Avocado Tuna Salad is not only healthier than traditional tuna salad, it tastes better too! Avocado provides all of the creaminess with no mayo!
I'll let you in on a little secret. I don't really like tuna. It's sad but true. However, I love this healthy Avocado Tuna Salad! The creamy avocado really adds great texture and flavor, and I love the crunch of the celery and onions in each bite. Can I taste the tuna? Yes. But you know what? I actually enjoy it when it swims among all those other great flavors!
Get it? "Swims"! I made a tuna joke.
Mayo Free Tuna Salad
The creaminess of avocado makes it an excellent substitution for mayo in this recipe. Not only is avocado infinitely healthier, but it also adds quite a bit more flavor. This is one of the rare instances where healthier food actually tastes better!
Another option people use for mayo free tuna salads is Greek yogurt. That is also a good substitution, as it is more akin to traditional mayonnaise, however, I think avocado makes it taste better.
Ingredients You will need
- Tuna - I used these pouch tuna packets because I think they have better flavor. However, canned tuna works just as well. Regardless of which you choose, be sure to drain the water or oil.
- Ripe Avocados - Be sure to remove the pit and skin.
- Lemon juice - Fresh squeezed or bottled lemon juice both work fine.
- Dijon mustard - Another hearty mustard can be substituted if desired, such as Stone Ground, Dusseldorf, or even brown mustard.
- Celery - Dice it into small chunks for the perfect sized crunch!
- Onion - I like the clean taste and crisp crunch on white onion, however, sweet onions work well, or even red onions if you crave that pungent kick.
- Parsley - Fresh, not dried.
Ways to Serve Tuna Salad
- Tuna salad can be enjoyed right out of a bowl.
- Serve it as a sandwich on whole wheat buns.
- Spread it on crackers.
- Serve it as an opened face sandwich on toast.
- Turn it into a lettuce wrap.
How to store it
The only drawback to using avocado is that it doesn't store well. Avocado begins to blacken when it is exposed to oxygen. I recommend eating your Avocado Tuna Salad sandwiches shortly after they are made. The lemon juice will hold off oxidation for a while, but don't expect to store these overnight.
You can tell an avocado is ripe when the skin has blackened and it gives a little when lightly squeezed. An unripe avocado will be rock hard.
Vacuum sealing pouch tuna gives it a fresher flavor and better texture than canned tuna.
Oil packed tuna is said to be more flavorful than water packed tuna. The oil helps lock in the flavor of the fish and gives the tuna a silky mouthfeel. A general rule in the culinary world is "fat adds flavor", this is true for oil packed tuna as well.
More Avocado Recipes
Avocado Tuna Salad
- 12 oz Tuna water/oil drained
- 2 large Avocados pit and skin removed
- 1 tablespoon Lemon juice
- 2 tablespoons Celery small chop
- 2 tablespoons Onion minced
- 1 tablespoon chopped Parsley
- 1 teaspoon Dijon mustard
- Add all ingredients to a bowl and mix to combine.
- Serve on toast, with cracker, or use for a sandwich.
This mayo free Avocado Tuna Salad recipe was originally published on this website November 6, 2016.
Would it be able to keep in fridge for a day?
Fox Valley Foodie
Avocado doesn't store well, I wouldn't recommend it.
Keith @ How's it Lookin?
Looks delicious. I love avocados with my meals, thanks a lot
Yes, thanks! Dusseldorf mustard that sounds perfect to me. I do stay clear of the yellow mustard, my father always called it baby ____ mustard.
Thanks again for the tip.
Avocado + tuna = brilliant. I feel like the mellowness of the avocado is a perfect pairing to the assertive tuna flavor. This looks awesome.
I for one love tuna, but can't tolerate Dijon. I am a mustard freak, l use it on everything but except for Dijon. Is there a alternative mustard that would fuse with this recipe, and your previous recipe of Mississippi sammies. I think you are a genius with the mixtures, blends of ingredients. Tuna, and avocado, who thought. Can't wait to try.
I've never seen Martin's Famous Rolls in my area, and I'd love to try them. I'm wondering if the Hawaiian rolls would work. To sweet maybe? Please let me know where I can find the Martin's Rolls , I do get back to Appleton once and a while.
Fox Valley Foodie
Thanks Michael! If you don't like Dijon you have a number of options: Stone Ground, Dusseldorf, or omit it all together. Any way you choose will turn out fantastic. I would just mainly steer clear of yellow mustard.
In regards to the Mississippi sammies, the Hawaiian rolls would work. I've used them on Baked Ham Sandwiches before with great success. Otherwise any similar sized dinner roll bun would work too if you are concerned about it being too sweet. You can often find Martin's on the east coast. Check out this link to see if they are near you: https://potatorolls.com/find-us/ If you ever do stumble upon them I really recommend picking them up. They make fantastic packaged buns, and I'm not just saying that because they sponsored my post.