Shellfish Free Avocado Tuna Salad
Creamy, bright, and packed with flavor, this tuna salad swaps the usual mayo for ripe mashed avocado, and the result is genuinely better in every way. The avocado brings a rich, buttery base that clings to every flake of tuna, while lemon juice keeps things fresh and a pinch of turmeric and ginger add a subtle warmth you won't find in any deli container. Finely diced celery and red onion give it just enough crunch and bite to keep each forkful interesting. Canned tuna in water is the star here — no shellfish, no seafood blends, no mystery ingredients — just clean, straightforward protein that works beautifully with the other flavors. The folding technique matters: keeping the mix gentle means the tuna holds its texture instead of turning into a paste, which makes a real difference in the final dish. Serve it straight from the bowl, pile it onto toast, or scoop it into lettuce cups for something that feels a little more put-together. Fresh parsley and chives finish it off with a pop of color and herbaceous flavor that makes this feel like something you'd order at a café, not just throw together on a weeknight.
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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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