Introduction
The classic tuna salad has been a lunchtime staple since the early 1900s, evolving from simple tuna-and-mayo combinations to more sophisticated variations. This modern, health-conscious version draws inspiration from California's fresh, seasonal cooking style and the growing trend toward cleaner eating. The substitution of avocado for mayonnaise not only adds nutritional benefits but also creates a luxuriously creamy texture that many prefer to the traditional version. Perfect for warm summer days, this recipe emerged from the need to create satisfying, protein-rich meals that don't rely on processed ingredients.
Ingredients
• 2 5-oz cans solid white albacore tuna in water, drained
• 2 medium ripe avocados, peeled and pitted
• 2 celery stalks, finely diced
• 1/4 cup fresh dill, finely chopped
• 1 small lemon, juiced (about 2 tablespoons)
• 1/2 medium red onion, finely diced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
Step 1:
Drain tuna thoroughly and flake with a fork in a medium mixing bowl
Step 2:
In the same bowl, add peeled and pitted avocados. Mash with a fork until well combined with tuna
Step 3:
Add finely diced celery, red onion, and fresh dill to the bowl
Step 4:
Squeeze fresh lemon juice over the mixture
Step 5:
Add olive oil, sea salt, and black pepper
Step 6:
Gently fold all ingredients together until well combined, being careful not to overmix
Q: Can I make this ahead of time?
A: Best enjoyed fresh, but can be made up to 4 hours in advance if kept refrigerated
Q: How do I prevent the avocado from browning?
A: Use plenty of lemon juice and store with plastic wrap pressed directly on the surface
Q: Can I use canned tuna in oil instead of water?
A: Yes, but drain well and reduce the olive oil to 1 teaspoon
• Choose avocados that yield slightly to gentle pressure for perfect ripeness.
• Wild-caught tuna is recommended for better flavor and sustainability.
• Greek yogurt can substitute for one avocado if desired.
• Fresh herbs can be replaced with 1 tablespoon dried dill.
• Contains fish and tree nuts (avocado).
• Keeps in refrigerator for up to 2 days.
• Add a pinch of red pepper flakes for heat if desired.
Serve chilled on a bed of lettuce, as a sandwich filling, or with whole grain crackers
Store in an airtight container with plastic wrap pressed directly onto the surface to prevent browning for up to 2 days in the refrigerator
Prepare all vegetables before opening tuna cans and cutting avocados to prevent oxidation
- Pat tuna very dry to prevent a watery salad
- Add avocado last to prevent excessive mushiness
- Use lemon juice immediately after cutting avocado to prevent browning
Add chopped cucumber for extra crunch, or substitute Greek yogurt for one avocado for a lighter version. For spicy variation, add diced jalapeño or a dash of hot sauce
Serve with crisp white wine like Sauvignon Blanc or sparkling water with lemon. Pairs well with vegetable soup or mixed green salad
Year-round, best in summer when fresh herbs are abundant
Contains fish (tuna) and tree nuts (avocado). Made without common allergens such as eggs, dairy, soy, wheat, and shellfish
