Avocado & Tuna Salad

For lunches, I find myself eating one of two things: leftovers, or a Tom bowl: ground beef, potatoes, and veggies. But that gets boring sometimes. Or, some days, like today, I’m out of beef. (It’s rare, but it happens.)

This tuna salad is easy, full of protein and fat, and is very filling when served on bread. Heck, even by itself it’s pretty darn good. I used greek yogurt in this, because that’s what I had in the fridge, but you could use mayo if you want to up the calories.

Avocado Tuna Salad

Serves 2
Prep time 30 minutes
Meal type Lunch
Misc Serve Cold


  • 3 cans tuna (packed in water)
  • 2 avocados (diced)
  • 1/2 cup greek yogurt
  • 1 lime
  • 2 tablespoons sriracha
  • salt & freshly ground pepper


Step 1
Mix together tuna (drained), avocados, yogurt and the juice of the lime.
Step 2
Season with sriracha, salt and pepper to taste.
Step 3
Chill before serving.
  1. Laurie says:

    I add pickles to this! So good!

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