Avocado Tuna Salad

 

How To Make Avocado Tuna Salad Easy Avocado Tuna Salad Recipe Blondelish

Video taken from the channel: Blondelish


 

Tasty Avocado Tuna Salad Recipe Easy Salads

Video taken from the channel: Cooking With Claudia


 

Avocado and Tuna Salad | Healthy Foodie

Video taken from the channel: Healthy Foodie Ph


 

BEST TUNA SALAD RECIPE | easy & healthy

Video taken from the channel: Downshiftology


 

Healthy Avocado Tuna Salad (Making a No-Mayo Tuna Sandwich)

Video taken from the channel: How To Cook Smarter


 

Creamy Avocado Tuna Salad

Video taken from the channel: MacGetOnTrack


 

Healthy Avocado Tuna Salad Recipe + Light Lemon Dressing

Video taken from the channel: Natashas Kitchen


Directions. Instructions Checklist. Step 1. Cut avocado in half, scoop out the flesh into a large bowl, and mash avocado with the back of a fork or potato masher.

Add tuna, apple, onion, celery, toasted walnuts, mayonnaise, pickle juice, dill, Dijon mustar. The ingredient list now reflects the servings specified. Ingredient Checklist. 3 avocado, NS as to Florida or Californias avocados peeled, pitted, and diced. 3 (5 ounce) cans tuna in water, drained and flaked. ½ tomato, diced. ½ jalapeno pepper, diced. ¼ cup diced white onion.

1 pinch salt to taste. Add all ingredients to shopping list. Instructions.

In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and 1/4 cup cilantro. Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and 1/8 tsp black pepper. Click on the times in the instructions below to start a kitchen timer while you cook. Mash the avocado and lime juice together with sea salt. Add the tuna, cilantro, red onion, celery, and jalapeños (if using.

Avocado Tuna Salad Say hello to this omega-3 fatty acid bomb! Packed with heart-healthy tuna and fiber-rich avocado, this low-carb and diabetes friendly salad is ready to go in just minutes, and at a price that can fit any budget. Chop some avocados. Tuna salad made naturally creamy with the addition of avocado.

This super easy to make salad is healthy, light and refreshing and is great for a keto or low-carb diet. If you love tuna and you love avocado then you’re going to LOVE this avocado tuna salad. Tuna salad is delicious as it is but with the addition of avocado, it’s 1000x better!Add mayonnaise, celery, red onion, mustard, parsley, salt, pepper and/or optional hot sauce, lemon juice.

Gently fold in the avocado. Smash the avocados to your desired texture. Make it more to make it smooth, or gently stir to keep it chunky! Serve in a. Start by gathering ingredients: one can of tuna in water, avocado, cucumber, celery and red onion.

Chop cucumber and celery. Slice avocado in half, remove the seed, then slice each half into 4 sliced. Remove skin and chop. Avocado is a perfect stand-in for mayonnaise in this recipe. I add carrots and celery for crunch and extra veggie goodness.

For a different twist, I also add just a touch of smoked paprika. I love the flavor of it and it makes this avocado tuna salad a little different than traditional tuna salad. This Tuna salad with Avocado and Cucumbers is a modern twist on an American classic.

Flaky tuna mixed with creamy avocado, fresh cucumbers, and the best herbs and spices, makes for the easiest warm weather lunch!

List of related literature:

Put all the ingredients except the tuna, lemon juice, liquid from the preserved lemons, and olive oil into the pan and mix them together well.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Add tuna salad into the center of each avocado half.

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

In the bowl of a food processor, combine the artichoke hearts, spinach, goat cheese, 1 cup [80 g] of the cheddar, the mayonnaise, lemon juice, 1 tsp salt, 1/4 tsp black pepper, smoked paprika, and red pepper flakes.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

In a bowl, toss the cubed ahi tuna with the scallions, coconut aminos, fish sauce, and minced jalapeño, if using, to evenly coat.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Avocados are halved and garnished with seasonings, lime juice, lemon juice, vinegar, mayonnaise or other dressings and often the halves are stuffed with shrimp, crab or other seafood.

“Edible Medicinal And Non Medicinal Plants: Volume 3, Fruits” by Lim T. K.
from Edible Medicinal And Non Medicinal Plants: Volume 3, Fruits
by Lim T. K.
Springer Netherlands, 2012

Put the tuna in a small bowl, pull into large flakes with 2 forks, and stir in 3 to 4 tablespoons of the vinaigrette.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

Add the avocado and tuna to the mixture and let it sit for 10 minutes.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

3 Make the dressing by placing the garlic, half the anchovies, the zest and juice of the lemon and the egg yolks into a blender and blending to a paste, then incorporating the oil slowly to form an emulsion.

“Professional Chef Level 2 S/Nvq” by Gary Hunter, Patrick Carey, Terry Tinton, Stephen Walpole
from Professional Chef Level 2 S/Nvq
by Gary Hunter, Patrick Carey, et. al.
Cengage Learning, 2007

• In a blender, combine 450 grams (scant 2 cups) of the avocado with the extra-virgin olive oil, lime juice, liquid glucose, and fine sea salt.

“Atelier Crenn: Metamorphosis of Taste” by Dominique Crenn
from Atelier Crenn: Metamorphosis of Taste
by Dominique Crenn
Houghton Mifflin Harcourt, 2015

Place the tuna, celery, egg, mayonnaise, capers, parsley, lemon zest, lemon juice, salt, and pepper in a medium bowl.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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66 comments

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  • I made it today and it is the best Tuna salad I have ever made:) Thank you very much. I have subscribed and can’t wait to see your other recipes!

  • Our knives can’t even cut through the plastic around a watermelon wedge. No threat for injury here, they just kind of shred everything.

  • Thank you I love the way you explain about the different types of tuna, as well as making all aware of safety and risks using knives. I will definately try this on red lentils flatbread��

  • Hi Sasha, I just found your channel as I was looking for a honey oats bread recipe. I just browsed through all the video content briefly, love them.

  • Thumbs down. Even though it is reasonably good, 14.38 minutes for a 1.6 minute video is too much!! The sound quality is bad, and the lengthy explanations are not needed.

  • Check out Forks over Knives for Professor Colin Campbells Health benifits of being Vegan,Any fish is bad for you there are so many pollutants in our Oceans Fish ALL FISH IS FULL OF MERCURY WHICH IS EXTREMELY POISONOUS TO US. PEOPLD ARE BEING TOLD LIES GO VEGAN WATCH GAME CHANGERS NETFLIX

  • I so choose avocado over mayo! Love the lettuce wraps! Thank you for all the options on making and how to serve! Great idea on the meatballs! Very much enjoyed full watching your video! ������

  • Thank yoi for the nice healthy recipe.
    As I haven’t used mayo in decades, this is truly wonderful.
    However, my family DISLIKES cilantro, so we ALWAYS subsitute it with parsley.
    Thank you again. ����

  • The problem I have with her salads is all that cilantro…cannot stand the stuff, and she uses it in every salad…maybe something different?

  • I like to caramelizar onions to add this bit of sweet flavor, bell peppers which add this fresh pop to it, and some chile’s en vinagre for some spice.

  • I found an fantastic avocado tool.It consists of folding knife and spoon.It’s very convenient and ease to use.You cannt miss it.
    https://youtu.be/FlivOShRg60

  • Hi Lisa long time subscriber first time poster however today I had to share your craft across Facebook and Instagram and my friends love this go to lunch
    I really did not know what to have lunch so I looked in the food cupboard I had a lot of canned tuna chunks as soon as I use up the mountain of canned I will look for wild caught tuna in the future good for me and good gircthe planet

    This is what I did with your Tuna salad I had to substitute celery for cucumber as zi am not a fan also zi was a little descendant and added feta cheese do here’s my version

    1 can of tuna chunks (drained)
    Cucumber
    Feta Cheese cut into cubes
    Half an onion diced
    Basil or Oregano or Thyme I used all 3 just a pinch
    Half a tablespoon of Dijon mustard
    Good dollop of mayo

    I didn’t realise two cans is more than enough for one person so I have split it into two bowls having one as a late lunch light evening g meal with a jacket potato tomorrow I am going to buy some fresh sliced bread
    I love your mini hiking blogs around Orange county I was amazed at the amount of wildlife running about and then the inspirational post hike smoothie

    Keep bringing us new ideas I am loving them

    Donald from London Rnglamd x

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  • Wow… Words cannot describe how I feel right now:) Never would I have imagined that this recipe would have been able to reach so many people! My aim as a Registered Dietitian and Chef is to equip individuals with the hands-on food skills to make healthy eating the easier choice! For more recipe tutorials, feel free to head on over to my youtube channel at “Amanda Li Registered Dietitian” or my website here: https://www.nutritionwellnesssimplified.com/recipes Until next time, relish every bite

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  • I’m eating tuna salad right now( my own recipe) as a dinner. It’s summer and this salad works great because it’s low caloric (I don’t use dressing as my tuna is already in olive oil )

  • AYŞEGÜL 34 DENIZLI SANA ULAŞMAK VE TANIŞMAK ISTIYORUM BEN BEKARIM EMEKLI SEN ARZU EDERSEN GORUSELIM. 5510505595 VEYA 5362038563 GORUSELIM BENI ARA

  • this is it.. i love it.. im an avocado lover and my wife likes tuna.. so this would be the perfect set up.. thanks for sharing once again…

  • Wowwww perfect Sandwich for me…(No Mayo )….I am not a big fan of Mayo…but I love avacadoes….When I saw the title….I feel like great,perfect for me��������……I love it ��..thanks for sharing ��…superb presentation as always ��

  • I made this tonight and OMG!!! Funny thing is I don’t like avocado but this looks so delicious.. To my surprise I absolutely LOVE IT! Thanks for the recipe!��❤️��❤️

  • I just made it & its frickin delicious! Thanks for the recipe. I never would of mixed avocado or put mustard in tuna if not for you. It’s gonna be a staple in my diet now. Thanks again.

  • I was thinking smash half and chunk half so you could get that avocado texture. I’m definitely going to try this, I just bought some tuna today �� I like the idea of replacing the mayo, and I already add mustard and onions to mine so this is perfect! Plus that color��

  • I know this sounds strange but I always mess up homemade salads. It just never tastes as good as if I buy it pre-made. But THIS…..this salad was a hit. I tweaked the recipe a bit by adding it a few drops of rice vinegar and a teaspoon of smoked sea salt and it was so delicious. Thank you Claudia!!

  • Wow, so glad I found this channel
    I’m in desperate need of a health change, I have arthritis, got inflammation and pain like all the time and want to avoid pharmaceutical drugs. This will surely help me ( not this recipe this channel)

  • Excellent presentation I learned a lot. I’d be excited to see more of this chef if this channel is still going.. I make a similar version with all the above but with peanuts and lime and a bit of jalapeno. I know peanuts aren’t the best…but once a month why not? Oh the mustard is new, I’ll try that. Thank you!

  • Made this today for the first time and was amazed at just how delicious it was even without any mayonnaise. Thank you for this recipe. What a “game-changer”!!!

  • 1 can light tuna drained
    1-2 stalk celery chopped fine
    Can add Chopped pickles if desire
    1/4 fine chopped red onion
    1-2oz chopped walnuts
    Med bunch chopped cilantro
    1 Medium large ripe avocado
    Apple cider vinegar
    Mustard of choice
    Salt
    Pepper
    Mix together

  • Loved this recipe and so disappointed to find it was done 5 yrs ago and she only did three videos. Great advice on the type of tuna to buy changed the way I shop.

  • Thank you for sharing
    You are good
    Sorry but you need to sharpen your knife��
    As I said I loved your recipe and your faultless presentation

  • Thumbs up for this video.I have the same tuna and said, I need to find a YouTube video where I can learn how to make a nice salad.Thanks

  • This is brilliant. I just bought a ton of canned tuna and avocado so this recipe came at the right time haha. I’m not much of a mayo person so this is perfect for me. I would love it spread on bagel or pita bread… yum! I love it! ��LIKE #10

  • Usually I add serrano pepper ��️ and avocado �� cilantro instead of parsley and eat it with crackers. But tomorrow I’ll give a try with parsley and make myself a sandwich with leaves of lettuce. ��

  • This is a SUPERB, very professional presentation of a profoundly practical recipe. I have been looking for a tuna recipe that would go well on tortillas without being soggy and this is it.

    Like the endive idea, too.

    You could make several of these ahead, and eat all day without worry about overeating.

    Thank you, Chef Amanda!

  • let me tell people what I’ve experienced in my life I’m 62 years old and I can tell you I don’t care how healthy they say these oils are if you’re dumping that kind of olive oil in your salad that shit is still fattening onion look at the calorie count for one teaspoon I can’t believe there are healthy foods healthy fats I think fat is fat and even though it might not turn into saturated fat in your veins it turns into fat on your ass

  • I’ve never seen tuna drained so “quickly”. It takes a lot more squeezing to really drain it well. Thus, this is. Is leading and it will end up mushy. Otherwise, good recipe.

  • Tuna is always a staple in my opinion. I ❤️ the addition of the herbs & Dijon. One more ingredient my mom used growing up (that I can’t make without) is pickled banana peppers, chop & pour a little brine in, to taste.

  • I’ve made this salad, served on a toast with salad leaves and sliced tomatoes, delicious but I wish it was with plaint croissant. Will always be on our table from now on. Thank you Lisa!

  • I love all your recipe videos so much. Can I use cucumber instead of celery?
    The down side of living in a small town it’s that we don’t have celery here hahah

  • I did this recipe and
    I loved it.
    Soo didnt know that about Corriander (or Cilantro as the Americans call it) but I think the best ingredient in this recipe that makes it ‘Tops’ is the mustard. I used wholegrain mustard. This mixture is devine. I ate it with a little bit of rice on the side.

  • Your little mercury lesson was perfect and to the point. Most YouTubers go on forever about Sustainable.
    Organic. Free range. Low carbon footprint. Vegan. Gluten free. Blah. Blah. Blah. Blah.

  • I made this today and it is absolutely delicious! I unfortunately didn’t have any cilantro/coriander so i used mint �� ��
    I will be making this lots, thank you ������

  • Here is the Philippines we use avocado as a dessert avocado flavored ice cream, avocado shake or just simply mash the avocado it ice, sugar and milk

  • Hey sasha
    How are you buddy?
    Hope you doing well
    I never tasted avocado nd tuna too
    Your recipe looks amazing
    So creamy
    Loved the use of parsley, onion tooo����

  • Dear Sir.. I am a foodie, and for years I have been trying to follow a healthy diet with no success, most of the recipes I come across are not delicious which does not satisfy me, or they consist of “fancy/complex ingredients” that I can’t find at my local shops, and if I do, they are super expensive, but your channel is a true inspiration.

    If there is any way for me to get your email and share few/simple tips that can help grow your channel.. I am not looking for profit, the only gain I want is for your channel to continuo and grow so me & people like me can enjoy these not only healthy but innovative, simple & delicious recipes.

  • Love your recipes!! I make my tuna salad almost same way.Sometimes I add some diced red bell paper and few Tbs.Corn. It is very tasty and colorful!

  • Hi Natashas! What kind of herb can be replaced of cilantro for this salad?! Caz my family cannot eat that herb btw i want to make it this avocado tuna salad with another herb if can:)

  • If you were to just make the salad and not give the world a nutritionists lesson on every ingredient that you used it would be a shorter but better video. What caught my eye was the tuna salad recipe title, wasn’t looking for a food science lesson

  • Hi Sasha, this is a very creamy and healthy tuna avocado salad and I love it. I’ve saved this video to make this recipe, hopefully soon. ��

  • Ohhh Emmm Geee�������� this was the most delicious Tuna/Avo salad I’ve ever made, just made it now for breakfast for my family and everyone’s asking me where I got this beautiful recipe from…THANK YOU,THANK YOU,THANK YOU ever so immensely… with me I added a bit of a twist, I used normal,lightly salted peanuts which I ground with my BAMIX hand blender,added Cucumber and Spring Onions and Mini Rosa Tomatoes and it came out deliciously good… this recipe came in handy coz I’m also on a 30 Day green Veggie Eating plan which involves loads of Egg Whites,Tuna,Green Tea and copious amounts of Water(3-4L daily). Pity I discovered this video only today but I’m your new subscriber and loving the content…THANK YOU once again and GOD Bless✌����������

  • Well….Albacore canned tuna do not have soy in itand there is not certain that i t has more mercury than the other types with soy (!) which mostly has been genetically modified X

  • I love your recipes. I am monitoring my calorie intake and would appreciate the calorie and nutritional content for your recipes. Thanks

  • Hi I’m back, I making your recipe now, since we are in crazy time, I’m enjoying cooking healthy meals for my family, once I go back to work, I hope I keep making healthy foods, and I love your soothing voice!��

  • You forgot to tell people that there’s enough mercury in tuna to last you for about 6 months. I’m a vegan nurse practitioner and I’m sad when I have to tell patients that they have to be tested for mercury poisoning. And sure enough they often have it.

  • Just happened to see this in July 2020! Excellent info and presentation! Like said b4, didn’t know that difference in tuna! Geece…so much to still learn! Well done!��

  • THIS IS JUST GREAT OF PREPARING SALAD WITH TUNA.
    GOD BLESS YOU WITH GOOD HEALTH AND HAPPINESS.
    ��������
    RAYMOND OF INDIA
    JAI HIND JAI BHARAT MATA

  • Hi! Very nice recipe!

    I am your subscriber! I would be glad if you subscribe to my channel;)

    I wish you success in all your endeavors with all my heart! ��

  • New sub. This look so refreshing and I have everything on hand. Love that this was a straight forward recipe with dialogue that is about the recipe.

  • looks delicious than a regular tuna salad. Great idea on using avocado.Thanks for sharing your recipe my dear. Keep it up and stay connected:)

  • I’m looking for avocado recipes and saw this done. This is perfect! Thanks Natasha. ❤️

    Edit: new sub here, though i’m following your page on Facebook. ��

  • Claudia thank you so much for this recipe. I just made this and it’s delicious just like you mentioned. It’s also keto friendly ��. Again thank you for sharing these easy recipes.

  • I love this tuna recipe. I used to add some toasted oatmeal (not cooked) to a tuna salad, and that also made it yummy! Try it, and see what you think: )

  • Hi! New subscriber over here ;). The salad looks very fresh and delicious, can’t wait to taste it. I’ve got a question though. Do we need to cool the cucumber? I didn’t know raw cucumber was edible! Anyways, great video!

  • I love the blow-by-blow details of this salad this is just wonderful. And I’m making some today. What a wonderful healthy replacement for mayonnaise. Who knew?

  • I just had my avocado-chicken sandwich this morning. I use shredded chicken breast from leftover pochero. Avocado is now in season here in my country and there are a lot of ways of turning avocado into healthy dishes. You can turn it into guacamole, gelato, fruit salad mix, smoothies, dips, dressings, etc. Your avocado tuna sandwich looks yummy. I’ll have this tomorrow for breakfast. Thank you and kudos for concocting healthy dishes. Have a safe, peaceful and healthy day!

  • i like to add red onions on top of the sandwich for tuna or chicken salads when i eat it as i feel that raw onions tend to overpower salads as they sit in the fridge overtime.

  • I love salads like this during the summer months Cassidy personally my appetite is a lot lighter compared to the winter months. Thanks again Claudia!