Avocado Tuna Salad

Caper and Olive
by Caper and Olive
2 servings
10 min

It is not a surprise to anyone that knows me the tuna salad is one of my favorites. I have been making myself tuna salad on crackers and tuna salad sandwiches since I was a little girl. Over the years I went from making tuna was a splash of red wine vinegar and a some mayo to adding things like olives and shallots, to swapping out the vinegar for another favorite ingredient....dijon mustard. It came as no surprise to my family recently when I took my love for tuna salad and adding the favorite of all ingredients of mine, avocado, to my new concoction.

But I didn't stop at just adding avocado. I added a squeeze of fresh lemon juice, some herbaceous flavorful dill, a punch from a minced shallot and of course some kosher salt and freshly ground black pepper. Not only are you subtracting the mayo from the equation and bringing in a healthier fat, this is a great salad to make for a picnic or outdoor get together because there is no dairy that can spoil.

If you are a tuna salad fan, I hope you give this one a try! I promise you will love it!

Recipe details
  • 2  servings
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • 1 medium Hass avocado, cut into cubes
  • 1 small shallot, minced
  • 1 can yellowfin tuna in olive oil (like Genova)
  • 1 tsp fresh dill, roughly chopped, plus extra for topping
  • 2 tbsp freshly squeezed lemon juice (about 1/2 of a lemon)
  • 1/2 tsp kosher salt
  • freshly ground black pepper, to taste

In a medium bowl, place the cubed pieces of avocado and begin to smash with a fork leaving some chunks. Once the avocados are smashed, add in the minced shallot and stir to combine.
Using a fork, flake the tuna out of the can into the medium bowl with the avocado mixture. Add in the kosher salt, freshly ground black pepper to taste, lemon juice and chopped dill. Combine all the ingredients well by stirring until the whole mixture looks green and the tuna is well combined.
Serve with crackers, toasted garlic bread, in a pita pocket with lettuce or on your favorite bread.
Caper and Olive
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