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This avocado tuna salad brings together creamy avocado, flaky tuna, and zesty pico de gallo for a refreshing lunch that comes together in minutes. It is packed with flavor and perfect as a low carb meal that never leaves you feeling heavy but always satisfied.
I whipped this up one busy weekday when I wanted something nourishing but had no time for fuss. Now it is my go to lunch when I crave something filling but bright.
Ingredients
- Albacore Tuna: Look for tuna packed in water for a lighter taste and firm texture
- Mayonnaise: Adds creamy richness choose a good quality mayo for clean flavor
- Cilantro: Adds a burst of fresh herbs pick vibrant green leaves for best taste
- Lime: Adds tang and brightness buy limes that feel heavy for their size they are juiciest
- Avocado: Brings creamy texture and healthy fats choose ones that give slightly to gentle pressure
- Pico de Gallo: Provides freshness and zing go for homemade or high quality store bought
- Salt: Enhances flavor a flaky sea salt can give a nice finishing touch
Step-by-Step Instructions
- Drain the Tuna:
- Start by draining your can of tuna fully you want it nice and dry so the salad is not watery
- Mix the Tuna Salad Base:
- In a mixing bowl combine the drained tuna with mayonnaise chopped cilantro and juice from half a lime Add a little salt and mix well until everything is evenly combined
- Prepare the Avocado:
- Peel and chop the avocado then add it to another bowl Squeeze the other half of the lime over the avocado and gently mash with a fork until mostly smooth but with a few hearty chunks left Add salt to taste and mix lightly
- Layer the Salad:
- On a plate spread half of the mashed avocado then layer half of the tuna mixture right on top Spoon fresh pico de gallo generously over the tuna Repeat with the remaining ingredients for your second serving I love seeing the colorful layers right before digging in
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Avocado is my favorite ingredient here It makes the dish feel rich and satisfying without any heaviness My family always requests extra avocado on their plates and it brings so much creamy goodness
Storage Tips
If you are saving extra portions keep the avocado pit with the leftovers in an airtight container and squeeze in a little extra lime juice This helps prevent browning Eat within one day for best taste and texture
Ingredient Substitutions
If cilantro is not your thing you can use fresh parsley or even a tiny amount of dill
For pico de gallo swap in diced tomatoes with finely chopped red onion and a pinch of jalapeno if you like a bit of heat
You can use Greek yogurt instead of mayo for more tang and less fat
Serving Suggestions
This salad is fantastic on its own or you can scoop it up with crisp lettuce leaves for a hand held bite
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It also goes well as a filling for a stuffed avocado or for an open faced sandwich using your favorite bread
I sometimes serve it alongside fresh sliced cucumbers and radishes for an extra crunch
Cultural Background
Tuna salad has long been a lunch staple across different cuisines This version gives a fresh twist with avocado and pico de gallo inspired by flavors you might find in California or Mexican style cooking
Frequently Asked Questions
- → What type of tuna is best?
Albacore tuna is ideal for this dish due to its firm texture and mild flavor.
- → Can I prepare this meal ahead of time?
You can prep components ahead, but assemble just before serving to keep the avocado fresh.
- → Can I substitute the mayonnaise?
Greek yogurt or mashed avocado can replace mayonnaise for a lighter option.
- → How do I keep the avocado from browning?
Add extra lime juice to the avocado and store it tightly covered until serving.
- → What sides pair well with this?
Enjoy with leafy greens, cucumber slices, or low-carb crackers for added crunch.
- → Is this suitable for meal prep?
Yes, prepare the tuna and salsa in advance but add avocado just before eating for best texture.