Brazil Nut Free Avocado Tuna Salad
Creamy, bright, and loaded with texture, this tuna salad swaps the usual mayo for ripe mashed avocado — and the result is genuinely better. The avocado brings a rich, buttery base that clings to every flake of tuna, while lemon juice, turmeric, and ginger add a subtle warmth and zing that keeps things interesting. Finely diced celery and red onion give each bite a satisfying crunch, and fresh parsley and chives round it all out with a pop of color and herbaceous flavor. Because everything here is a whole, recognizable ingredient, you never have to second-guess what's in it or worry about hidden additives lurking in a store-bought dressing. The technique matters too — folding rather than stirring keeps the tuna chunky and the texture pleasantly varied instead of mushy. Serve it straight from the bowl scooped into lettuce cups, piled onto toast, or eaten right out of the avocado shell for a lunch that feels a little fancy with almost zero effort.
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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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