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Avocado Tuna Salad

A delicious mayo-free avocado tuna salad made with olive oil. Full of bright flavors, a pretty variety of colors, and a nice blend of textures. Perfect for lunch or a lazy dinner.

Prep Time
15 mins
Total Time
15 mins
Servings: 3
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 2 (5 oz) cans tuna in water, drained well*
  • 1/2 cup Diced seeded tomatoes (2 small)
  • 1/2 cup diced yellow bell pepper (1/2 medium)
  • 1/3 cup chopped red onion, rinsed
  • 1/4 cup chopped fresh parsley
  • 1 medium avocado (not too soft), diced
  • 2 - 3 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • Salt and freshly ground black pepper
  • Whole wheat sandwich thins, pita pockets, whole grain bread or romaine lettuce leaves, for serving

Instructions

    Cup of Yum
  1. 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. 
  2. Toss mixture. Serve in sandwich thins or pita pockets, on toasted bread or as lettuce wraps.

Notes

  • *If you plan on eating tuna a few times a month I recommend using light tuna, if you only eat it once in a while then white albacore is fine. I say this because recent studies show canned white albacore has 3x the mercury levels as light tuna so it shouldn't be eaten frequently.
  • *Also if using the white albacore tuna mash it up in the bowl a bit first before adding other ingredients, it just has a better mouthfeel this way.
  • Nutrition is only for tuna salad, bread or wrap not included.