Introduction
Lina Vexley’s love for tuna salad began during her years of traveling along the Mediterranean coast. She recalls sitting by the sea, enjoying fresh salads filled with local ingredients — ripe tomatoes, creamy avocado, and perfectly seasoned tuna. When she returned home, she was determined to recreate that simple yet flavorful experience in her own kitchen. For Lina, tuna salad isn’t just a quick meal; it’s a symbol of freshness and balance. Her version combines wholesome protein with crisp vegetables, making it a go-to recipe for anyone who wants something light, nourishing, and irresistibly satisfying.
Mediterranean Tuna Avocado Salad
Equipment
- Mixing Bowl
- Knife
- Cutting board
- Spoon
Ingredients
Salad Base
- 1 can tuna drained
- 1 avocado sliced
- 1 cup lettuce chopped
- 6 cherry tomatoes halved
- 1 tbsp red onion finely chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp fresh parsley chopped
Instructions
- Drain the canned tuna and place it in a large bowl.
- Add the chopped lettuce, halved cherry tomatoes, red onion, and avocado slices.
- In a small bowl, whisk together olive oil, lime juice, salt, pepper, and parsley to make the dressing.
- Pour the dressing over the salad and toss gently to combine without mashing the avocado.
- Serve immediately or chill for 10 minutes for a refreshing flavor.
Notes
Nutrition
How to Make the Recipe
This Mediterranean Tuna Avocado Salad is quick to prepare and bursting with fresh, balanced flavors. Start by draining a can of tuna — preferably packed in water or olive oil for better taste. In a mixing bowl, combine the tuna with chopped lettuce, halved cherry tomatoes, finely diced red onion, and creamy avocado slices. The combination of textures — crunchy greens, juicy tomatoes, and buttery avocado — makes the salad both refreshing and filling.
Next, prepare the dressing. In a small bowl, whisk together olive oil, lime juice, salt, black pepper, and freshly chopped parsley. The lime adds brightness, while the olive oil brings a smooth richness that complements the tuna perfectly. Pour the dressing over the salad and toss gently to coat everything evenly without breaking the avocado slices. If you prefer a creamier consistency, you can mix in a small spoon of Greek yogurt or mayonnaise.
For added depth, include extras like boiled eggs, diced cucumber, or toasted nuts. Chill the salad for about 10 minutes before serving to let the flavors meld beautifully. Serve it on its own, inside a wrap, or over toasted bread for a wholesome meal that’s full of healthy fats and protein. Simple, satisfying, and done in under 15 minutes — the ideal lunch for busy days or light dinners.
Conclusion
Tuna salad is proof that healthy eating can be both delicious and effortless. Lina Vexley’s version celebrates balance — fresh vegetables, creamy avocado, and protein-packed tuna come together in harmony. It’s the kind of dish that feels indulgent yet light, perfect for warm days or quick meals. With its bright dressing and satisfying textures, this Mediterranean-inspired salad is more than just food — it’s a reminder that simplicity often leads to the most memorable flavors.