If you’re looking for a healthy tuna salad recipe with no mayo, look no further! This quick and easy Avocado Tuna Salad uses avocado and Greek yogurt to create a creamy, delicious lunch salad recipe that’ll turn even the biggest mayo fan!
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I recently made a Greek yogurt chicken salad that includes avocado, and it’s one of my favorites! And it’s not just me who raves about that recipe! Readers love it too! It continues to be one of the most popular top-rated recipes on my site.
Anyway, I decided to create a Greek Yogurt and avocado tuna salad recipe using the same base as the chicken salad. I was a little nervous because, honestly, avocado and tuna didn’t seem like a natural fit, so I wasn’t sure what to expect.
All I have to say is wow. This avocado tuna salad recipe is delicious, and the addition of Greek yogurt adds tang and another layer of creaminess. You’ll never miss the mayo.
Reasons you’ll love this recipe
- Low fat, low-carb, high protein, and gluten-free recipe – This tuna salad is the perfect recipe to keep you full without making you feel bloated.
- Easy to make – All ingredients get mixed into one bowl and take less than 10 minutes to prepare.
- Versatile – Switch up the flavors with spices, herbs, and other ingredients. For example, stir in some chipotle pepper or hot buffalo sauce for a spicy kick.
Ingredients
Canned albacore tuna – Using a high-quality canned tuna fish such as Wild Planet tuna will give the best results. It is a little pricier but worth it.
Ripe avocado – A ripe avocado is a dark green color, and the skin gives to it when you lightly squeeze it. Learn how to freeze avocados to have on hand for this recipe and others.
Plain Greek yogurt – To keep this recipe clean, I recommend using whole-fat or low-fat yogurt in this recipe. Light or fat-free yogurt includes too many additives, preservatives, and fillers.
Dill relish – A little bit adds the perfect amount of extra flavor to this healthy tuna salad recipe.
Onion powder, garlic powder, salt, and pepper – my favorite seasoning blend to add flavor to the creamy base.
Red onion and celery – these vegetables add a layer of crunch and fresh flavor to this creamy avocado tuna salad.
Lemon – Using lemon juice will add a fresh flavor while also working to keep the avocado from browning too fast. You can also use lime juice.
You can find the best price on high-quality canned tuna and spices online at Thrive Market. You can learn more in my Thrive Market Review.
FAQs
Yes! Canned tuna is a low-carb, high protein food that is low in calories – it will keep you full between meals helping you eat less.
Canned tuna is easy to obtain, affordable, and delicious in various weight loss recipes, including the avocado tuna salad recipe you’ve landed on today.
Absolutely! Avocado is like a blank canvas and takes on the flavors of the spices and other ingredients used in the recipe. It also adds a delicious creaminess.
I’m showing you how to swap avocado and Greek yogurt for mayo in this healthy tuna salad. You can also use all Greek yogurt or all avocado if you want. You can also use hummus as a creamy base.
Tuna in water is preferred because it has fewer calories and fat, but both will work in this recipe. Tuna in olive oil offers more good fats, but it’s higher in calories.
Cooking Tips
100% customizable – the recipe I’m sharing is an excellent base. However, if you don’t have one of the ingredients or want to add something else, then go for it.
Other crunchy vegetables to use:
- Shredded or chopped carrots
- Chopped cucumber
- Chopped bell peppers
- Edamame
- Bean sprouts
Other spices or sauces to use:
- For a Mexican flair, add a couple of teaspoons of this homemade taco seasoning, easy enchilada sauce, chipotle peppers in adobo sauce, or taco sauce.
- Stir in some teriyaki or soy sauce for Asian flavor.
- Are you feeling Greek? Stir in feta cheese and add a teaspoon of dried oregano to the spice mix.
Honestly, you can get creative with this tuna salad recipe so just have fun with it.
Stir in spices and flavors into the creamy base – I find this blends better than trying to stir everything together after adding the tuna.
You can use all greek yogurt or all avocado – If for some reason you don’t like, or have one of the base ingredients, then leave it out and add more of the one that you have. The flavor and texture will be a little different, but it’ll still be delicious.
Healthy Substitutions
- Keep it low carb – Serve this in a lettuce wrap or simply eat with a fork to enjoy all the protein without any carbs.
- Make it dairy-free – I haven’t used non-dairy substitutes in this recipe, but some readers have said it works well. Let me know if you do.
- Add nuts – pecans and almonds are my favorite. Any nut will work to add crunch, flavor, protein, and healthy fats.
- Switch up the relish – This recipe is good with dill or sweet relish. You can also add a little dijon mustard for extra flavor.
- Add fresh herbs – Fresh dill, cilantro, or basil are tasty.
How to Serve
One of my favorite things about this avocado tuna salad is there are many ways to eat it.
- On bread, of course. I’ve even made tuna melts using this recipe.
- In a wrap. Low-carb wraps are good too.
- Lettuce wraps. To keep all the carbs away.
- Stuff the tuna salad in a tomato or zucchini boat.
- Eat with crackers or tortilla chips.
- Or just grab a fork and dig in.
How to Make Avocado Tuna Salad with Greek Yogurt
- Start with making the creamy base. Remove the avocado from the skin and discard the pit. Place the avocado into a large bowl and mash.
- After mashing the avocado, stir in the Greek yogurt and mix until smooth and creamy.
- Slow stir in the seasoning and relish. Give the base a taste, and add more salt, pepper, and spices if needed. If you’re adding other flavors to this tuna salad recipe, then do so during this step.
- Last, stir the onion, celery, and tuna into the avocado and greek yogurt mixture. Squirt in the lemon juice and give the tuna salad another taste for seasoning.
- Serve immediately or store in the refrigerator.
How to Store
This recipe is best consumed the day you make it. However, you can store it in an airtight container in the refrigerator for 2-3 days. If you’re going to keep it the maximum time, then I recommend adding the total amount of the lemon juice to prevent the avocado from browning. The avocado will brown slightly but, don’t worry, the tuna salad will still be tasty.
You can’t freeze this tuna salad recipe.
Avocado Tuna Salad With Greek Yogurt Recipe (No Mayo)
Equipment
- Large mixing bowl
- Mixing spoons
Ingredients
- 1/2 cup mashed avocado this is about 1-2 avocados depending on the size
- 1/2 cup plain greek yogurt this is equal to a 5.3 ounce container of yogurt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black ground pepper
- 1 tablespoon dill relish can also use sweet relish
- 2 4-ounce cans of high-quality tuna fish, in water drained
- 1/2 cup chopped celery stalk
- 1/2 of a medium red onion chopped into small pieces
- Juice from 1/2 of a lemon
Instructions
- Start with making the creamy base. Remove the avocado from the skin and discard the pit. Place the avocado into a large bowl and mash.
- After mashing the avocado, stir in the Greek yogurt and mix until smooth and creamy.
- Slow stir in the seasoning and relish. Give the base a taste, and add more salt, pepper, and spices if needed.
- Last, stir the onion, celery, and tuna into the avocado and greek yogurt mixture. Squirt in the lemon juice and give the tuna salad another taste for seasoning.
- Serve immediately or store in the refrigerator.
Video
Notes
Nutrition
Other Healthy Lunch Recipes
- Turkey Club Ranch Wrap
- Greek Yogurt Chicken Salad
- Chickpea Avocado Mash with Feta
- Cobb Salad Wrap
- Italian Beef Wrap
Have you tried this Avocado Tuna Salad with Greek Yogurt Recipe? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!
KierKap says
This recipe is amazing! I don’t taste like I was watching what I eat! I will make this so often! Thank you!!!!
VickySkene says
If you ditch the bread and put on a bed of lettuce or spinach, you got an awesome keto friendly lunch.
Tammy Kresge says
Yes, I agree! I enjoy this with a fork and veggies.
Doug C. says
This is delicious! The Greek yogurt works very well — not watery, so fine for sandwiches. Works as a salad, too — omit the avocado from the mix, increase the yogurt by about 50%, and serve with sliced avocado and tomatoes.
Ashley Murray says
I loved this recipe! I was looking for a healthier tuna salad recipe that didn’t call for mayo and this was even better than I expected. The avocado/Greek yogurt base is delicious and I’ve actually started using it to substitute mayonnaise for other recipes as well. I didn’t think the salad would save well for two days as the recipe says because of the avocado, but it saves GREAT! And it’s such a versatile recipe. You can add some wasabi for some spice or even use chicken instead of tuna. This is definitely a new favorite lunch recipe in our house.
Melanie says
I’m going to try this for lunch today with homemade yogurt and an overripe avocado. Thanks!
Dairy-Free Chick says
Is there a good dairy-free yogurt option?
Katia says
Hi! I made this recipe today as I was looking for something light and fast to make. I had a really ripe avocado and greek yogurt, which I love. I also had two cans of tuna leftover from a dip I made for a friend’s party and went overboard buying tuna cans. I am not really fond of canned tuna but decided to give this a try. I must say this was DELICIOUS and will looking forward to eating more tuna like this. Thanks for sharing! You are awesome!
Tammy says
So happy you liked it! it’s one of my favorites!
Risa says
I freaking love this tuna, and make it regularly. So delicious with no guilt.
Today I had no celery so I subbed half a diced Granny Smith apple. Yum!
Jessi a says
Can y out freeze it?
Tammy Kresge says
I wouldnt freeze this recipe.
Risa says
So good!!! This is going to be my new go-to tuna recipe. I left out the lemon because I was running late, and it was still delicious for dinner on Nut Thins.
Renee says
Made this for lunch today, I use the tuna that you can buy in a bag. I am trying to get away from all things in tin cans. Also, I added jalapeño peppers. We like a little heat in everything! I put mine over romaine lettuce and hubby made sandwiches. So good and healthy
Karen says
I’ve tried this recipe with both tuna and chicken and love it. Was wondering if this recipe could be frozen… By april next year I will have 2kids under 2 and was hoping to freeze some. Any thoughts?
Leah says
I put this on a wrap, and it’s really good if you dip it in olive oil and vinegar dressing! I’m gonna tweak the amounts a little to give some more flavor next time…looks like some great suggestions on here.
Sarah Hodges says
I made this am in love! I changed the amounts an omitted a bit and it was still good.
½ of a ripe avocado
½ cup plain greek yogurt
½ teaspoon granulated garlic
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black ground pepper
1 (12 oz) can of drained chicken
1 celery stalk, chopped into small pieces
tbs of chopped yellow onion
crystal says
If you dont have lemon can you sub red wine vinegar to prevent browning? If I made this in the evening, would it work for 2 days lunches ahead of time, tomorrow and the following day? thank you
Amberly says
Any recommendations on substitutes for someone allergic to ALL dairy products?
Shaun says
Loving it ! Thank you so much for this awesome recipe.
Its easy to prepare, quick, simple and yet it is delicious.
Ingredients are easily available too !
BR,
Shaun
All the way from Malaysia
Gail says
Made this for lunch today using tuna. Was SO good..added a little more dill relish only because I like it. Excellent on crackers or wheat bread.
bridget says
Does it really take two hours to make the base?
Amy says
I think that’s referencing her note in step 5 that this tastes better if you can let it sit for a couple hours after mixing (in the fridge, naturally) so that the flavors will meld together.