MSG Free Avocado Tuna Salad
Creamy, bright, and packed with texture, this tuna salad swaps out the usual mayo for ripe mashed avocado — and the result is genuinely better in every way. The avocado creates a luscious, rich base that clings to the tuna without weighing it down, while fresh lemon juice keeps everything tasting clean and vibrant. Canned tuna is one of those pantry staples that can quietly harbor additives and flavor enhancers, so using plain tuna in water and building all the flavor yourself from scratch is a smart move. Crisp celery and sharp red onion add crunch and bite, while turmeric and ginger give the whole thing a subtle warmth that makes it taste far more interesting than your average lunch. Fresh parsley and optional chives round it out with a pop of color and herbaceous freshness. It comes together in one bowl with minimal effort, and since there's no cooking involved, it's ready to eat the moment you fold everything together. Serve it straight from the bowl, scoop it onto crackers, or pile it into lettuce cups for something that feels a little more special.
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!