My favorite tuna salad recipe is loaded with fresh herbs and avocado. It comes together quickly for a light and healthy lunch. Serve this tuna salad nestled in sourdough tortillas, piled high on sourdough sandwich bread or in lettuce wraps for a low carb option.
Tuna salad has always been one of my favorite lunches. As a kid, I probably ate a tuna salad sandwich with mayo and pickles at least once a week. This recipe is my grown up version of tuna salad, full of fresh herbs and chunks of ripe avocado. It's simple, satisfying and super easy to make!
- Canned Tuna: Start out with a good quality canned tuna that's solid packed in water. I like to make sure it has the dolphin safe label.
- Fresh Herbs: I think fresh dill is absolutely the perfect herb for tuna salad, but feel free to use any herb you prefer. Dried dill can be substituted, make sure to adjust the amount accordingly.
- Mayo: Homemade mayonnaise is used in this recipe but you don't have to make your own. Just substitute with any mayo of your choice. You can also swap the mayo out for plain greek yogurt to make it even lighter!
- Avocados: You'll need ripe avocados so make sure to have some on hand. To check for ripeness, press your finger into the outside of the avocado. The flesh should give a little when you press on it.
- Onions: If raw red onions are too strong for your taste, use chopped green onions for a milder flavor.
Putting this tuna salad together couldn't be easier so, let's dive straight into the details!
Dice the red onion, fresh herbs and avocado and place them in a medium sized mixing bowl. Drain the tuna and add it, plus the mayo and dijon mustard, and stir to combine. Taste to see if you'd like to adjust the ingredients or add salt and pepper. Chill at least one hour before serving.
How to serve
So what goes with tuna salad? Here are just a few ways that you can serve it.
- Cold sandwich: Pile high between two slices of bread with lettuce and tomato.
- Hot sandwich: Place between two pieces of bread with sliced cheese and brown both sides in a skillet to create a tuna melt.
- Salad: Serve piled high on a bed of lettuce.
- Low carb wrap: Create lettuce wraps to make a low carb, gluten-free option.
- Low carb snack: Spoon on top of thick slices of cucumber and sprinkle toasted sesame seeds on top.
- Meal prep: Make a healthy lunch by combining with slices of raw carrots and cucumber.
How long does tuna salad last? It will stay good for up to 5 days in the fridge, in a covered container. You can also freeze it in a freezer safe container for up to 2 months. After it thaws out make sure to drain excess water before stirring.
Easy lunch recipes
- grilled cheese sandwich
- turkey burgers with mango chutney
- curried chicken salad with mango chutney
- homemade tomato soup
- 2 (5oz.) cans solid packed tuna (drained)
- 1 avocado (diced)
- ¼ cup mayonnaise
- ¼ cup red onion (diced)
- 1 teaspoon dijon mustard
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- Place the ingredients in a mixing bowl and stir to combine. Add salt and pepper to taste if desired.
- Chill in fridge for at least one hour before serving. Store covered in the refrigerator up to 5 days.
This recipe is from Little Spoon Farm. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.