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–+ servings

California Tuna Salad Recipe with Avocado and Meyer Lemon

A fresh, chunky tuna salad made with or without mayo, featuring creamy avocado, crunchy celery, and a bright Meyer lemon dressing.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 1
Course: Main Course, Quick Meals, Salad
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cans (5 oz each) albacore tuna packed in water drained and flaked
  • 1 stalk celery finely diced
  • 2 tablespoons white onion minced
  • 1/3 cup mayonnaise or plain Greek yogurt
  • 1 tablespoon dill or sweet relish
  • 2 teaspoons fresh Meyer lemon juice
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon each salt, garlic powder, dried dill weed, and freshly cracked black pepper
  • 1 pinch cayenne pepper optional, for heat
  • 1 large Hass avocado California-grown, diced (optional addition)
For Serving
  • Butter lettuce leaves or sourdough bread, flour tortillas, or crackers

Method
 

  1. Drain the tuna very well: press the lid of the can against the tuna to squeeze out excess liquid. This prevents a watery salad.
  2. Flake the tuna into a medium bowl, breaking it apart thoroughly so the dressing coats every piece.
  3. Add the celery, onion, mayonnaise (or yogurt), relish, lemon juice, parsley, mustard, salt, garlic powder, dill weed, pepper, and cayenne. If using avocado, fold it in gently at the end.
  4. Stir everything until evenly combined. Taste and adjust seasoning if needed.
  5. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve cold in lettuce wraps, on toast, in a sandwich, or with crackers.

Nutrition

Calories: 280kcalCarbohydrates: 6gProtein: 22gFat: 19gSaturated Fat: 3gCholesterol: 45mgSodium: 520mgFiber: 3gSugar: 2g

Notes

For the best texture, use tuna packed in water and drain it thoroughly. Greek yogurt can replace mayo for a lighter version. Add diced avocado just before serving to keep it from browning. Chill for 30 minutes if time allows; the flavor deepens as it sits. Store leftovers in an airtight container in the fridge for up to 3 days. This salad also works well as a stuffing for tomatoes or bell peppers.

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