Description
This fresh and creamy Avocado Tuna Salad is a quick and nutritious meal that combines tender albacore tuna with ripe avocado, tangy lime juice, fresh cilantro, and zesty pico de gallo salsa. Ready in just 10 minutes, it’s perfect for a light lunch or dinner with vibrant flavors and satisfying textures.
Ingredients
Scale
Tuna Mixture
- 5 ounces Albacore Tuna, drained
- 1 tablespoon Mayonnaise
- 1 tablespoon Cilantro, fresh, chopped
- 1 tablespoon Lime juice (from half a lime)
- 1/8 teaspoon Salt, or to taste
Avocado Layer
- 1 Avocado, peeled and chopped
- 1 tablespoon Lime juice (from remaining half lime)
- Salt, to taste
Topping
- 1/2 cup Pico de Gallo
Instructions
- Drain Tuna: Carefully drain the liquid from the can of albacore tuna to remove excess moisture.
- Mix Tuna Salad: In a bowl, combine the drained tuna, mayonnaise, chopped fresh cilantro, and lime juice (from half a lime). Add 1/8 teaspoon salt, or adjust to taste, and stir until all ingredients are well incorporated.
- Prepare Avocado: Peel and chop the avocado, then place it in a separate bowl. Squeeze the remaining lime juice over the avocado and gently mash it with a fork, leaving some chunks for texture. Season with salt to taste and mix lightly.
- Assemble Salad: On each serving plate, spread half of the mashed avocado mixture as the base layer. Next, layer half of the tuna salad over the avocado. Top with a layer of fresh pico de gallo salsa. Repeat the layering for the second serving on another plate.
Notes
- Use fresh lime juice for the best flavor balance in the salad.
- If you prefer a lighter version, substitute mayonnaise with Greek yogurt.
- Pico de gallo can be store-bought or homemade for fresh taste.
- Serve immediately to enjoy the avocado’s creamy texture and avoid browning.
- This recipe can be easily doubled to serve more people.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
