If you’re searching for a quick, nourishing meal that’s packed with healthy fats and protein, this Avocado Tuna Bowl is your new go-to. Combining creamy avocado, flaky tuna, crisp cucumber, and a zesty lemon mayo, this bowl delivers on both flavour and nutrition—without the carbs.
Perfect for busy weekdays or a light dinner, this recipe comes together in under 15 minutes and requires no cooking. The combination of textures—silky avocado, crunchy cucumber, and tender tuna—keeps every bite interesting, while the lemon mayo ties it all together with a bright, tangy finish.
Simply mash ripe avocado, mix with quality tuna, and toss in fresh cucumber and spring onion. Drizzle with homemade lemon mayo and finish with a sprinkle of sesame seeds for a touch of crunch. Whether you’re meal prepping or need a satisfying meal in a hurry, this bowl is sure to become a staple in your keto kitchen.
At a glance
- Time: 15 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Affordable
Macros (per serving)
- Protein: 21 g
- Fat: 25 g
- Carbs: 4 g
- Energy: 320 kcal
Ingredients
- 160g Tuna (in olive oil, drained) (2 small tins)
- 1 large Avocado (ripe, peeled and diced)
- 100g Cucumber (diced)
- 1 Spring onion (finely sliced)
- 2 tbsp Mayonnaise (sugar-free)
- 1 tbsp Lemon juice (freshly squeezed)
- 1 tsp Sesame seeds (toasted, for garnish)
- to taste Salt
- to taste Black pepper
Equipment Needed
- Mixing bowl
- Chopping board
- Sharp knife
- Spoon
- Small whisk or fork
Steps
- In a small bowl, whisk together the mayonnaise and lemon juice until smooth and creamy.
- Drain the tuna well and add to a large mixing bowl. Flake gently with a fork.
- Add the diced avocado, cucumber, and sliced spring onion to the tuna.
- Pour the lemon mayo over the mixture. Season with salt and black pepper to taste.
- Gently fold everything together, keeping some avocado chunks intact for texture.
- Divide the mixture between two bowls.
- Sprinkle with toasted sesame seeds just before serving for added crunch.
Allergens & Swaps
Allergens:
Recipe contains: eggs, fish, sesame
Potential swaps:
- Mayonnaise → Egg-free vegan mayo — For egg allergy
- Tuna → Cooked chicken breast, shredded — For fish allergy
- Sesame seeds → Chopped roasted almonds — For sesame allergy
Serving Ideas
- With mixed salad leaves – for extra fibre and colour.
- Stuffed in halved bell peppers – for a fun, portable lunch.
- Topped with sliced radishes – for extra crunch and peppery flavour.
Additional Info
Chefs Tips
- Use the best quality tuna you can find for maximum flavour.
- Chill the bowl for 10 minutes before serving for extra freshness.
- Add a pinch of chilli flakes for a spicy kick.
Variations
- Add diced red pepper or radish for more crunch.
- Swap tuna for cooked salmon for a different flavour profile.
- Mix in a little chopped fresh dill or coriander for herbal notes.
Troubleshooting
- If the mixture seems dry, add an extra tablespoon of mayo or a splash of olive oil.
- If the avocado is too firm, mash it slightly before mixing.
- Taste and adjust salt and lemon juice to balance flavours.
Storage & Reheating
Store leftovers in an airtight container in the fridge. Add avocado just before serving for best results.
- Fridge: up to 2 days
- Freezer: up to 0 months
- Reheat: Not recommended; best enjoyed chilled or at room temperature.
Ingredient Spotlight
Avocado: Rich in heart-healthy monounsaturated fats and fibre, avocado adds creaminess and helps keep you full.
Tuna: A lean protein source, tuna is packed with omega-3 fatty acids and pairs perfectly with creamy avocado.
FAQs
Can I use fresh tuna instead of canned?
Yes, sear fresh tuna and flake it into the bowl for a premium touch.
How do I keep the avocado from browning?
Toss the avocado in lemon juice and assemble just before serving to keep it fresh.
Is this recipe suitable for meal prep?
Yes, but add the avocado just before eating to maintain its texture and colour.
Can I make this dairy-free?
Absolutely—just ensure your mayonnaise is dairy-free.
What can I use instead of sesame seeds?
Try chopped roasted almonds or sunflower seeds for crunch.
Avocado Tuna Bowl with Crunchy Cucumber and Lemon Mayo
Ingredients
- 160g Tuna (in olive oil, drained) (2 small tins)
- 1 large Avocado (ripe, peeled and diced)
- 100g Cucumber (diced)
- 1 Spring onion (finely sliced)
- 2 tbsp Mayonnaise (sugar-free)
- 1 tbsp Lemon juice (freshly squeezed)
- 1 tsp Sesame seeds (toasted, for garnish)
- to taste Salt
- to taste Black pepper
Instructions
- In a small bowl, whisk together the mayonnaise and lemon juice until smooth and creamy.
- Drain the tuna well and add to a large mixing bowl. Flake gently with a fork.
- Add the diced avocado, cucumber, and sliced spring onion to the tuna.
- Pour the lemon mayo over the mixture. Season with salt and black pepper to taste.
- Gently fold everything together, keeping some avocado chunks intact for texture.
- Divide the mixture between two bowls.
- Sprinkle with toasted sesame seeds just before serving for added crunch.
Allergens & Swaps
Allergens: eggs, fish, sesame
- Mayonnaise → Egg-free vegan mayo — For egg allergy
- Tuna → Cooked chicken breast, shredded — For fish allergy
- Sesame seeds → Chopped roasted almonds — For sesame allergy
Nutrition (per serving)
- Protein: 21 g
- Fat: 25 g
- Carbs: 4 g
- Energy: 320 kcal
