Avocado tuna salad is a refreshing, protein-rich dish that combines the creamy texture of avocado with the lean, savory flavor of tuna. Served in crisp romaine lettuce leaves, this simple and satisfying salad offers a light yet nourishing meal that’s ideal for lunch, a quick dinner, or a healthy snack. Packed with heart-healthy fats and fresh herbs, this salad fits seamlessly into keto, paleo, gluten-free, and low-carb lifestyles.
Why You’ll Love This Recipe
This recipe is incredibly quick to prepare and requires no cooking. The use of mashed avocado in place of mayonnaise offers a creamy texture with a cleaner, fresher flavor. The crisp romaine lettuce leaves provide a crunchy, low-carb alternative to bread or tortillas. With just a handful of ingredients, this salad delivers bright, herbaceous notes, satisfying texture, and lasting energy. It’s ideal for meal prep, weight management, or simply enjoying a wholesome and delicious dish.
Ingredients
- 1 can (5 oz) tuna, drained
- 1 large avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley or cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 large romaine lettuce leaves (for serving)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- In a medium mixing bowl, mash half of the avocado to form a creamy base.
- Add the drained tuna, red onion, and chopped parsley (or cilantro) to the bowl.
- Drizzle with olive oil and lemon juice, then season with garlic powder, salt, and black pepper.
- Mix well to combine all ingredients.
- Gently fold in the remaining diced avocado to preserve texture.
- Spoon the tuna salad into the romaine lettuce leaves to serve as lettuce wraps.
- Serve immediately and enjoy while fresh.
Servings and Timing
- Servings: 2 servings
- Prep Time: 10 minutes
- Cooking Time: 0 minutes
- Total Time: 10 minutes
Variations
- Spicy Version: Add diced jalapeños or a dash of hot sauce for a kick.
- Creamier Texture: Include a spoonful of Greek yogurt or mayo if desired for extra creaminess.
- Crunchy Add-Ins: Mix in chopped celery, cucumber, or bell pepper for added crunch.
- Herb Swap: Use dill or basil in place of parsley or cilantro for a different flavor profile.
- Wrap Alternative: Serve in whole grain wraps, pita pockets, or atop a bed of mixed greens.
Storage/Reheating
For best results, enjoy the salad fresh. The tuna avocado mixture can be made up to 1 day in advance and stored in an airtight container in the refrigerator. To prevent browning, store the mixture with a piece of plastic wrap pressed directly against the surface or add extra lemon juice. Assemble the lettuce wraps just before serving. Do not freeze.
FAQs
Can I make this salad ahead of time?
Yes, the tuna mixture can be prepared in advance, but for best texture and color, fold in the avocado just before serving.
What type of tuna should I use?
Use either chunk light or albacore tuna, packed in water or oil, based on your preference.
Can I use canned salmon instead?
Yes, canned salmon works well and offers a delicious alternative to tuna.
Is this salad keto-friendly?
Absolutely. It is low in carbs and high in healthy fats and protein, making it suitable for a keto lifestyle.
Can I use iceberg or butter lettuce instead of romaine?
Yes, any sturdy leaf lettuce works well as a wrap base for this salad.
How do I keep the avocado from turning brown?
Add lemon juice and store tightly covered with plastic wrap pressed onto the surface to slow oxidation.
What can I serve with this salad?
Pair with sliced cucumbers, cherry tomatoes, or a light soup for a balanced meal.
Can I double the recipe?
Yes, this recipe scales easily. Just adjust quantities as needed for more servings.
Is this suitable for Whole30 or Paleo?
Yes, as long as the tuna and added ingredients meet Whole30 or Paleo standards (no added sugars or processed oils).
How do I make this salad more filling?
Add hard-boiled eggs, chopped nuts, or extra protein such as grilled chicken or chickpeas for added satiety.
Conclusion
Avocado tuna salad is a light, fresh, and nutrient-packed dish that’s both delicious and versatile. With its creamy texture, herbaceous flavor, and crisp lettuce wraps, it’s the perfect choice for a quick lunch, healthy snack, or satisfying low-carb meal. Ready in just 10 minutes and full of good-for-you ingredients, this salad is a go-to recipe for anyone seeking wholesome, easy eating.
Print
Avocado Tuna Salad
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This Stuffed Tuna Avocado is a creamy, protein-rich dish featuring flavorful tuna salad packed into ripe avocado halves, topped with crispy bacon and a spicy mayo drizzle. Perfect for keto, low-carb, and diabetic-friendly diets, it’s a satisfying no-cook lunch or light dinner that’s both nutritious and delicious.
Ingredients
- 2 ripe avocados, halved and pitted
- 1 can (5 oz) tuna, drained
- 1/4 cup mayonnaise (or Greek yogurt)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup green onions, chopped
- 2 strips bacon, cooked and crumbled
- Salt and black pepper to taste
- 1 tablespoon spicy mayo or sriracha (optional, for drizzle)
Instructions
- In a bowl, mix tuna, mayo, Dijon mustard, lemon juice, celery, and green onions until well combined.
- Scoop out a little of the avocado flesh to make room for the filling.
- Fill each avocado half with the tuna mixture.
- Top with crumbled bacon and a drizzle of spicy mayo or sriracha, if desired.
- Serve immediately.
Notes
- For a lighter version, substitute mayo with Greek yogurt.
- Add chopped pickles or jalapeños for extra zest.
- Best served fresh to preserve avocado color and texture.
- Prep Time: 10 minutes
- Category: Lunch, Snack, Low-Carb
- Method: Assembling, No-Cook
- Cuisine: American, Fusion
