Xanthan Gum 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, turmeric, and ginger add a subtle warmth and zing that keeps things interesting. Finely diced celery and red onion give it satisfying crunch and a little bite, and fresh parsley and chives round everything out with a pop of color and freshness. Because the whole thing comes together in one bowl with whole, recognizable ingredients, there's zero need to scan labels for hidden additives or thickeners — the avocado does all the binding work naturally. It's the kind of no-fuss recipe that works stuffed into lettuce cups, piled onto crackers, or eaten straight from the bowl with a fork.
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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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