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Smooth avocado, flaky tuna, and punchy pico de gallo all join up for a cool and speedy meal that’s packed with flavor. You’ll never feel weighed down, but you’ll definitely feel full. Perfect when you want something light but satisfying that you can make fast.
I put this together one hectic day when I needed something healthy and filling but didn’t have time to fuss around. Now it’s my must-have lunch anytime I’m after something hearty but still fresh.
Tasty Ingredients
- Pico de Gallo: Gives a snap of brightness—homemade or store bought works as long as it’s fresh
- Avocado: Makes everything smooth and brings those good fats—look for ones that give a little when pressed gently
- Lime: Lends zing and fresh pop—choose juicy limes that feel heavy
- Cilantro: Adds a clean herb taste—grab bunches with bright and perky leaves
- Mayonnaise: Makes things creamy and brings it all together—spring for a mayo with a clean flavor
- Salt: Pulls out all the other tastes—a flaky sea salt sprinkled at the end is awesome
- Albacore Tuna: Try tuna in water for a lighter, firmer bite
Simple Steps
- Layer Up:
- Start by spreading half the mashed avocado on your plate, pile on half the tuna mix, and dollop generous pico over that. Top with the rest for a second plate if you're sharing. I love seeing all those colors before digging in.
- Prep Your Avocado:
- Scoop out and chop the avocado. Give it a mash with the last half of lime and a bit of salt, but don’t make it too smooth. A few chunks are perfect.
- Stir It All Together:
- In a bowl, mix up the drained tuna with mayonnaise, chopped cilantro, juice from half a lime, and a pinch of salt until it’s nicely blended.
- Drain Tuna Thoroughly:
- Drain your tuna really well so you won’t wind up with soggy salad. You want that fish as dry as you can get it.
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Avocado is hands down my favorite part. It makes everything taste rich without feeling heavy. My family always asks for extra, and it really amps up the flavor and creaminess.
Keeping It Fresh
Saving leftovers? Stick the pit in with the extra and stash everything in a tight-sealing container. Squeeze a little more lime juice over the top. That helps keep the green color. Try to eat it within a day for best taste.
Ingredient Swaps
Hate cilantro? Just use parsley or throw in a tiny bit of dill instead.
No pico de gallo handy? Diced tomatoes plus some chopped red onion—and a smidge of jalapeno if you want it spicy—does the trick.
Not into mayo? Greek yogurt gives it a tangy vibe and cuts down on fat.
Ways to Serve
You can dig into this solo or scoop it into crisp lettuce leaves for a fresh, portable bite.
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Try it packed inside an avocado half or piled up on toast or your favorite bread for an easy open sandwich.
I also love munching it with cool cucumber slices or some crunchy radishes on the side for extra texture.
About the Tradition
You’ll find tuna salad on lunch menus everywhere, but tossing in avocado and sparkly pico de gallo brings a sunny, West Coast or Mexican-inspired spin on the classic.
Common Recipe Questions
- → Which tuna works best in this?
Go for albacore since it holds up nicely and brings a mellow taste.
- → Is it okay to make this in advance?
Get the parts ready ahead, but put it together right before eating so your avocado doesn't go brown.
- → What can I use instead of mayonnaise?
Swap in Greek yogurt or just more mashed avocado if you want it lighter.
- → How do I stop the avocado from turning brown?
Mix in more lime juice and cover it well until you're ready to stack everything up.
- → What goes great on the side?
Try some crisp greens, crunchy cucumbers, or low-carb crackers for extra texture.
- → Can I make this for meal prep?
Yep, get the tuna and salsa sorted early, then add avocado at the end to keep it fresh and creamy.