Avocado Tuna Salad Boats (Print View)

Tuna salad served in avocado halves with fresh herbs and crunchy veggies for a quick, wholesome meal.

# Components:

→ Tuna Salad

01 - 2 cans (5 oz each) tuna packed in water, drained
02 - 1/4 cup mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 celery stalk, finely diced
05 - 2 tablespoons red onion, finely diced
06 - 1 tablespoon fresh lemon juice
07 - 1 tablespoon chopped fresh parsley
08 - Salt and black pepper, to taste

→ Avocado Boats

09 - 2 large ripe avocados
10 - 1 teaspoon olive oil (optional, for drizzling)
11 - Paprika or chili flakes, for garnish (optional)

# Directions:

01 - In a medium mixing bowl, thoroughly combine drained tuna, mayonnaise, Dijon mustard, celery, red onion, lemon juice, chopped parsley, salt, and black pepper until smooth and well blended.
02 - Slice each avocado in half lengthwise and discard the pits. Use a spoon to gently scoop out some flesh if needed to enlarge the cavity for the filling.
03 - Evenly spoon generous portions of tuna salad into each avocado cavity.
04 - Drizzle olive oil over the filled avocados if desired, and sprinkle with paprika or chili flakes for added flavor.
05 - Present immediately, chilled or at room temperature as preferred.

# Expert Advice:

01 -
  • Uses simple pantry and fresh ingredients
  • Ready to eat in under 15 minutes
  • Naturally gluten free low carb and dairy free
  • Delivers healthy fats and protein in one meal
  • Makes a bright presentation for parties or meal prep
02 -
  • Packed with protein and healthy fats
  • Wonderful for meal prep and lunchboxes
  • Low in carbs making it great for keto diets
03 -
  • Always use avocados that give slightly to gentle pressure but are not mushy
  • For a creamier filling mash a bit of extra avocado directly into the tuna
  • If prepping for a crowd keep the assembled boats on a bed of ice or serve quickly to maintain peak freshness
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