Lupin 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 the tuna beautifully, while lemon juice keeps everything fresh and vibrant. Finely diced celery and red onion add just enough crunch and bite to keep each forkful interesting. 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 basic lunch. For anyone navigating lupin sensitivities, this recipe is naturally safe — no flour blends, no legume-based fillers, just whole, recognizable ingredients from start to finish. It comes together in one bowl with minimal effort, and since everything is folded gently rather than blended, the tuna stays satisfyingly chunky. Serve it straight from the bowl, scoop it into lettuce cups, or pile it onto your favorite safe bread for a meal that feels both nourishing and a little indulgent.
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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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