Emulsifier Free Avocado Tuna Salad
Creamy, satisfying tuna salad usually gets its richness from mayonnaise — which almost always contains emulsifiers like soy lecithin or modified food starch. This version skips all of that entirely by leaning on ripe, mashed avocado as the binder, giving you that same luscious, coating texture with nothing but whole ingredients. The result is genuinely craveable: buttery avocado wrapped around tender chunks of tuna, with crisp celery and sharp red onion cutting through the richness in every bite. A hit of fresh lemon juice keeps everything bright, while turmeric and ginger add a subtle warmth that makes this feel a little more interesting than your average lunch. Fresh parsley and chives round it out with a pop of color and herby freshness. Because everything here is a single-ingredient whole food, you can feel confident about exactly what's going into the bowl — no label-reading required. Serve it straight away for the best texture and flavor.
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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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