Description
A fresh and satisfying tuna salad packed with flaky tuna, creamy avocado, sweet corn, juicy cherry tomatoes, crisp cucumber, red onion, and fresh herbs. Everything is tossed in a smooth Greek yogurt and lime dressing for a bright, creamy finish.
Ingredients
For the Tuna Salad
2 cans (5 oz / 142 g each) tuna in water or olive oil, drained
2 ripe avocados, diced
1 cup (150 g) sweet corn, drained
1 cup (150 g) cherry tomatoes, halved
1/2 small red onion, finely diced
1/2 cup (75 g) cucumber, diced
2 tbsp fresh cilantro or parsley, chopped
1 tbsp fresh jalapeño, finely chopped, optional
1/4 tsp salt
1/4 tsp black pepper
For the Creamy Lime Dressing
1/3 cup (80 g) Greek yogurt
2 tbsp fresh lime juice
1 tbsp olive oil
1 tsp honey
1 small garlic clove, minced
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1–2 tbsp water, as needed
For Garnishing
1 tbsp fresh cilantro or parsley
Lime wedges
1/4 tsp red pepper flakes, optional
Instructions
1. Drain the tuna thoroughly and transfer it to a large mixing bowl. Gently flake it with a fork, keeping some small pieces intact.
2. Halve the cherry tomatoes, dice the avocados and cucumber, and finely chop the red onion. If using jalapeño, remove the seeds if desired and chop it finely.
3. In a small bowl, whisk together the Greek yogurt, fresh lime juice, olive oil, honey, minced garlic, Dijon mustard, salt, and black pepper.
4. Add 1–2 tablespoons of water, a little at a time, until the dressing reaches a smooth and pourable consistency.
5. Add the flaked tuna, diced avocado, sweet corn, cherry tomatoes, cucumber, red onion, cilantro or parsley, and optional jalapeño to a large bowl.
6. Pour the creamy lime dressing over the tuna and vegetable mixture, using enough to lightly coat everything without making the salad overly wet.
7. Gently fold the ingredients together with a large spoon or spatula, taking care not to crush the avocado.
8. Cover the bowl and refrigerate for 10–15 minutes to allow the flavours to come together while keeping the vegetables fresh and crisp.
9. Transfer the salad to a serving bowl or platter. Garnish with fresh cilantro or parsley and optional red pepper flakes.
10. Serve chilled with fresh lime wedges, over crisp lettuce, with toasted bread, or spooned into wraps, sandwiches, avocado halves, or lettuce cups.
Notes
Drain the tuna well so excess liquid does not make the salad watery or dilute the dressing.
Use ripe but firm avocados so they remain mostly intact when mixed.
Cut the vegetables into similar-sized pieces for a balanced texture in every bite.
Add the dressing gradually and use only as much as needed to lightly coat the salad.
Fold the salad gently instead of stirring aggressively to protect the avocado pieces.
Fresh lime juice gives the dressing the brightest flavour and also helps slow avocado browning.
For the freshest texture, prepare the avocado shortly before serving.
Mayonnaise can be substituted for Greek yogurt for a richer dressing.
Additional vegetables such as bell peppers, celery, shredded carrots, radishes, or lettuce can be added.
Store leftovers covered in the refrigerator and enjoy promptly, as the avocado and fresh vegetables are best soon after preparation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American