Eggless Avocado Tuna Salad
Creamy, satisfying tuna salad usually gets its richness from a generous scoop of mayonnaise — which means eggs are almost always in the picture. Here, ripe avocado steps in as the binder and fat source, delivering that same luscious, coating texture without a single egg in sight. The mashed avocado gets brightened with fresh lemon juice and a subtle warmth from ground turmeric and ginger, making the flavor genuinely interesting rather than just "safe." Finely diced celery and red onion add crunch and a little bite, while fresh parsley and optional chives keep everything tasting vibrant and green. The key is folding gently so the tuna holds some texture — you want a salad, not a paste. Serve it straight away while the avocado is at its freshest, scooped onto crackers, tucked into lettuce cups, or piled onto toasted bread for a lunch that feels indulgent without any of the usual ingredient concerns.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!