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    Home » Dinner

    Avocado Tuna Salad (Whole30, Paleo, Keto)

    September 23, 2021 Updated: April 5, 2022 by Lisa Wells / 61 Comments

    This no mayo avocado tuna salad recipe is an easy healthy lunch or snack that's ready in 5 minutes with just 4 ingredients. And it's a gluten-free, dairy-free, paleo, Whole30, and keto tuna salad recipe. This quick meal is packed with protein and so delicious!

    Avocado tuna salad stuffed avocado boat with lemon

    I love this avocado tuna salad. It makes a great quick and easy healthy snack or a perfect lunch. And it's another great way to eat one of my favorite foods—avocados.

    This recipe uses just four essential ingredients, but it reminds me of the old school classic tuna salad I used to eat as a kid. For me, it's true comfort food.

    And it's really simple to put together. Best of all, it requires NO cooking, so it’s perfect if you’re in a hurry or don’t feel like heating up the stove.

    Unlike traditional tuna salad, it requires no mayo! This healthy tuna salad recipe without mayonnaise gets its creaminess from the avocado instead.

    This post may contain affiliate links, meaning if you decide to make a purchase through my links, I may receive a commission at no cost to you. Please read my disclosure for more information.

    Ingredients for no mayo tuna salad

    Avocados are in season throughout most of the year. Choose a ripe avocado that’s firm but with a little “give.”

    You can check for ripeness by pulling the small piece of stem. If the stem comes off easily, the avocado is ripe. If it holds firm, then it’s not ready quite yet.

    The spot where the stem meets the avocado should appear green underneath. If the stem falls off easily and the spot underneath is brown, the avocado is overripe and may be brown inside.

    Avocados on cutting board

    When it comes to selecting the fish, you can use whatever tuna you have—leftover tuna from last night's dinner works great in this recipe. In fact, home-cooked tuna may be even better than canned!

    Of course, most of us opt for cans of tuna out of convenience. Be sure to select a good quality canned tuna.

    White albacore tuna has a firm, meaty texture, light white color and mild flavor. Chunk light tuna is made from smaller varieties of tuna fish and has smaller flakes and a stronger flavor.

    With a recipe this simple, choosing the best tuna and avocado will make a huge difference. When there are only four components to a dish, you want to choose the best items you can find—this means perfectly ripe avocados and high-quality tuna. You won't even miss the mayo!

    How to Make a Tuna Salad Stuffed Avocado

    Cut the avocado in half, remove the pit (carefully) and scoop out the middle of both halves leaving a shell of avocado flesh. You want to have about half of the avocado in the mixing bowl to use for the salad. 

    Add a generous squeeze of fresh lemon juice, stir in a bit of finely chopped onion to taste, and mash all the ingredients together. Once the other ingredients are combined, gently mix in the tuna to finish this easy tuna salad.

    Avocado tuna salad

    The key to making this recipe truly great is tasting it as you make it. Because avocados and lemons vary in size, it's important to taste as you go along to make sure you have the right balance of creaminess and acidity in the tuna salad. Add a little more avocado or lemon juice if needed to strike the right balance.

    I love how perfectly simple this recipe is—yet you can easily customize it to suit your taste by adding dill pickles, red onion, dijon mustard, fresh herbs, bell pepper or even hot peppers for a little kick. You could even use lime juice instead of lemon. Just add whatever else you like in your tuna salad.

    When you’ve got your perfect tuna salad blend, you simply scoop into the avocado cups and enjoy. You get a few bonus bites of avocado left in the shell (who can complain about more avocado?!).

    This stuffed avocado boat is a simple, healthy meal. It’s low carb, high in protein and full of healthy fats, so it will keep everyone full and satisfied for hours. It’s an easy lunch with simple ingredients and a great quick meal or snack to make any time.

    To round this main dish out, you could pair it with a delicious soup. Avocado stuffed with tuna salad along with a quick tomato soup or broccoli soup makes a perfect fast meal.

    More Easy Healthy Salad Recipes

    Try these healthy recipes for a light lunch, snack or side dish for something a little different.

    • Antipasto Salad
    • Broccoli Salad with Bacon
    • Avocado Caprese Salad
    • Roasted Sweet Potato Salad
    • Shrimp and Arugula Salad
    Avocado tuna salad

    Avocado Tuna Salad (Paleo, Keto, Whole30)

    An easy no-mayo quick and easy healthy snack or lunch.
    4.58 from 19 votes
    Print Save Email
    Prep Time: 5 mins
    Total Time: 5 mins
    Servings: 2 servings
    Course: Main Course
    Cuisine: American
    Diet: AIP, Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Whole30
    Author: Lisa Wells

    Ingredients

    • 1 avocado
    • 1 lemon juiced, to taste
    • 1 tablespoon chopped onion to taste
    • 5 ounces cooked or canned wild tuna
    • sea salt to taste
    • fresh ground pepper to taste

    Instructions

    • Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
    • Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
    • Fill avocado shells with tuna salad and serve.

    Nutrition

    Calories: 239kcal Carbohydrates: 14g Protein: 16g Fat: 15g Saturated Fat: 2g Cholesterol: 25mg Sodium: 183mg Potassium: 688mg Fiber: 8g Sugar: 2g Vitamin A: 185IU Vitamin C: 38.7mg Calcium: 38mg Iron: 2mg
    Keyword: avocado tuna salad, tuna salad without mayo
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

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    Reader Interactions

    Comments

    1. Betsy @ AnnaNimmity.com

      March 23, 2013 at 8:08 pm

      This looks really good! I can't wait to try it.

      Reply
      • Lisa

        March 24, 2013 at 3:42 pm

        It's one of my favorites - hope you enjoy it!

        Reply
    2. Karen Joy

      March 25, 2013 at 11:57 am

      GREAT idea to use part of the avocado, mashed, as the creamy component that holds the tuna salad together. I am DEFINITELY doing this. Thanks!! 😀

      Reply
      • Lisa

        March 27, 2013 at 1:37 am

        Thanks - hope you enjoy it!

        Reply
        • Bill

          July 08, 2017 at 5:19 pm

          5 stars
          This was great! Thanks for sharing it.

          Reply
    3. Blythe madura

      March 25, 2013 at 2:22 pm

      Carb free. . I love it!

      Reply
      • Lisa

        March 27, 2013 at 1:38 am

        Thanks!!

        Reply
    4. Primal Primos (@PrimalPrimos)

      March 31, 2013 at 7:40 pm

      What a delicious combination!

      Reply
      • Lisa

        March 31, 2013 at 7:43 pm

        Thanks - glad you like it!

        Reply
    5. Dominic

      August 27, 2013 at 8:45 am

      Glad I found this. Trying to go Paleo. *Thought* I didn't like Tuna. This has just proved me wrong and given me a great new option. Thanks!!!

      Reply
      • Lisa

        August 28, 2013 at 10:36 am

        Awesome! Thanks Dominic!

        Reply
    6. Felicia

      October 22, 2013 at 12:49 am

      Oops, I scooped out all the flesh. Oh well, it'll still be delicious and creamy!

      Reply
    7. Linda

      November 01, 2013 at 12:18 am

      This will become my new lunch favorite.

      Reply
    8. Eileen @ Phoenix Helix

      December 04, 2013 at 8:41 pm

      This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2013/12/04/paleo-aip-recipe-roundtable-5/

      Reply
      • Lisa

        December 05, 2013 at 12:58 pm

        Eileen, I am happy to share this recipe on your Paleo AIP Recipe Roundtable!

        Reply
    9. sandy

      December 10, 2013 at 7:57 pm

      I was wondering what kind of onion you used? Thanks!

      Reply
      • Lisa

        December 10, 2013 at 10:10 pm

        I usually use a sweet onion, like Vidalia or Maui.

        Reply
        • Jack

          July 31, 2018 at 10:18 pm

          I can t eat onion, usually sub roasted garlic but that might not be a good combo here

          Reply
    10. Shiny Happy Pretty

      January 05, 2014 at 8:02 am

      I love this recipe!

      Reply
      • Lisa

        January 07, 2014 at 3:08 pm

        Thank you 🙂

        Reply
    11. Judi

      January 05, 2014 at 2:20 pm

      Just made this and the 10 minute tomato soup -- both delicious

      Reply
      • Lisa

        January 07, 2014 at 3:10 pm

        Thank you Judi! I'm so glad you enjoyed them!

        Reply
    12. Cindy

      January 09, 2014 at 2:58 pm

      My husband and I just started Paleo this week. This was delicious! With recipes like this I know we can meKe this healthy life change!

      Reply
      • Lisa

        January 09, 2014 at 5:36 pm

        That's great Cindy! Paleo is easy once you get a few recipes down.

        Reply
    13. Ithfifi

      April 09, 2014 at 5:31 pm

      I am itching to try this, I absolutely love avocado's with fish, this looks perfect for a light but satisfying lunch - Ps I found your page via Pinterest, this is super popular! 🙂 xx

      Reply
    14. [email protected] Tastes Good

      May 19, 2014 at 6:41 pm

      Looks delicious! Avocados are one of my most favorite things! I am definitely going to give this a try. Pinning! I enjoyed your talk on Pinterest at Blogher Food '14. Thanks for taking the time to put together a wonderful presentation!

      Reply
      • Lisa

        May 19, 2014 at 7:13 pm

        Thanks, Marion! Avocados are one of my most favorite things too. Hope you enjoy it!

        Reply
    15. Lisa Spears

      July 07, 2014 at 6:40 pm

      made these to take for lunch out on the boat. Very good.

      Reply
      • Lisa

        July 12, 2014 at 8:22 am

        Thanks, Lisa!

        Reply
    16. Tricia

      February 01, 2015 at 12:22 am

      I wish I could find some tuna without soy added. Every can and packet I've found has soy flavoring added

      Reply
      • Lisa

        February 03, 2015 at 6:05 pm

        The ingredients in the Wild Planet tuna are just tuna and sea salt.

        Reply
      • Mindi

        July 13, 2017 at 1:47 am

        Costco has a canned version without soy.

        Reply
    17. Jackie

      April 17, 2015 at 3:15 pm

      Thank you, I LOVE this recipe, today I added some chopped cucumber for some crunch and it was even better!!

      Reply
    18. RG

      July 27, 2015 at 8:56 pm

      Wow! Did not expect it to taste that good. So easy and so fresh. Will become a staple. Make sure to add enough salt!

      Reply
      • Lisa

        July 28, 2015 at 4:58 pm

        Thanks! I'm so glad you enjoyed it!

        Reply
    19. Lisa

      September 10, 2015 at 7:50 pm

      Thanks Megin!

      Reply
    20. CJ Huang

      September 11, 2015 at 3:00 pm

      I'm liking this idea of using avocado instead of mayo. I bet it adds some wonderful flavor too! Such a easy and yummy recipe. 🙂 I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!

      Reply
    21. Chrissa - Physical Kitchness

      September 11, 2015 at 5:58 pm

      Love this idea! So much protein and healthy fats in this little treat!

      Reply
    22. Jody

      January 01, 2016 at 8:03 pm

      Great healthy recipe! Thanks for sharing!
      Hugs,
      Jody

      Reply
    23. Savannah

      January 04, 2016 at 10:59 am

      I enjoy adding a chopped, boiled egg to this recipe for even more protein. Great idea about the lemon, I'll add that next time.

      Reply
    24. Jo

      February 19, 2016 at 12:26 pm

      One of my favorites! I like to pop it in the oven at 350 for about 10 minutes to give it more of a tuna melt consistency 🙂

      Reply
    25. Pooja Deveau

      February 10, 2017 at 6:54 pm

      This was so good!!! Will def do again

      Reply
    26. Ellie

      April 03, 2017 at 3:56 pm

      5 stars
      This was delicious! Modified it a little, I skipped the onion and used some fresh cilantro instead..so so Good! Thanks for posting the recipe!

      Reply
    27. Sabrina

      April 05, 2017 at 11:23 pm

      great serving idea! these flavors go really well together love how they're paired in this recipe, thank you for this!

      Reply
    28. MB

      January 03, 2018 at 8:17 pm

      5 stars
      Eating this now and am blown away by how balanced everything tastes with only 4 ingredients! And I'm getting full! Perfect recipe for Whole 30. Thank you for sharing!

      Reply
    29. madison

      January 29, 2018 at 12:36 pm

      5 stars
      Oh! Amazing! What nice combination. Very much appreciated the post!

      Reply
    30. Jeremy

      February 02, 2018 at 4:38 pm

      Is the cals without shell?

      Reply
      • Lisa

        February 02, 2018 at 7:08 pm

        Hi Jeremy, the nutrition information is for one serving (the recipe makes two servings) and includes everything. Hope this helps!

        Reply
    31. Veronica

      March 31, 2018 at 5:57 pm

      5 stars
      I just saw that this recipe is for 2 servings so it make complete sense now!! lol. Thanks. I have made it several times and love it!!

      Reply
    32. jenny

      June 19, 2018 at 6:52 pm

      This sounds amazing!

      Reply
    33. Cinnamon Vogue

      August 23, 2018 at 5:16 pm

      5 stars
      I hate Avocado but this recipes wants me to give it another try. Probably because in Sri Lanka we mix it with condensed milk and have it that way. I think I might scoop it out though and mix it a bit more with the tuna. Great idea and recipe. Thank you.

      Reply
    34. Printable Calendar

      November 26, 2018 at 7:51 am

      5 stars
      Oh! Amazing! What nice combination. Very much appreciated the post!

      I'm following with excitement

      Reply
    35. Deborah

      February 06, 2019 at 11:40 am

      5 stars
      I stumbled on your recipe via the Healthful Pursuit website. I had a very nice avocado sitting on the counter the past couple days and it was perfectly ripe today so went hunting for a nice KETO lunch idea and yours fit the bill. I did sub the lemon juice for lime (lime+avocado=bliss IMO) and used chopped green onions for a milder flavour as I am not a fan of raw onions other than the green onions. To bump up the nutrition I added a half cup of chopped cucumber.

      Absolutely delicious lunch! Thank you for the inspiration!

      Reply
    36. Julia Stearns @ Healthirony

      July 08, 2019 at 6:21 am

      5 stars
      That paleo avocado tuna salad is so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx for sharing, Lisa!

      Reply
      • Lisa

        July 08, 2019 at 6:12 pm

        So glad you love it, Julia!

        Reply
    37. Jill Roberts @ Wellnessgeeky.com

      August 02, 2019 at 5:04 am

      5 stars
      That avocado tuna salad looks absolutely fantastic. Beautiful photos, too. I look forward to trying this.

      Reply
    38. Emily

      December 05, 2019 at 1:24 pm

      The avocado makes tuna taste even better! Amazing combination! I'd sprinkle that with a dash of lemon and himalayan pink salt to give it a balanced taste.

      Reply
    39. Mary P

      April 02, 2020 at 1:47 pm

      5 stars
      Just got this recipe in my email from you. Made it for lunch today for my husband and myself. It was really tasty. I used minced onion in mine. Thanks for the easy recipe.

      Reply
      • Lisa

        April 04, 2020 at 4:09 pm

        Yay! I'm so glad you love it, Mary!

        Reply
    40. K Jukich

      August 07, 2020 at 7:24 pm

      I like to use this recipe but I add finely chopped celery, Kalamata olives, fresh dill or a mall amount of dill pickle relish and a dollop of tarter sauce. Either add halved cherry tomatoes or serve in a tomato on a bed of lettuce..

      Reply
    41. Cookie

      May 18, 2022 at 2:14 am

      5 stars
      Superb!! I used to eat my tuna slathered in mayo between sandwich slices or mixed with diced Jalapenos, tomato, and avocado. I have a nightshade sensitivity and I'm on the Lectin free diet now so this 100% works for me!! Thanks for sharing!! All I changed was adding Sriracha and lime instead of lemon.

      Reply

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