Pescatarian Avocado Tuna Salad
Creamy, bright, and loaded with good fats, this tuna salad swaps the usual mayo for ripe mashed avocado — and the result is genuinely better in every way. The avocado brings a buttery richness that coats the tuna beautifully, while fresh lemon juice keeps everything tasting light and vibrant. A pinch of turmeric and ground ginger might sound unexpected, but they add a subtle warmth that makes this feel like so much more than a basic lunch. Finely diced celery and red onion give each bite a satisfying crunch, and fresh parsley rounds it all out with a clean, herby finish. The key is folding gently so the tuna holds its texture rather than turning into a paste — a small step that makes a big difference. Serve it straight from the bowl, scoop it into lettuce cups, or pile it onto crusty bread for something that feels genuinely satisfying without being heavy.
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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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