Creamy Avocado Tuna Salad

A dairy-free, mayonnaise-free tuna salad bound together with ripe avocado. Bright, creamy, protein-rich, and made entirely from pantry staples. Alpha-Gal safe, ready in 10 minutes, and endlessly versatile.

What You Need

• 2 cans (5 oz each) wild-caught tuna, drained
• 2 ripe avocados
• 2 tbsp fresh lemon or lime juice
• 2 tbsp red onion, finely diced
• 1 stalk celery, finely diced
• 2 tbsp fresh parsley or cilantro, chopped
• 1 tsp Dijon mustard
• Salt and black pepper to taste
• Optional: capers, jalapeño, cucumber

Method

1. Drain the tuna thoroughly and break it apart in a large bowl.
2. Halve the avocados, remove the pits, and scoop the flesh into the bowl.
3. Add lemon juice and mash the avocado into the tuna with a fork — some texture is better than fully smooth.
4. Add red onion, celery, herbs, and mustard. Mix gently to combine.
5. Taste and adjust salt, pepper, and lemon juice.
6. Serve immediately over lettuce leaves, on toasted sourdough, stuffed in a cucumber boat, or with seed crackers.

Tips & Notes

• The avocado acts as the binder instead of mayonnaise — choose avocados that yield slightly when pressed.
• To keep leftovers from browning, press plastic wrap directly onto the surface of the tuna salad and refrigerate. Best eaten the same day.
• Wild-caught albacore or skipjack tuna has cleaner flavour than chunk light. Check the can for dolphin-safe sourcing if that matters to you.
• Alpha-Gal note: fish, avocado, and all listed ingredients are fully safe. If adding Dijon, check the label — most commercial mustard is safe.

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