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
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