Nitrate & Nitrite 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. The avocado creates a rich, velvety base that clings to every flake of tuna, while crisp celery and sharp red onion keep things lively. A squeeze of fresh lemon juice lifts the whole bowl, and the ground turmeric and ginger add a subtle warmth that makes this feel like more than just a quick lunch. Canned tuna can be a surprisingly tricky category for anyone avoiding cured or processed meats with added preservatives, but tuna packed in water is naturally free of those concerns — no hidden additives to decode on the label. Everything here is straightforward: whole vegetables, fresh herbs, and pantry spices you can actually pronounce. Fold it together gently so the tuna stays a little chunky, and serve it right away while the avocado is still vibrant and green. It works beautifully scooped onto crackers, stuffed into lettuce cups, or eaten straight from the bowl 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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