Description
Tuna Avocado Boats are a quick, healthy, and delicious no-cook dish that pairs creamy avocado halves with a flavorful tuna salad mixture. Perfect as a light lunch or appetizer, these boats combine protein-rich tuna with fresh veggies and a hint of tang from lemon and mustard, all served in an edible avocado shell for a satisfying and nutrient-packed meal.
Ingredients
Scale
Avocado Boats
- 2 ripe avocados, halved and pitted
Tuna Salad Filling
- 1 (5 oz) can tuna in water, drained
- 2 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons red onion, finely diced
- 1 tablespoon celery, finely diced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: paprika or chili flakes for topping
Instructions
- Prepare Avocados: Cut the avocados in half and carefully remove the pits. Scoop out a small amount of the flesh from each half to create a larger cavity for the filling.
- Make Tuna Salad: In a bowl, combine the drained tuna, mayonnaise or Greek yogurt, Dijon mustard, lemon juice, red onion, celery, parsley, salt, and black pepper. Mix until fully combined and creamy.
- Enhance Creaminess: Lightly mash the scooped avocado flesh and fold it into the tuna mixture if you want extra creaminess in the filling.
- Fill Avocado Boats: Spoon the tuna salad evenly into each avocado half, filling generously to the edges.
- Garnish and Serve: Sprinkle with paprika or chili flakes if using, and serve immediately. Optionally, chill the filled boats briefly before serving for a cooler texture.
Notes
- Use Greek yogurt instead of mayonnaise for a lighter, tangier version.
- Add chopped pickles or capers for extra tang and crunch.
- Best served fresh to prevent avocado browning; a little extra lemon juice helps slow oxidation.
