Soy 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 in every way. The avocado brings a rich, buttery texture while lemon juice keeps everything fresh and vibrant, so you're not missing the jarred stuff at all. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel a little more interesting than your average lunch. Finely diced celery and red onion give each bite a satisfying crunch, and fresh parsley rounds it all out with a pop of herby flavor. Canned tuna is one of those pantry staples that can quietly contain soy-based additives depending on the brand, so checking your label for tuna packed in water with clean ingredients keeps this recipe exactly what it should be. Everything comes together in one bowl with just a fork and a few minutes of prep — no cooking required. Serve it straight from the bowl, scoop it into lettuce cups, or pile it onto your favorite crackers for an easy, satisfying meal.
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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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