Jazz up a Can of Tuna With This Easy Recipe

This recipe adds plenty of flavor to tuna salad. Greg Dupree/TCA

Silky avocado adds creaminess that’s cut with a hit of acidity from lemon and a briny punch from feta cheese. Romaine hearts and cucumber offer a refreshing crunch.

Avocado Tuna Salad

Serves 6

Active Time: 15 minutes

Total Time: 15 minutes

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 2 medium avocados, chopped (about 2 1/2 cups)
• 2 (5-ounce) cans solid white tuna in oil, drained and flaked
• 4 cups chopped romaine hearts
• 1 cup chopped English cucumber
• 1/3 cup crumbled feta cheese
• 1/4 cup toasted sliced almonds
• 1/4 cup chopped pitted Kalamata olives
• 3 tablespoons chopped fresh flat-leaf parsley

Whisk oil, lemon juice, and salt together in a large bowl; add avocados and toss gently to coat thoroughly. Add tuna, romaine, cucumber, feta, almonds, olives, and parsley to the avocado mixture; toss gently to combine.

Serve immediately or refrigerate for up to 1 hour.

Recipe nutrition per serving: 338 Calories, Total Fat: 27 g, Saturated Fat: 4 g, Cholesterol: 22 mg, Carbohydrates: 10 g, Fiber: 6 g, Total Sugars: 2 g, Protein: 17 g, Sodium: 478 mg, Potassium: 529 mg, Vitamin A: 1067 IU.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.) Copyright 2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.

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