Making this Avocado Tuna Salad is incredibly simple and quick. Follow these easy step-by-step instructions to create a delicious and healthy meal in minutes:

1. Prepare the Tuna: Begin by draining the canned tuna thoroughly. Excess water can make the salad watery, so ensure you press out as much liquid as possible. Place the drained tuna into a medium-sized mixing bowl. Flake the tuna gently with a fork, breaking up any large clumps. This will make it easier to mix with the other ingredients and ensure a consistent texture throughout the salad.
2. Prep the Avocado: Carefully halve the ripe avocados, remove the pits, and scoop out the flesh into the bowl with the tuna. Ensure your avocados are ripe but not overly mushy for the best texture. Using a fork, mash the avocado directly in the bowl. You can mash it to your desired consistency – for a chunkier salad, leave some avocado pieces, or mash it smoother for a creamier texture. The avocado will serve as the creamy base of the salad, replacing mayonnaise.
3. Add the Vegetables: Introduce the finely diced red onion and celery to the bowl. These vegetables provide a welcome crunch and fresh flavor that complements the creamy avocado and tuna. Make sure they are finely diced to ensure they distribute evenly throughout the salad and don’t overpower the other ingredients. The red onion adds a sharp bite, while the celery provides a refreshing, mild flavor and crisp texture.
4. Flavor Boosters: Squeeze the fresh lemon juice over the mixture. The lemon juice not only brightens the flavors but also prevents the avocado from browning, keeping your salad looking fresh and vibrant. Add the Dijon mustard for a tangy depth and complexity. Stir in the chopped fresh dill. Fresh dill adds a wonderful herbaceous aroma and flavor that pairs perfectly with tuna and avocado.
5. Season and Combine: Season generously with salt and black pepper to taste. Start with a pinch of each and adjust according to your preference. Remember that salt enhances all the flavors, so don’t be shy, but taste as you go. If you like a little heat, add a pinch of red pepper flakes at this stage. Gently fold all the ingredients together until everything is well combined. Be careful not to overmix, especially if you prefer a chunkier texture. You want to ensure all the ingredients are incorporated without turning the salad into a paste.
6. Taste and Adjust: Give the salad a taste and adjust the seasonings as needed. You might want to add a little more lemon juice for extra brightness, more salt and pepper for flavor, or even a touch more Dijon mustard for tanginess. This is your chance to customize the salad to your perfect taste preference.
7. Chill (Optional but Recommended): While you can enjoy the Avocado Tuna Salad immediately, chilling it in the refrigerator for at least 15-20 minutes allows the flavors to meld together beautifully. Chilling also enhances the texture and makes it even more refreshing, especially on a warm day. Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container before refrigerating.
8. Serve and Enjoy! Once chilled (or immediately if you prefer), your Avocado Tuna Salad is ready to be served. Enjoy it in sandwiches, on crackers, as a lettuce wrap, or simply by the spoonful. Refer to the “How to Serve” section for more delicious serving ideas. This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 24 hours. However, the avocado may brown slightly over time, even with lemon juice, so it’s best to consume it as soon as possible for optimal freshness and color.