Kalyn's Kitchen

Tomato, Avocado, and Tuna Salad

Tomato, Avocado, and Tuna Salad is loaded with flavor from lime and cilantro, and this is the perfect lunch on a hot summer day. 

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Tomato, Avocado, and Tuna Salad finished salad in serving bowl

When it’s really hot outside, nothing tastes better to me than a salad like this Tomato, Avocado, and Tuna Salad. The salad started as a lunch inspired by the need to use up some cilantro, but I added juicy cherry tomatoes, avocado, Italian tuna, and and a dressing with lime juice and it turned out to be a salad recipe I’m sure I’ll be making over and over.

I used my favorite Tonno Genova Italian tuna packed in olive oil, which is probably one of the reasons this tasted so good to me. This brand is much less expensive than the imported olive oil packed tuna, and after I found it last summer, I used it in so many salads and never got tired of eating it. And I used a generous amount of tuna in proportion to the other ingredients for protein and to keep the carbs relatively low, since tomatoes aren’t all that low in carbs.

For years I grew cherry tomatoes in my garden and had a hard time using them up when they started to ripe all at once, so if you’re having a cherry tomato explosion at your house, this salad is an easy and delicious way to use them. Of course I love the cilantro here, but for cilantro avoiders, I’d use use a little more sliced green onion!

Tomato, Avocado, and Tuna Salad process shots collage

How to Make Tomato, Avocado, and Tuna Salad:

(Scroll down for complete recipe with nutritional information.)

  1. Peel the avocado and dice into 1/2 inch pieces. (I used my new avocado tool, yaay!) Toss avocado with 1 T lime juice and season with salt.
  2. Cut cherry tomatoes in half.
  3. Chop cilantro, slice green onions, and whisk together lime juice and olive oil to make the dressing.
  4. Drain 2 cans of tuna with olive oil. I greatly prefer Genova Tuna Packed in Olive Oil (affiliate link) for this type of salad, but use any tuna you like. Gently flake tuna apart with a fork.
  5. Put tomatoes into the bowl with the avocado and gently toss.
  6. Then add green onions and cilantro and gently toss again.
  7. Then add dressing and gently stir in the tuna.
  8. Season the salad with fresh ground black pepper (and a little more salt if desired) and serve!

Tomato, Avocado, and Tuna Salad close-up of finished salad

Make it a Meal:

The salad would taste great with Chipotle-Lime Deviled Eggs if you wanted something else. Or check out My Favorite Low-Carb Recipes with Tuna Packed in Olive Oil for more treats with canned tuna!

Want More Summer Tomato Salads?

Ten Favorite Summer Tomato Salads 
Spicy Tuna Salad with Pepperoncini, Tomatoes, and Parsley
Bacon, Lettuce, Tomato, and Avocado Salad

Tomato, Avocado, and Tuna Salad

Tomato, Avocado, and Tuna Salad

Yield 4 servings
Prep Time 15 minutes
Total Time 15 minutes

Tomato, Avocado, and Tuna Salad would make a  perfect lunch on a hot summer day.



  • 1 avocado, diced into 1/2 inch pieces
  • 1 T fresh squeezed lime juice
  • salt to taste
  • 2 cups cherry tomatoes, cut in half (see notes)
  • 1 cup coarsely chopped cilantro (see notes)
  • 1/2 cup sliced green onion (more or less to taste)
  • two 5 oz. cans tuna packed in olive oil (see notes)
  • fresh ground black pepper

Dressing Ingredients:

  • 2 T fresh squeezed lime juice (see notes)
  • 2 T extra virgin olive oil


  1. Peel avocado and cut into 1/2 inch pieces
  2. Toss avocado with 1 T fresh lime juice.
  3. Put avocado pieces into a plastic bowl and toss with 1 T lime juice.
  4. Season generously with salt.
  5. Cut tomatoes in half.
  6. Chop the cilantro and slice green onion.
  7. Whisk together the olive oil and lime juice to make the dressing.
  8. Drain tuna well, and flake apart slightly with a fork.
  9. Add tomatoes to the bowl with the avocado, then gently stir in the chopped cilantro and green onion.
  10. Add the dressing, stir to coat the ingredients, and then gently stir in the flaked tuna. (Don’t over-stir.)
  11. Season salad with fresh ground black pepper and more salt if desired.
  12. Serve immediately.


If you substitute larger diced tomatoes, I would drain them in a colander. I love Genova Tuna Packed in Olive Oil (affiliate link), but use any tuna you like for this salad. Measure the cilantro after chopping; use a more green onion and leave out the cilantro if you're not a cilantro fan.

I would use my fresh-frozen lime juice for this recipe. I like sour flavors, but you might want to use less lime juice if you’re not a huge fan of lime.

This recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 285Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 33mgSodium: 195mgCarbohydrates: 10gFiber: 5gSugar: 3gProtein: 23g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Tomato, Avocado, and Tuna Salad large thumbnail of finished salad

Low-Carb Diet/ Low-Glycemic Diet, South Beach Diet Suggestions:
Tomato, Avocado, and Tuna Salad low-glycemic and surprisingly low in net carbs, and it’s a great choice for low-carb diets and any phase of the original South Beach Diet and would also be Paleo or Whole 30 approved.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Tomato, Avocado, and Tuna Salad

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    36 Comments on “Tomato, Avocado, and Tuna Salad”

  1. Kalyn, this looks very yummy! Some of my favorite ingredients! Cheers!

  2. gosh kalyn, it’s a whole encyclopaedia’s worth of writing to think up of ways to get kids to eat ‘real’ food. the snails have been BlogHer-ed – if you’re the culprit, i’d like to thank you!

  3. Gosh, so many of my favorite things and I have a bunch of just-picked cilantro just waiting to be used. Thanks for the recipe!


  4. Kayln-
    You are a kick! Thank you for sharing your talents. I look forward to trying your recipes and the food recommendations. This is new for me, I have never responded to a blog before, but yours is well worth it.

    Cindy B.

  5. Well if I’ve gotten even more distracted than usual from responding to comments it’s because I’m tending four kids aged 13, 11, 7, and 4. Believe me I didn’t feed them anything remotely as fresh and healthy as this (more like mini-corn dogs and waffles). These kids were quite interested in the snail post, although when they saw Med Kiwi’s daughter eating the snail they went “ewwww.”

  6. Kalyn, it’s winter here – cold, rainy, gray. But I would love to have this salad anyway!

  7. Med Kiwi, that is unfortunately true!

  8. it’s always difficult to get kids to eat something that looks quite new to them, and i can imagine cilantro is something they will either look at in disgust, or spit it out as soon as they bite into it. and so it is with snails!

  9. I love the ingredients in this salad, Kalyn. My tomatoes are starting color up (fingers and toes crossed) so it won’t be long before I’ll be making it myself.

  10. Delicious – such gorgeous colours. I’d use a really grassy olive oil to compliment the lime and coriander.

  11. That looks so wonderful to me. I also love Tonno tuna, and always have a few cans in the pantry. My tomatoes are just about ready and after I have that first tomato sandwich, I’ll make that salad.

  12. Kalyn, you hit all the summer high-notes here. Though I wonder if snails would be a possible substitute for the tuna? Just in case of global food chain interruptions. 🙂 (Oh, okay, I’m just interested in snails!)

  13. Tuna in olive oil is so good; I’ll have to look for the brand you mentioned! Your South Beach suggestions have made me very curious about that eating philosophy, so I just checked the book out of the library and will start reading it tonight.

  14. This is one of those dishes I look and want to grab!! So beautiful Kalyn!

  15. Sounds like a perfect lunch salad!
    We are finally getting some summer weather, too. And I might even have some tomatoes later. That’s my entire garden this year… 5 tomato plants ;-))

  16. Hi Kalyn.

    This salad looks wonderful! I’ve been eating my own tomato, avocado, red onion, cucumber, cilantro and albacore tuna combination with a sesame-lime vinegarette for many years, but didn’t think it would be interesting enough to post about. Well, you have proven me wrong on that thought. Thank you for sharing. Great photo!

  17. Oh goodie, a recipe that uses my new (thanks to you!) supply of Vege-Sal. We’ve been getting some great greenhouse tomatoes from our local organic farm — not quite the same as field-grown, but pretty darned delicious.

  18. Looks good! I miss the pictures in my reader already.

  19. YUM! I can’t wait until tomatoes are in season so I can try this.

  20. amazingly, greeks will use parsely in many dishes, but cilantro is virtually unknown here, even though it looks so similar to parsely. i found it once in a supermarket, and never since then (and thanks for your prompt reply to my email problem)