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Avocado Tuna Salad

Avocado Tuna Salad

Avocado Tuna Salad is served over toasted buckwheat and kale, with crunchy radishes. It is nutritious, fresh and hearty with a spicy kick.

Course Main Course, Salad
Cuisine American
Keyword Avocado Tuna Salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 servings
Calories 381 kcal
Author Catalina Castravet


  • 1 can Bumble Bee White Albacore in Water drain water
  • 1/2 cup toasted buckwheat
  • 2 large kale leaves washed
  • 4-5 radishes cleaned and sliced
  • 1 avocado flesh only
  • 1 jalapeno seeded and chopped
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons olive oil
  • salt and pepper


  1. Bring a kettle of water to a boil. Place buckwheat in a rice colander and wash, drain excess water.
  2. Add buckwheat to a medium bowl, pour 1 cup of hot water over it and cover with a towel or dish. Let it stand for 30 minutes, drain any excess water, add half to a salad dish or transfer to a container if not using immediately.
  3. Remove stems from kale leaves and discard. Chop kale and add it to a medium bowl. Mix with olive oil, one teaspoon of lemon juice and dash of salt, massage the leaves with your hands for one minute and add to the bowl with buckwheat, add sliced radishes and give it a stir.
  4. In a small bowl mash the avocado, add tuna, jalapeño, one teaspoon of lemon juice and dash of salt. Mix until well combined and scoop on top of the salad. This mixture is also great in sandwiches or wraps.
  5. Serve and enjoy!
Nutrition Facts
Avocado Tuna Salad
Amount Per Serving
Calories 381 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Cholesterol 24mg8%
Sodium 238mg10%
Potassium 790mg23%
Carbohydrates 30g10%
Fiber 7g29%
Sugar 0g0%
Protein 20g40%
Vitamin A 3945IU79%
Vitamin C 59.9mg73%
Calcium 78mg8%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.