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flat lay shot of avocado tuna salad with a grey napkin and a bunch of cilantro in water

Spicy Tuna Avocado Salad

My Spicy Avocado Tuna Salad is a healthy, zesty alternative to the diner staple. Loaded with avocado, cilantro, and green onions, then dressed in a creamy, garlicky jalapeño lime sauce, it tastes like a close cousin of guacamole. Eat it with chips, load it into a wrap or pile it on bread with some melted cheese; this bad boy can do it all.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Servings 3 - 4
Calories 327 kcal


  • 1 can Tuna Packed in Olive Oil drained. Sub any sustainable canned tuna or a drained can of chickpeas - read notes below.
  • ¼-1/3 C Peruvian Green Sauce
  • ½ - 1 Lime juiced, to taste
  • 1 Avocado cubed and lightly mashed
  • 3 tablespoon Scallions both greens and whites, chopped
  • 3 tablespoon Cilantro leaves and stems, chopped
  • Kosher Salt and Pepper to taste


  • Prep the tuna: If you are using tuna packed in olive oil or water, drain the excess liquid off. If using Wild Planet tuna, simply flake the tuna with the liquid in the can - that's just the natural juices from the fish itself.
    NOTE: If you are draining your tuna, consider giving it to your pets. My doggies LOVE getting a little extra flavor on their kibble, and I'd bet your furry friends would like it too!
  • Add the avocado and mash a bit with a fork to break up the pieces.
  • Add remaining ingredients and stir to combine. Season with any extra salt, pepper or lime juice as needed. Enjoy!


  • To make this a vegan avocado tuna salad, simply drain a can of garbanzo beans (a.k.a. chickpeas) and toss them in the bowl of a food processor fitted with the blade. Pulse 4-5 times to mash them a bit, then transfer to a mixing bowl. Stir in remaining ingredients and season to taste. For a more tuna-y flavor, add a few crumpled up sheets of nori (roasted seaweed) and/or 1-1.5 tablespoons of umeboshi vinegar when you process the chickpeas. If you aren't strictly vegan, a few glugs of fish sauce will also do the trick!
  • To make ahead, you can mix all ingredients together except for the avocado and keep in the fridge for 3-5 days. Add avocado (lightly mashed) prior to serving. Season with salt and pepper to taste.


Sodium: 487mgCalcium: 41mgVitamin C: 26mgVitamin A: 387IUSugar: 3gFiber: 8gPotassium: 535mgCholesterol: 16mgCalories: 327kcalSaturated Fat: 4gFat: 23gProtein: 20gCarbohydrates: 16gIron: 3mg
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