Avocado Tuna Salad - 3 Ways!

Serves 4
Prep Time: 10 Mins

Hi Avocado lovers! Lindsay here from Weeknight Bite! I’m a blogger, nutritionist, and mama and am so excited to share one of my go-to lunch recipes with you, Avocado Tuna Salad!

I’ve been on a big tuna kick these days because it’s an easy protein that’s always stocked in my pantry and only takes a couple of minutes to whip up. I don’t know what took me so long to try using avocado in my tuna salad instead of mayonnaise, but now I’ll never go back! Plus, so many mayo brands are made with processed, poor-quality oils, so it’s an easy swap to 'Opt for Avo' instead. Adding avocado to the tuna salad gives it so much extra creaminess and flavor, and of course loads it up with good, healthy fats and fiber to keep us nice and full!

Plus, so many mayo brands are made with processed, poor-quality oils, so it’s an easy swap to 'Opt for Avo' instead.

I like to have a lot of texture in my tuna salad, so I used celery, cucumber, and sunflower seeds for some crunch and then cut half of the avocado into cubes to toss in with the rest of the ingredients. To give the salad that creaminess that you typically get from mayo, I mashed the other half of the avocado and mixed it with olive oil, dijon, mustard, and lemon, and used it as a kind of “dressing” for the rest of the tuna salad ingredients. It comes together within a matter of minutes and is so delicious and flavorful!

Of course, you could easily dig in and eat the Avocado Tuna Salad straight out of the bowl as is, but I want to share 3 of my favorite ways to enjoy it: in an "avocado boat," wrapped up as a lettuce wrap, and of course, as a good, old-fashioned sandwich! Pick the one that’s calling your name or try them all -- I know you’ll love it no matter which way you make it!


  • ½ cup red onion, chopped (about ½ cup)
  • 2 Celery stalks, chopped
  • 1 Persian cucumber, chopped
  • 2 tbsp sunflower seeds
  • 1 avocado
  • 5 oz can wild tuna in water, drained
  • 1 tbsp fresh parsley or dill, chopped
  • 2 tbsp extra virgin olive oil
  • ½ tbsp lemon juice
  • 1 tsp dijon mustard
  • Salt & pepper to taste


  • Lettuce, tomato, sprouts, sliced avocado, and bread for the sandwich
  • Butter lettuce, sprouts, sliced avocado, & sliced tomato for the lettuce wraps
  • 1 extra avocado for the avocado boats


Slice avocado in half. Remove the pit and scoop one half into a bowl. Mash it with a fork, then mix with olive oil, lemon, and dijon mustard. Set aside. Cut the other half of the avocado into cubes.

Place the chopped onion, celery, cucumber, sunflower seeds, cubed avocado, tuna, and parsley or dill in a bowl.

Add the mashed avocado mixture in with the other ingredients and stir to mix everything well. Season to taste with salt and pepper.

Enjoy as desired!

  • Use it in a sandwich with your favorite bread, lettuce, tomato, sprouts, and/or any of your other favorite sandwich toppings.
  • For the lettuce wraps, place sliced tomato on each butter lettuce leaf, then add the Avocado Tuna Salad, sliced avocado, and sprouts on top.
  • For Avocado Boats, scoop a small spoonful of the avocado flesh out to create more of a “pocket” for the Avocado Tuna Salad, then spoon the Avocado Tuna Salad into the Avocado “Boat”. Garnish with additional parsley or dill.

For more healthy recipe inspiration, follow along at @weeknightbite!

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