Hazelnut 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 in every way. 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 it just enough crunch and bite to balance the creaminess. Parsley and optional chives round it all out with a fresh, herby finish. For anyone navigating tree nut allergies, tuna salads can be surprisingly tricky when pre-made versions sneak in nut-based oils or are processed alongside them — making this simple scratch recipe a genuinely stress-free option. Everything here is straightforward and easy to verify, so you know exactly what's going into the bowl. Serve it straight from the mixing bowl while the avocado is still vibrant and fresh for the best flavor and texture.
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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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