Mushroom Free Avocado Tuna Salad
Creamy, bright, and packed with protein, this tuna salad swaps out traditional mayo for ripe mashed avocado — and the result is genuinely better in every way. The avocado brings a rich, buttery texture that clings to every flake of tuna, while fresh lemon juice keeps things light and vibrant. Finely diced celery and red onion add just enough crunch and bite to make each forkful interesting, and a pinch of turmeric and ginger give the whole thing a subtle warmth that feels a little unexpected and completely addictive. For anyone navigating a mushroom-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward, whole, and easy to verify at a glance. No hidden sauces, no umami-boosting additives, no surprises. Fold in the parsley and chives at the end and you've got a salad that looks as good as it tastes. Pile it onto toast, stuff it into lettuce cups, or eat it straight from the bowl — no judgment here.
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!