Avocado Tuna Salad Boats (Printable Version)
Creamy avocado halves filled with savory tuna salad, offering a nutritious and satisfying food option.
# What You'll Need:
→ Tuna Salad
01 - 2 cans (5 oz each) tuna 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 lemon juice, freshly squeezed
07 - 1 tablespoon fresh parsley, chopped
08 - Salt and freshly ground 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)
# Steps to Follow:
01 - In a medium mixing bowl, combine drained tuna, mayonnaise, Dijon mustard, finely diced celery, diced red onion, lemon juice, parsley, salt, and pepper. Stir until the mixture is creamy and cohesive.
02 - Halve each avocado lengthwise and carefully remove the pit. If needed, scoop out a small portion of flesh to expand the cavity for the salad filling.
03 - Evenly spoon the tuna salad into each avocado half, pressing gently to fill.
04 - Drizzle with olive oil, if desired, and garnish with paprika or chili flakes for flavor.
05 - Present immediately, either chilled or at room temperature.
# Additional Tips::
01 -
- Uses only pantry basics and fresh produce
- Ready in fifteen minutes no cooking needed
- Perfect for low carb and gluten free diets
- Can be served chilled or at room temperature
02 -
- An excellent source of Omega three fats and lean protein
- No gluten or dairy so almost everyone can enjoy
- Easily preps ahead for busy week lunches
03 -
- Always use ripe avocados that are just soft to the touch but not mushy for the best texture
- To prevent browning brush the avocado halves with a little extra lemon juice before filling
- Let the tuna salad rest covered in the fridge for ten minutes so the flavors can meld for even better taste