This avocado tuna salad uses avocado instead of mayonnaise and adds in hard boiled eggs for a recipe full of protein and healthy fats.
Well, well hello there avocado tuna salad—you’re looking mighty fine today. When eating tuna, I usually prefer it with salad—like, green leafy salad—but today we’re going the sandwich and/or toast route with actual tuna salad with egg. This recipe couldn’t be simpler and can easily be prepped to take to work the following day, or at home too. Bonus: it uses minimal ingredients so you’ll actually make this salad instead of saying “oh shoot, I don’t have that.”
Perhaps the best part of this avocado tuna salad is that it falls under the category of tuna salad without mayo. Now, I’m not hating on mayo, but let’s best honest, avocado is SO much better.
TUNA SALAD RECIPE WITH EGG
Yes that’s right—this healthy tuna salad recipe is kind of like a combination of tuna and egg salad because it’s topped with or combined with hard boiled eggs, meaning there’s a lot of protein+healthy fats. I’ve always been a fan of tuna and you guys know I love eggs and avocados, so I figured why not combine them all?
- lemon juice
- salt and pepper
- red pepper flakes
HOW TO MAKE AVOCADO TUNA SALAD
Hard boiled eggs: I find that boiling the eggs for 8 minutes seems to result in a nice hard boiled egg vs. a soft boiled egg. Once they’re done, you can either place the hard boiled eggs into the salad whole and/or sliced in half, or you can completely mash them up into the avocado tuna salad— it’s your call!
Avocado: as well all know, avocados can be a bit…temperamental. If you’re making this recipe ahead of time, I’d wait to add in the avocado until you’re ready to eat or serve it. Otherwise, the avocado will most likely change colors, which shouldn’t result in a different flavor, but it won’t look as pretty.
Extras: this is where you get to decide how simple or complex you want this recipe to be. I’m all about simplicity, but the more extras you add the more nutritious and possibly flavorful this salad will be. Some extras I’d recommend are radish, celery, bacon, and onion, just to name a few.
Storing: you can store this recipe in an air tight container in the refrigerator for up to 3 days. You may notice the avocados turned a different shade of green, and that’s ok. Simply use your fork to stir everything up and it’ll be good as new.
MORE QUICK LUNCH RECIPES:
Avocado Tuna Salad
- 3 eggs hard boiled
- 2 cans 5 oz. each tuna, water drained
- 2 avocados
- 1/4 cup parsley chopped
- Juice from 1/2 lemon
- Salt pepper and red pepper flakes to taste
- Optional: 2-3 radishes sliced
- Hard boil the eggs; while the eggs are boiling, mash avocado into the bottom of a bowl with a fork, then add the tuna, parsley, lemon juice, salt, pepper, and red pepper flakes; stir to combine.
- Once the eggs are done, you have two options: 1) you can mash them up with the avocado and tuna or 2) you can slice them and keep them semi-whole (like I did in the photos above). Both options are delicious!
- Serve with toast or on top of a bed of lettuce and enjoy!
- If you want to add radishes, simply slice them up and throw them in with the salad for added crunch.