Whole 30 Whole30 Tuna with Avocado
Creamy avocado and flaky tuna come together in this bright, satisfying bowl that feels indulgent without a single off-plan ingredient in sight. The tuna is packed in olive oil, which means you're already building richness before you add a drop of anything else — no mayo, no mystery emulsifiers, just clean, real food. Diced avocado stands in beautifully for the creamy binder you'd normally reach for, and folding it in gently keeps those luscious chunks intact rather than turning the whole thing into a mash. Thinly sliced celery adds a satisfying crunch, while fresh lemon juice and a drizzle of extra-virgin olive oil keep the flavors lively and bright. A pinch of red pepper flakes and freshly ground black pepper give it just enough edge to keep things interesting. It comes together in minutes with no cooking required, which makes it an ideal lunch or quick dinner for two on a busy weeknight. Spoon it straight from the bowl, pile it onto cucumber rounds, or serve it alongside raw vegetables — however you eat it, this one is going to earn a permanent spot in your rotation.
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Learn more →Ingredients
2 servings
- 1 can (5 oz) tuna packed in olive oil, drained
- 1 large ripe avocado, pitted and diced
- 2 stalks celery, thinly sliced
- 2 tbsp red onion, finely diced
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Drain the tuna well and add it to a medium mixing bowl. Break it into large flakes with a fork.
- 2
Add the diced avocado, sliced celery, red onion, lemon juice, and olive oil to the bowl. Season with the salt and pepper, and add the red pepper flakes if using.
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