Black Pepper Free Avocado Tuna Salad
Creamy, bright, and packed with protein, this avocado tuna salad is the kind of no-cook meal that earns a permanent spot in your weekly rotation. Ripe avocado takes the place of mayo, giving the whole dish a rich, velvety texture without any of the usual jarred condiment concerns — and without a single crack of black pepper in sight. A squeeze of fresh lemon juice keeps the avocado from browning while adding a clean, citrusy lift that makes every bite feel fresh. Ground turmeric and ginger bring just enough warmth and complexity to keep things interesting, proving you don't need the usual spice suspects to build real flavor. Finely diced celery and red onion add satisfying crunch and a little bite, while fresh parsley and optional chives round everything out with a pop of green. It comes together in one bowl with minimal prep — just mash, fold, and serve. Scoop it onto crackers, pile it into lettuce cups, or eat it straight from the bowl; either way, it disappears fast.
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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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