Rice Free Avocado Tuna Salad
Creamy, bright, and packed with protein, this tuna salad swaps the usual mayo for ripe mashed avocado — and the result is genuinely better. The avocado brings a rich, buttery base that clings to every flake of tuna, while lemon juice, turmeric, and ginger add a subtle warmth and zing that makes the whole bowl feel alive. Finely diced celery and red onion keep things crisp and fresh, so you get real texture in every bite. It comes together in one bowl with no cooking required, which means lunch or a quick dinner is only a few minutes away. Tuna salad recipes can quietly sneak in grain-based fillers or be served over rice as a default, but this one stands entirely on its own — no grains needed, no workarounds. Scoop it into lettuce cups, pile it onto cucumber slices, or eat it straight from the bowl with a fork. The optional chives on top are a small touch that makes it look and taste like something you'd order at a café.
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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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