Tuna Avocado Salad Recipe – Easy Lemon & Coriander Delight

Last Updated on 2 months by Neha Deshmukh

Tuna Avocado Salad Recipe – Easy Lemon & Coriander Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, healthy, and seriously delicious lunch or light dinner. This Tuna Avocado Salad is exactly that. I first made this when I was craving something fresh and flavorful, and it’s been a staple ever since. It’s so easy to throw together, and the combination of creamy avocado, flaky tuna, and zesty lemon is just… perfect. Let’s get into it!

Why You’ll Love This Recipe

Honestly, what’s not to love? This salad is ready in under 10 minutes, requires minimal cooking (just boiling eggs, if you don’t have some prepped!), and is packed with good-for-you ingredients. It’s a fantastic source of protein, healthy fats, and vitamins. Plus, it’s incredibly versatile – you can easily customize it to your liking. It’s a lifesaver on busy weeknights or when you just need a little something light and refreshing.

Ingredients

Here’s what you’ll need to make this Tuna Avocado Salad:

• 170g can solid tuna in vegetable oil or brine, drained
• 1 small red onion, chopped
• ½ cup cucumber, chopped
• 1 tomato, chopped
• 1 avocado, chopped
• 1 tbsp chopped coriander
• 2 boiled eggs, chopped
• 2 tbsp olive oil
• 2-3 tbsp lemon juice
• Salt to taste
• Pepper to taste

Ingredient Notes

A few little things that can make a big difference in this recipe!

• Coriander: Don’t skimp on the fresh coriander! It really brightens up the whole salad. If you’re not a coriander fan (I know some people aren’t!), you could try using parsley, but it won’t be quite the same.
• Tuna: You can use tuna packed in either vegetable oil or brine – it’s really down to personal preference. Tuna in oil will give you a richer flavour, while brine is a lighter option.
• Avocado: The avocado needs to be ripe but still firm enough to hold its shape when chopped. Gently squeeze it – it should yield slightly to pressure. Nobody likes a mushy salad!

Step-By-Step Instructions

Alright, let’s make some magic happen!

1. First, let’s get that dressing sorted. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Give it a taste and adjust the lemon juice to your liking – I usually go for a bit extra tang! Set this aside for now.
2. Now, drain the tuna really well and flake it using a fork. You want nice, separate pieces of tuna. In a large mixing bowl, add the flaked tuna, chopped cucumber, tomato, red onion, avocado, and coriander.
3. Next, add those chopped boiled eggs to the bowl. Be gentle when mixing everything together – we don’t want to mash the avocado!
4. Drizzle the prepared dressing over the salad and toss lightly to coat everything evenly. Don’t overmix, just enough to get all the flavours combined.
5. And that’s it! Serve immediately for the freshest, most vibrant flavour.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overdress: Start with less dressing and add more if needed. You can always add, but you can’t take away!
• Chill the veggies: If you have time, chilling the cucumber and tomato beforehand will make the salad even more refreshing.
• Gentle does it: Be careful not to overmix, especially after adding the avocado.

Variations

Want to switch things up? Here are a few ideas:

• Quick Lunchbox Option: Skip the avocado if you’re making this for lunch to prevent browning. It’s still delicious!
• Spicy Tuna Salad: Add a pinch of red chilli flakes or a dash of your favourite hot sauce to the dressing. My friend, Priya, loves adding a finely chopped green chilli!
• Mediterranean Twist with Olives & Feta: Add a handful of Kalamata olives and some crumbled feta cheese for a Mediterranean-inspired flavour.
• Protein Boost with Chickpeas: Throw in a handful of drained and rinsed chickpeas for an extra protein punch. My family loves this addition!

Serving Suggestions

This Tuna Avocado Salad is fantastic on its own as a light meal. But it’s also great with:

• Crusty bread for scooping up all the goodness.
• A side salad of mixed greens.
• Whole-wheat crackers.

Storage Instructions

This salad is best enjoyed immediately, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the avocado may brown slightly, but it will still taste delicious! A squeeze of extra lemon juice can help slow down the browning process.

FAQs

Let’s answer some common questions:

• Can I make this salad ahead of time? You can prep the ingredients ahead of time (chop veggies, boil eggs, make dressing) and store them separately. But I recommend assembling the salad just before serving to prevent the avocado from browning and the salad from getting soggy.
• What type of tuna is best for this salad? It really depends on your preference! Solid white tuna in water is a classic choice, but you can also use skipjack tuna in oil or brine.
• Can I use lime juice instead of lemon juice? Absolutely! Lime juice will give it a slightly different flavour, but it will still be delicious.
• How can I prevent the avocado from browning? A squeeze of lemon or lime juice helps! You can also try wrapping the avocado tightly in plastic wrap.
• Is this salad suitable for a keto diet? Yes, this salad is generally keto-friendly, as it’s low in carbs and high in healthy fats. Just be mindful of the tomato content, as it does contain some carbs.