Seeds Free Avocado Tuna Salad
Creamy, bright, and packed with protein, this tuna salad swaps out the usual mayo for ripe mashed avocado — and the result is genuinely better. The avocado creates a luscious, velvety base that clings to every flake of tuna without weighing the whole thing down. A hit of fresh lemon juice keeps it from browning and adds a zippy lift, while ground turmeric and ginger bring a subtle warmth that makes this feel like so much more than a basic lunch. Finely diced celery and red onion add crunch and a little bite, and the fresh parsley ties everything together with a clean, herby finish. For anyone navigating a seeds-free diet, this is the kind of recipe that just works — no swaps needed, no label-checking required, since every ingredient here is naturally free of seeds. Serve it straight from the bowl, pile it onto lettuce leaves, or scoop it up with crackers that fit your needs.
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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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