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–+ servings

California Tuna Salad Recipe with Avocado and Meyer Lemon

This fresh and creamy tuna salad recipe features California avocado, Meyer lemon, and crunchy celery. Perfect for lettuce wraps or sandwiches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Main Course, Salad
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cans (5 oz each) albacore tuna packed in water drained
  • 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 Meyer lemon juice freshly squeezed
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon freshly cracked black pepper
  • 1 pinch cayenne pepper
  • 1 medium Hass avocado diced (optional addition)
For Serving
  • Butter lettuce leaves for wraps
  • Sourdough bread for sandwiches
  • Flour tortillas for wraps
  • Crackers for dipping

Method
 

  1. Drain the tuna thoroughly using the can lid or a fine-mesh strainer. Press gently to remove excess liquid so the salad stays firm, not watery.
  2. Flake the tuna into a medium bowl with a fork, breaking it apart well to create lots of surface area for the dressing to coat evenly.
  3. Add the diced celery, minced onion, mayonnaise (or yogurt), relish, Meyer lemon juice, parsley, mustard, salt, garlic powder, dill weed, pepper, and cayenne. Stir until everything is combined. If using avocado, fold it in gently at the end.
  4. For best flavor, cover and chill the tuna salad for at least 30 minutes before serving. If you're short on time, you can serve it right away. Scoop into lettuce cups, spread on sourdough bread, roll into tortillas, or enjoy with crackers.

Nutrition

Calories: 290kcalCarbohydrates: 8gProtein: 24gFat: 18gSaturated Fat: 3gCholesterol: 45mgSodium: 620mgFiber: 2gSugar: 3g

Notes

For the best texture, make sure the tuna is very well drained. You can substitute the mayonnaise with plain Greek yogurt for a lighter version. This salad keeps in the fridge for up to 3 days in an airtight container. Feel free to add diced avocado, chopped hard-boiled egg, or finely diced apple for extra crunch. Chilling for 30 minutes allows the flavors to meld, but it's still delicious served immediately.

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