5 from 15 votes
Avocado Tuna Salad
Avocado Tuna Salad mixes drained canned tuna with diced tomato, yellow bell pepper, red onion, parsley, and diced avocado, then lightly dressed with olive oil, lemon juice, salt, and pepper. The salad has a fresh, chunky texture with citrus brightness and creamy avocado, perfect for sandwiches or wraps.
Prep Time
15 mins
Total Time
15 mins
Servings:
3
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 2 (5 oz) tuna drained well, in water, canned
- 1/2 cup tomato 2 small, diced, seeded
- 1/2 cup yellow bell pepper 1/2 medium, diced
- 1/3 cup red onion rinsed, chopped
- 1/4 cup parsley chopped, fresh
- avocado not too soft), diced, medium size
- 2 - 3 Tbsp olive oil
- 2 Tbsp lemon juice fresh
- salt freshly ground
- black pepper freshly ground
- whole wheat sandwich thin for serving, or pita pockets or whole grain bread or romaine lettuce leaves
Instructions
- To a medium mixing bowl add drained tuna, tomatoes, bell pepper, onion, parsley, avocado, olive oil, lemon juice and season with salt and pepper to taste.
- Toss mixture. Serve in sandwich thins or pita pockets, on toasted bread or as lettuce wraps.
Cup of Yum
Notes
- Opt for light tuna if eating tuna salad multiple times per month due to lower mercury levels compared to white albacore.
- When using white albacore tuna, mash it slightly before adding other ingredients for better texture.
- Nutrition information covers the tuna salad alone and does not include bread, wraps, or lettuce used for serving.