to let flavors meld.
Notes
Store in an airtight container for up to 2 days; use plastic wrap to reduce browning. This salad does not freeze well. Use fresh ingredients for best results.