Tuna Avocado Salad

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Tuna Avocado Salad is a fun and colorful dish that combines fresh ingredients with a crispy twist. It’s perfect for lunch or dinner and is sure to be a hit with family and friends!

Why Make This Recipe

This salad is not only tasty but also quick to make! It’s packed with protein from the tuna and healthy fats from the avocado, making it a nutritious choice. Plus, the crispy rice adds a delightful crunch that everyone will enjoy. It’s ideal for busy weeknights or as a weekend treat!

How to Make Tuna Avocado Salad

Ingredients

• 3 cups (555 g) cooked jasmine or sushi rice, cooled (or a 450 g/1 lb packet of microwave jasmine rice)
• 2 tbsp tamari or all-purpose soy sauce
• 1 tsp dark soy sauce (optional, for colour)
• 2 tbsp sesame oil
• 2 tbsp olive oil
• ½ cup (125 g) whole-egg mayonnaise
• 3 tbsp tamari or all-purpose soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp sriracha (optional)
• 425 g (15 oz) canned tuna in oil, drained
• 2 Lebanese (short) cucumbers, sliced into half-moons
• 1 cup (140 g) frozen edamame beans, thawed
• 1 avocado, diced
• 2 spring onions (scallions), finely sliced
• 1 tsp black sesame seeds
• Chilli crisp or oil (optional)
• 1 fresh jalapeño, sliced (optional)

Directions

Crispy Rice

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Add the cooked and cooled rice to a baking tray lined with parchment paper. Drizzle over the tamari, dark soy sauce (if using), sesame oil, and olive oil. Toss the rice until it’s evenly coated. Spread it out evenly in a thin layer.
3. Bake for 40-50 minutes, stirring every 15 minutes to ensure even browning.

Dressing

4. In a medium bowl, add all the dressing ingredients. Whisk to combine and set aside.

Assemble the Salad

5. In a large bowl, combine the tuna, cucumber, edamame beans, avocado, spring onion, and crispy rice.
6. Drizzle the dressing over the salad.
7. Sprinkle with sesame seeds, chilli crisp or oil, and jalapeños if using.
8. Toss the salad at the table right before serving.

How to Serve Tuna Avocado Salad

Serve this salad chilled or at room temperature. It makes a wonderful light meal by itself or can be a great side dish!

How to Store Tuna Avocado Salad

You can store leftovers in an airtight container in the fridge for up to 2 days. However, for the best texture, it’s best to enjoy it fresh right after making it.

Tips to Make Tuna Avocado Salad

• Make sure the rice is completely cool before baking to get it extra crispy.
• Feel free to adjust the dressings based on your taste. Add more honey for sweetness or more sriracha for heat!
• For extra crunch, try adding some diced radishes or bell peppers to the salad.

Variation

You can easily switch out the tuna for cooked chicken or chickpeas for a twist on this salad. Adding different veggies like shredded carrots or bell peppers can also change up the flavor!

Tuna Avocado Salad

• Author: Alora chef
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

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Description

This refreshing Tuna Avocado Salad combines creamy avocados with protein-rich tuna for a quick, nutritious meal. Perfect for lunch or a light dinner, this no-cook dish is ready in minutes!

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Ingredients

Scale 1x2x3x

• 2 cans (5oz each) tuna in water, drained
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, diced
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/4 cup sliced almonds (optional)

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Instructions

1. In a medium bowl, combine the drained tuna, breaking it apart with a fork.
2. Add the diced avocados, red onion, and celery to the bowl.
3. In a small bowl, whisk together lemon juice, olive oil, dill, Dijon mustard, garlic powder, salt, and pepper.
4. Pour the dressing over the tuna mixture and gently toss to combine, being careful not to mash the avocado too much.
5. Arrange mixed salad greens on plates or in a large serving bowl.
6. Top with the tuna avocado mixture.
7. Garnish with cherry tomatoes and sliced almonds if using.
8. Serve immediately.

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Notes

• For meal prep, keep the tuna mixture separate from the greens until ready to serve.
• Add a splash of extra lemon juice to prevent the avocado from browning if not serving immediately.
• Use tuna packed in olive oil for extra richness.
• For extra crunch, add cucumber or bell peppers.
• Make it more substantial by serving with whole grain crackers or in a wrap.
• Leftover tuna mixture can be stored in an airtight container in the refrigerator for up to 2 days.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 285
• Sugar: 2g
• Sodium: 320mg
• Fat: 19g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 6g
• Protein: 22g
• Cholesterol: 30mg

FAQs

1. Can I use brown rice instead of jasmine rice?
Yes, brown rice is a great alternative, but it may need a little longer to bake for a crispy texture.

2. Is this salad gluten-free?
Yes, as long as you use tamari instead of regular soy sauce, the salad can be gluten-free.

3. Can I make this salad in advance?
You can make the crispy rice and dressing ahead of time, but it’s best to combine the salad just before serving for the best texture.