Wheat 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 keeps things fresh and a pinch of turmeric and ginger add a subtle warmth you won't find in the classic deli version. Finely diced celery and red onion give it just enough crunch and bite to keep each forkful interesting. For anyone navigating wheat sensitivities, this one is naturally in the clear — no breadcrumbs, no fillers, no hidden flour-based thickeners anywhere in the mix. It comes together in a single bowl with minimal prep, and the fold-don't-mash technique means the tuna stays tender rather than turning into a paste. Serve it scooped straight into the avocado shells, piled onto lettuce leaves, or eaten with your favorite wheat-free crackers for a lunch that feels a little indulgent without any of the usual compromise.
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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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