BHA & BHT Free Avocado Tuna Salad
Creamy, bright, and packed with protein, this tuna salad swaps out the usual mayo for ripe mashed avocado — and the result is genuinely better in every way. The avocado brings a rich, buttery texture while lemon juice keeps things fresh and prevents browning, so you're not sacrificing anything by ditching the jar of store-bought dressing. That matters more than it sounds, because conventional mayonnaise and many packaged condiments are common hiding spots for BHA and BHT, preservatives used to extend shelf life. By building the dressing entirely from whole, fresh ingredients, this recipe sidesteps that concern completely without requiring any specialty shopping. A pinch of turmeric and ground ginger give the mixture a subtle warmth that makes it taste far more interesting than your average lunch salad. Crisp celery and minced red onion add crunch and bite, while fresh parsley and optional chives round out the flavor with a little herby lift. Serve it straight from the bowl — it comes together fast and tastes best eaten right away.
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Learn more →Ingredients
2 servings
- 2 cans (5 oz each) tuna in water, drained
- 2 ripe avocados, halved and pitted
- 2 stalks celery, finely diced
- 2 tbsp red onion, finely minced
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, or to taste
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Scoop the avocado flesh into a mixing bowl and mash with a fork until mostly smooth with a few small chunks remaining.
- 2
Add the lemon juice, turmeric, ginger, and salt to the mashed avocado and stir until evenly combined.
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