Baja Tuna Salad in Avocados – Healthy Option

Baja Tuna Salad in Avocado

Baja Tuna Salad in Avocados is a great new twist on tuna salad. It replaces the standard mayonnaise with a healthy and flavorful combination of Sriracha sauce, chopped herbs, peppers and onion. I promise you won’t miss the mayo when your taste buds take in the richness from the avocado, topped with a drizzle of olive oil and a fresh squeeze of lime.

True confession –  I am a fat junkie. I love fat in both sweet and savory variations. I imagine I’m probably not the only one with these cravings.  The key, is to work as many healthy fats into your diet, as possible. Avocados and olive oil both fall into the healthy fat category. The good news is, this recipe uses both!

We are big tuna salad eaters are my house, especially since it’s a quick option for lunch. It’s also something that’s easy to stock in the pantry. With a new option like Baja Tuna Salad, we can mix it up a bit, and still rely on a pantry staple.

It’s also great to find new recipes for avocado. There’s so much more you can do with them, beyond just guacamole. Throw them in a salad, like this Fruit Salad with Avocado, add slices to a sandwich, or you can even add them to a pasta sauce. I have a great recipe with a pureed avocado & sour cream sauce, tossed with fettuccine and topped with sauteed scallops. Next time I make that delicious recipe I’ll be sure to share it!

Baja Tuna Salad in Avocados – Healthy Option

Serving Size: 4 servings


  • 10 oz. tuna packed in water or olive oil, drained
  • 2 tablespoons each finely chopped yellow and red pepper
  • 1 tablespoon finely chopped cilantro, plus more for garnish (or parsley or basil)
  • 2 tablespoons finely chopped red onion (I used sliced green onion)
  • 1 tablespoon Sriracha sauce (you can start with 2 teaspoons, taste, and then add more)
  • freshly ground black pepper to taste
  • 1 teaspoon extra virgin olive oil, plus more for drizzling
  • 2 ripe Hass avocados, halved and seeded
  • lime wedges
  • 1/2 teaspoon kosher salt, or more, to taste


  • In a medium bowl, combine the first 7 ingredients (through olive oil.) Adjust seasoning if desired.
  • You may need to widen the cavity of the avocados by pushing the flesh in a bit, to make enough room for the tuna salad. Or you can remove a little if you'd like, and save it for another use. You can also cut a thin slice out off the bottom of the avocado so it is more stable when served. After preparing avocado, squeeze a little lime juice over each and sprinkle with a little kosher salt.
  • Fill with tuna salad, drizzle with a little olive oil, another squeeze of lime, and then add salt & pepper to taste.


Adapted from At Home with Kowalski's Taste the Joy of Summer! May-July 2015 recipe.

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