Tuna Salad with Avocado, Onion, Jalapenos, Pickles, and Dried Cranberries

Tuna Salad with Avocado, Onion, Jalapenos, Pickles, and Dried Cranberries (Serves 2-3)

Ripe avocado makes a wonderful base for tuna salad. The creamy richness of the avocado supports including spicy jalapenos, raw onion, and tart cranberries to make a tasty protein salad that goes with almost any vegetable. I’ve been working on my recipe and am very happy with version 2.0.

Prep time: 10 minutes


1 ripe avocado
1 lime (mine was juice in a bottle)
2 cans of tuna (packed in olive oil)
1/2 small sweet yellow onion
1 or 2 tablespoons of pickled jalapenos
1 big dill pickle (mine were Bubbies)
1 handful of dried cranberries (infused with apple juice)
Ground coriander
Red chili powder
Garlic powder


Halve avocado, remove pit, and separate flesh from skin. Mash avocado flesh into a paste in a mixing bowl with a fork. Add the juice of lime lemon and mix juice in with avocado. Add tuna with all the oil in the cans. Finely chop onion and add to bowl. Add dried cranberries. Add a light dusting of red chili powder and a generous dusting of ground coriander, garlic powder, and salt. Mix ingredients. Taste and add more spices as needed. Serve over fresh vegetables, lettuce, etc. Enjoy!

Notes: Using tuna packed in olive oil is important because the olive oil helps make the overall salad. I’ve tried adding olive oil when using tuna packed in water, but tuna packed in water is drier than tuna packed in olive oil, so adding olive oil to tuna packed in water is a second choice approach.

I suppose you could use fresh jalapeno, but I have been using pickled jalapenos from a jar lately and like them a lot. You might use just pickled jalapenos, but I like using some jalapeno and some dill pickle to make the overall flavor experience more complex.

Ground coriander has become my new favorite spice. I’ve been adding it to everything lately.

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11 Responses to “Tuna Salad with Avocado, Onion, Jalapenos, Pickles, and Dried Cranberries”

  1. Where do you get the pickled jalapeños? Was there a particular brand you prefer?

    • Tom Denham says:

      I found the La Preferrida brand at my local grocery store with just jalapeños, vinegar, and salt. I don’t have a brand preference. I’ll take what ever I can find.

  2. healthy easy recipes says:

    This contains two of my favorite – tuna and onions and that’s good enough reason for me to try it. Was not disappointed. In fact this was really good.

  3. Just made this. Very delicious!

    Took some work to find the cranberries with apple juice instead of sugar, but Whole Foods had it.

  4. What brands of tuna are okay to use for the Whol30?

    • Tom Denham says:

      You can’t go by brand because companies often sell a variety of products with some being compliant and some including soybean oil or sugar. You have to read the ingredient labels until you find one that is okay. I can usually find at least one in any store where the ingredients are tuna, salt, and olive oil or water.

      • But (correct me if I’m wrong) aren’t you not supposed to eat salt on the W30? What brand/variety do you use most often?

        • Tom Denham says:

          Salt is an important nutrient. You are encouraged to salt your food during a Whole30. When you cut processed food from your diet, you eliminate a large amount of salt, so it actually becomes important to salt your food. You can throw your electrolyte balance off by not eating salt.

          I have been eating a lot of sardines and salmon lately, and no tuna. I can’t remember the brands I’ve purchased. Generally, they have not been big name brands like you would find in a big-box grocery. I’ve been shopping at a local health food store and Whole Foods for my canned fish for more than a year.

    • I find two brands that fit: Genova and wild something. Genova is half the cost at about $2/can

  5. Made this dinner tonight. I couldn’t find the apple infused cranberries so I used organic raisins. Also, I had water packed tuna so I added some of my homemade paleo mayo to make up for missing olive oil. My mayo is made with extra light olive oil, farm egg and lime juice for the acid. I made a side dish of sweet and sour Swiss chard (onions, apple cider vinegar, honey and either cranberries or raisins -I used raisins, of course – all sauteed in a little olive oil. It was a surprisingly delicious combination of flavors. Really terrific summer supper with bounty from the farmer’s market. Thank you for your unique flavor combinations.


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