Sesame 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 brings a rich, buttery base that clings to every flake of tuna, while fresh lemon juice keeps things lively and stops the mixture from browning too quickly. Finely diced celery and red onion add just enough crunch and bite to keep each forkful interesting. A pinch of turmeric and ground ginger might sound unexpected, but they add a subtle warmth that makes this feel a little more special than your average lunch. For anyone navigating sesame-free eating, tuna salad can be a minefield — tahini sneaks into dressings, and store-bought versions often carry cross-contact risks — but every ingredient here is straightforward and easy to verify. Just fold it together gently so the tuna keeps some texture, and serve it right away while the avocado is at its freshest. Scoop it onto lettuce leaves, pile it onto crackers, or eat it straight from the bowl — no judgment.
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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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