Pin
Bright flavors come together when mashed avocado, chunky tuna, and zippy pico de gallo mix up for a fast and feel-good lunch. It tastes super fresh, and you’re left full but not weighed down. Plus, it's a great choice if you want to keep things light and low on carbs.
I whipped this up on a crazy busy day when I needed something quick but still wholesome. Now, whenever I want lunch that's satisfying but has lots of zest, this is what I make every time.
Tasty Ingredients
- Pico de Gallo: Bright and zesty flavors—use the best jar you can find or make your own
- Avocado: Makes it smooth and creamy—grab avocados that squish just a little when squeezed
- Salt: Makes everything pop—try sea salt flakes for a fancy finish
- Lime: Lemony kick—pick heavy limes for max juice
- Mayonnaise: Creamy and rich—choose a mayo you like for flavor you trust
- Cilantro: Loads the salad with fresh green flavor—look for bunches with deep color
- Albacore Tuna: Go for the type packed in water for a lighter bite and firmer pieces
Simple Steps
- Layer Everything Up:
- Grab your plate and start with half the mashed avocado, then pile on half the tuna blend, and top with a bunch of pico de gallo. Do it all again with the rest for another serving. The color combo always gets me excited to eat.
- Prep the Avocado:
- Cut the avocado in half, take out the seed, chop and toss into a bowl. Squeeze out the rest of your lime over the top, then mash with a fork until it’s mostly smooshed but still chunky. Salt it, then give a light mix.
- Get the Tuna Ready:
- Open that tuna can and tip off all the water so it’s nice and dry, not soggy.
- Mix Tuna with Flavor:
- In your mixing bowl, toss in the dried tuna, mayo, cilantro, and half the lime juice. Don't forget a sprinkle of salt. Stir it all up until you see everything mixed together.
Pin
Avocado totally steals the show for me. Makes every bite feel extra creamy and keeps things filling. My crew at home always wants more avocado on their plates so I like to double up for extra smooth goodness.
Best Way to Store
If you've got leftovers, drop the pit right in with the extra, throw it all in a sealed container, and splash in some lime juice. That’ll keep things from turning brown. Snack on it within a day so it tastes awesome and not mushy.
Switch It Up
Cilantro not your jam? Fresh parsley is awesome, or just a pinch of dill if you like that taste.
No pico de gallo? Just use chopped tomatoes, some diced red onion, and a little jalapeno if you want a tiny kick. Works great.
If you’re looking for something lighter than mayo, Greek yogurt swaps in pretty easily—brings a tang and cuts some fat.
Ways to Eat
I love scooping the salad with crisp lettuce leaves for bite-sized snacks, but it’s also great just by itself.
Pin
Another favorite is filling avocado halves with it, or piling it onto toasted bread for a simple open sandwich.
Sometimes I lay out some crisp cucumber slices or radishes on the side. Adds a cool, crunchy bite.
Food Origins
Tuna salad has been a favorite lunch across lots of places for years. This take is inspired by fresh flavors you’d find in California or from Mexican cooking, swapping in creamy avocado and that punchy pico de gallo.
FAQs About the Recipe
- → What type of tuna should I use?
Stick with albacore tuna. It holds up well and has a nice mellow taste.
- → Can I get this meal ready beforehand?
Chop and mix things in advance, but wait to put it all together until you’re ready to eat so your avocado doesn’t turn brown.
- → Is there something I can swap for the mayo?
You sure can. Use Greek yogurt or even more avocado if you want to lighten things up.
- → Any tips to keep the avocado green?
Squeeze in more lime juice, then cover tight and pop it in the fridge till you’re set to eat.
- → What goes well on the side?
Some crisp cucumber rounds, leafy lettuce, or a handful of crunchy low-carb crackers go great with this stack.
- → Could I use this for meal prep?
Absolutely. Prep the tuna and salsa the night before. Mix in the avocado just before you chow down.