Mustard Free Avocado Tuna Salad
Creamy, fresh, and packed with protein, this tuna salad skips the usual mayo-and-mustard routine in favor of something far more satisfying. Ripe avocado does all the heavy lifting here — mashed to a silky base with bright lemon juice, warm turmeric, and a hint of ginger, it coats the tuna in a way that feels indulgent without any of the condiment concerns. Traditional tuna salads are a minefield for anyone avoiding mustard, since prepared mayo and store-bought dressings often sneak it in under the radar. Every ingredient in this version is straightforward and easy to verify, so you can mix it up with total confidence. The diced celery and red onion add crunch and a little bite, while fresh parsley and optional chives keep things tasting vibrant and light. Fold it gently so the tuna holds some texture, and you've got a bowl that works beautifully scooped into lettuce cups, piled onto crackers, or eaten straight with a fork.
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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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