Gluten 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. The avocado creates a rich, velvety base that clings to every flake of tuna without weighing things down, while fresh lemon juice keeps it light and vibrant. A pinch of turmeric and ginger might sound unexpected, but they add a subtle warmth that makes this feel like so much more than a standard lunch. Finely diced celery and red onion bring just the right amount of crunch and bite to round out the texture. Every single ingredient here is naturally free of gluten, so there's no label-reading stress or ingredient swapping required — just straightforward, wholesome food. Serve it scooped straight into the avocado shells, piled onto lettuce leaves, or eaten by the spoonful right out of the bowl.
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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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