Lunch
Lemon Tuna and Avocado Lunch Plate
A no-cook, dairy-free tuna plate with avocado and olives.
Built by Barron Hansen · Last updated July 2026
Per serving
463
Calories
32g
Fat
35g
Protein
2.8g
Net carbs
Macros are calculated from USDA nutrition data for the weighed ingredients. Actual values vary with brands and portions.
When it is too hot to cook, this is what I reach for. Good canned tuna gets dressed in olive oil and lemon instead of mayo, then it shares the plate with creamy avocado, briny olives, and crunchy romaine.
It is dairy-free and comes together in the time it takes to open two cans. The olive oil and avocado carry the fat, so it actually holds you until dinner.
Ingredients
- 2 cans tuna, drained
- 1 medium avocado, sliced
- 2 tbsp olive oil
- 3 cups chopped romaine
- 1/4 cup olives
- 2 tbsp finely diced red onion
- Salt and pepper
- Juice of 1/2 lemon
- 1 tbsp chopped fresh parsley
- Pinch of red pepper flakes
Instructions
- 1
Flake the drained tuna into a bowl and stir in the olive oil, lemon juice, red onion, salt, and pepper.
- 2
Pile the romaine onto two plates.
- 3
Spoon the tuna over the greens and fan the avocado slices alongside.
- 4
Scatter the olives and parsley over the top, add a pinch of red pepper flakes, and serve.
Tips
- Oil-packed tuna makes this richer, but water-packed works if you add an extra splash of olive oil.
Make it fit your day
Nutrition figures are estimates calculated from USDA data and will vary with the exact products and portions you use. This recipe is general information, not medical or nutritional advice.