Tuna and Avocado Salad

Total Time
Prep 0 mins
Cook 0 mins

This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.

Ingredients Nutrition

  • 2 large eggs, hard-boiled
  • 12 teaspoon of your favorite hot sauce
  • 1 cup mashed avocado (1 ripe avocado)
  • 1 teaspoon fresh lemon juice, to taste
  • 14 cup minced red onion
  • 1 (6 1/2 ounce) can tuna in water, drained
  • 2 tablespoons mayonnaise, to taste (Best Foods, Hellmann\'s, or Vegenaise)
  • 2 tablespoons dill relish
  • salt and black pepper, to taste


  1. Peel eggs and mash really well with a fork (more or less mince them).
  2. Peel, pit, and cube the ripe avocado, then place in bowl.
  3. Add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork.
  4. Mix the egg mixture together with the avocado mixture and stir well.
  5. Drain water from tuna and mix with onions, avocado/egg mixture, dill relish, salt, hot sauce, and mayonnaise.
  6. Serve over lettuce.


Most Helpful

Makes a delicious lunch! I made this for my boyfriend--and he loved it! I put his favorite--Tabasco Sauce--in it, and it was delicious. I just put one tablespoon of mayo and it was sufficiently wet. It would still taste good without mayo, for a healthier option. I made a tuna avocado wrap with a bed of spinach and a spinach whole wheat pita wrap. Kept us full for hours!

Chocoholic4ever February 21, 2012

I thought this was excellent! I wanted this to be a generous meal for 2 with leftovers for lunch tomorrow. So, I doubled the tuna, left the avocado the same and 1 1/2 everything else. It was delicious and very moist despite using less mayo than I typically do. I also used omega eggs so this was really healthy...lots of omegas and good fats! This might be my new go-to tuna recipe. Thanks for the great recipe....

jennyblender July 30, 2008

I used 1/2 recipe, added extra water to make it more fluid, and used it as a dressing over 1/2 head of lettuce. Very good large salad. I misread the instructions but it worked out very well. ADDED: I have now done this three times and it gets better and better. I make the sauce in advance and refrigerate for 2 hours to let the tastes mix together.

Ben Krentzman September 22, 2007

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