Mayo-Free Avocado Tuna Salad
Avocado tuna salad is one of my easy go-to meals. It’s a recipe made with simple ingredients but transformed into something more sophisticated. I add flavor and texture to the tuna mix with spicy jalapeños, garlic, and smoked paprika. Also, I serve the mixture on a bed of spinach, crunchy radishes, juicy pomegranate seeds, and satisfying buckwheat.
This is the type of recipe that can be adapted for breakfast, lunch, and dinner. I can easily transform it into a gourmet avocado toast sandwich by spreading the salad on a toasted sourdough slice and serving it with a homemade omelet, or by serving it alongside a spinach smoothie and hash browns with corned beef for a delicious and hearty breakfast.
Table of contents
A ripe avocado can do wonders in the kitchen. I am telling you, anytime I want to impress my family and spend minimal time in the kitchen, I make this super easy spicy avocado tuna salad. It’s creamy, hearty, and filling, and can be easily adapted into many recipes. The kids like their cheesy tuna melts; my husband enjoys his in a wrap with lots of veggies; and I prefer mine either on toast with a runny egg or as part of a salad. No matter how you serve it, it’s guaranteed to be delicious.
Why you will love this recipe
- Healthier than mayo: I use avocado instead of mayonnaise, so this delicious salad is healthier and heartier than regular tuna salad. It also tastes better!
- Just a few ingredients: With tuna, veggies, and lemon juice, this salad is easy to make in minutes and can be served on a bed of greens or turned into a gourmet sandwich or wrap.
- Versatile for different meals: Make it into sandwiches, serve it on top of pasta, quinoa, buckwheat, or soba noodles. This recipe is easy to adapt based on what you crave.
- Inexpensive to make: I can make this lunch for less than $10 and serve the family. It is much less expensive than getting an avocado-tuna sandwich at the deli or any restaurant.
What you will need
- Tuna: I like to use Bumble Bee white albacore in water because it has a mild, clean taste and firm texture.
- Produce: Avocado is the main ingredient besides the tuna, so it is very important to get a ripe, healthy one. It will be used instead of mayo to mix the ingredients together. Chopped spinach boosts the nutrition and adds a pop of color. Sliced radishes provide a refreshing crunch and a hint of peppery bite. For even more heat, I like to add a small, chopped jalapeno. This is optional, but I love the flavor it adds to this salad.
- Wet ingredients: I add freshly squeezed lemon juice for brightness and acidity, and olive oil to enhance moisture and add a rich mouthfeel.
- Dry ingredients: My secret ingredient is toasted buckwheat. It adds a nutty aroma and satisfying crunch along with fiber and minerals. Pomegranate seeds give this salad a tart-sweet flavor, juicy texture, and vibrant color.
- Seasonings: Besides salt and pepper, I also add minced garlic for a robust umami flavor and smoked paprika for a slightly sweet, smoky note.
How to make
Soak the buckwheat: First, I let the buckwheat sit in boiled water for 30 minutes, covered. Then, I drain it and add half of it to a salad dish.
Make the salad: Next, I mix spinach, cooked buckwheat, radishes, and pomegranate seeds, with olive oil and a bit of salt.
Mix the tuna: In a separate bowl, I mash the avocado, then mix in the tuna, jalapeño, lemon juice, garlic, smoked paprika, and a dash of salt.
Combine the salad: Once it is well combined, I scoop it onto the salad mixture and serve.
Expert tip
How to choose the best avocado
If you’re planning to make this dish today, get a darker, slightly soft avocado. Give it a gentle squeeze. If it yields to slight pressure, that is good. But don’t get anything mushy. It should be dark green to black. If you’re planning to make it in a few days, get something firmer and lighter green. The skin should always be bumpy and solidly colored, with no dents or dark, sunken spots. If it has any squishy spots, put it back. If the stem comes off easily and the underside is bright green, it is perfectly ripe.
More tips to consider:
- Be sure to drain the tuna completely so the salad doesn’t end up watery.
- Mash the avocado with lemon or lime juice to keep it from getting brown and to add a bit of bright flavor.
- Also, to avoid browning, seal the leftovers in an airtight container, pressing plastic wrap up against it right away to prevent oxidation.
- Use an ice cream scoop or cookie scoop to form perfect tuna balls to place on top of the salad for visual appeal.
- I like to leave some chunks of tuna and avocado in there to add texture, rather than making it all mushy.
Recipe variations and add-ins:
- Add bacon: Everyone seems to love it when I add freshly cooked chopped bacon to my avocado tuna salad. Make it in the air fryer with this easy air fryer bacon recipe.
- Pickles: Minced dill or sweet pickles are the perfect addition to this tuna salad.
- Add eggs: For extra protein, creaminess, and texture, I sometimes add a few chopped-up hard-boiled eggs. Make them in the Instant Pot for perfect eggs every time.
- More veggies: Another way to dress this up is to add more veggies, such as chopped bell peppers, mushrooms, tomatoes, onions, and olives.
- Add herbs and spices: I also like to add my favorite herbs and spices, such as dill, parsley, basil, chives, celery seed, and thyme.
Serving suggestions:
Besides serving it as a salad, I also like to wrap this creamy, mayo-free avocado tuna salad in a big lettuce leaf for a light lunch with veggie chips. My air fryer veggie chips only take 30 minutes to make and are the perfect alternative to potato chips. I make them with colorful vegetables like beets, sweet potatoes, and carrots, and then add seasonings to make them really flavorful. It is also delicious as a hearty sandwich on my homemade Amish white bread. With just 5 ingredients everyone has in their kitchen, anyone can make this soft, fluffy loaf.
This salad can also be scooped up as a dip with tortilla chips, veggie sticks, or my crispy air fryer pasta chips. These are simple to make because you only need some pasta, seasonings, and an air fryer. It takes about 10 minutes to cook them, and they can scoop up a whole bunch of avocado tuna. For something a little more filling, I add a few scoops to this Instant Pot rice. It comes out tender and fluffy every time using just water, oil, and salt.
How to store leftovers:
- Refrigerate: Avocado tuna salad will last a few days in an airtight container in the fridge. I like to cover mine in plastic wrap, so it doesn’t turn brown.
- Freezing: Freezing is not recommended.
Frequently asked questions
If the avocado is not ripe enough, the salad can be bitter. Make sure it is not hard or too light green inside. It is best to taste it before making it. Check out my Expert Tip for more ways to find a perfectly ripe avocado. Overworking the avocado can also make it taste bitter. The enzymes in the cell walls react with oxygen, producing a bitter aftertaste. Use gentle pressure to mash the avocado with a fork, and don’t turn it into a paste.
Sometimes, the avocado is just too small or doesn’t have enough moisture for all the other ingredients. The best thing to do is to add another avocado. If I do this, I usually mash them with a bit of lemon juice and salt. If I don’t have another avocado, mayonnaise or Greek yogurt will do. A simple mixture of olive oil and lemon juice will also work.
First, be sure to drain the tuna completely. I usually drain the can, then press the lid down to squeeze out any excess moisture. To be extra positive, you can pour it into a strainer and press it with a paper towel. Then, make sure the avocado is not overripe. That can also lead to excess moisture. Any added vegetables can also have extra moisture, so be sure to drain them.
If your avocado has red streaks or spots inside, they are usually caused by the pit being exposed to air. This happens when the pit moves or when the avocado is overripe. It is still safe to eat, but the red part may have a slightly bitter taste. The best thing to do is to cut out these red parts and use the surrounding areas. If the avocado is mushy or smells sour, throw it away and use a different one.
More salads to enjoy:
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Mayo-Free Avocado Tuna Salad
Ingredients
- 4 cups fresh spinach washed – or use kale
- 1/2 cup raw buckwheat
- 4-5 radishes cleaned and sliced
- 1/3 cup pomegranate seeds
- 2 tablespoons olive oil
Tuna salad mix:
- 1 avocado ripe
- 2 cans white albacore tuna in water drain water
- 1 jalapeno seeded and chopped
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon smoked paprika or regular paprika
- 2 cloves garlic minced
- salt and pepper
Instructions
- Bring a kettle of water to a boil. Place buckwheat in a rice colander and wash, then drain excess water.
- Place buckwheat in a medium bowl and pour 1 cup of hot water over it. Cover the bowl with a towel or dish and let it sit for 30 minutes. After that, drain any excess water. If you’re not using it right away, transfer it to a container for later use.
- Add spinach, buckwheat, sliced radishes, and pomegranate seeds to a salad bowl. Season with oil, a dash of salt and pepper, and mix well.
- In a small bowl, mash the avocado. Then, add the tuna, jalapeño, one teaspoon of lemon juice, smoked paprika, minced garlic, and a dash of salt. Mix everything until well combined. You can scoop this mixture onto a salad or use it as a filling for sandwiches or wraps.
- Serve and enjoy!
Notes
How to choose the best avocado
If you’re planning to make this dish today, get a darker, slightly soft avocado. Give it a gentle squeeze. If it yields to slight pressure, that is good. But don’t get anything mushy. It should be dark green to black. If you’re planning to make it in a few days, get something firmer and lighter green. The skin should always be bumpy and solidly colored, with no dents or dark, sunken spots. If it has any squishy spots, put it back. If the stem comes off easily and the underside is bright green, it is perfectly ripe.More tips to consider:
- Be sure to drain the tuna completely so the salad doesn’t end up watery.
- Mash the avocado with lemon or lime juice to keep it from getting brown and to add a bit of bright flavor.
- Also, to avoid browning, seal the leftovers in an airtight container, pressing plastic wrap up against it right away to prevent oxidation.
- Use an ice cream scoop or cookie scoop to form perfect tuna balls to place on top of the salad for visual appeal.
- I like to leave some chunks of tuna and avocado in there to add texture, rather than making it all mushy.
This is insanely creative! Love the idea of putting avocado in tuna salad!
Love the addition of avocado in the tuna salad! I’ve got to make this for my mother-in-law – she’d go nuts for it!
Loving this spicy take on tuna salad! Sounds so good!
Love that you spiced things up with some jalapeño!
Love this twist on a traditional tuna salad – can’t wait to give it a try!
What a delicious twist on tuna! I love the spice!