Pin Avocado Tuna Salad Boats are my go-to when I need something fast, nourishing, and seriously satisfying. The creamy avocado halves cradle a zesty tuna salad so every bite is packed with flavor and good fats. I love how this meal comes together in fifteen minutes and always feels like something special even though it is pantry-friendly.
My first time making these was on a busy workday when I forgot to grocery shop lunch was on the table in a flash and it now makes a regular appearance in my lunch lineup.
Ingredients
- Tuna in water: quick lean protein base opt for a quality brand for best texture
- Mayonnaise: gives creaminess choose full-fat for richness or avocado oil-based for lightness
- Dijon mustard: adds tang and zip use a good Dijon for best flavor
- Celery stalks: tiny diced for crunch and freshness pick crisp stalks
- Red onion: mild bite and color aim for firm onions without blemishes
- Fresh lemon juice: balances richness ensures bright flavor
- Fresh parsley: herby freshness look for vibrant leaves
- Salt and black pepper to taste: brings out all the flavors
- Large ripe avocados: creamy edible bowl choose fruit that yields to gentle pressure but is not mushy
- Olive oil: for gentle finishing drizzle optional but adds richness
- Paprika or chili flakes: optional for eye-catching garnish and a bit of heat
Instructions
- Make the Tuna Salad:
- In a medium bowl combine drained tuna mayonnaise Dijon mustard celery red onion lemon juice parsley a generous pinch of salt and a few cracks of black pepper Use a fork to break up tuna and mix until the salad is creamy and flecked with vegetables If you like a zestier salad add a tiny splash more lemon juice or extra mustard
- Prepare the Avocados:
- Cut each avocado in half lengthwise Twist to separate then carefully remove the pit If the seed cavity is small gently scoop out a teaspoon or two of flesh to expand the boat space Save any scooped flesh for another use or mash it into the tuna salad
- Fill the Boats:
- With a spoon divide the tuna salad evenly among the avocado halves Pack in the filling so it settles into the cavity and mounds nicely For an extra creamy version tuck small bits of reserved avocado into the salad as you fill
- Dress and Garnish:
- If you enjoy a glossy finish lightly drizzle the avocado and salad with olive oil Sprinkle with paprika or chili flakes for a dash of color and flavor This step adds just a bit more interest and looks elegant on the plate
- Serve:
- Arrange the boats on a tray or individual plates Serve immediately while the avocado is bright and fresh This lunch can be enjoyed chilled or at cool room temperature for best taste
Pin Every time I make this I am reminded how much I love the tang that Dijon mustard brings It brightens up the entire bowl If you have kids let them fill their own avocado boats My youngest loves to get creative with toppings and it has become a little lunch tradition
Storage Tips
Best enjoyed fresh to keep the avocado bright If you want to make ahead prep the tuna salad and store in an airtight container up to three days Hold off cutting and filling avocados until ready to serve A splash of extra lemon juice over any cut avocado helps prevent browning
Ingredient Substitutions
Try Greek yogurt in place of mayonnaise for a lighter version Sub canned salmon or cooked shredded chicken for tuna Add diced pickles capers or even fresh dill to switch up the flavors If you do not have Dijon classic yellow mustard will work in a pinch
Serving Suggestions
Pile the boats onto a platter over mixed greens for a hearty salad Add cherry tomatoes sliced radish or sprouts for garden-fresh crunch Sides like crisp crackers kettle chips or a sliced apple make this a full meal
Pin This lunch recipe fits busy schedules and feels a bit fancy with almost no prep All you need are ripe avocados and pantry staples and you will have a fresh satisfying meal in minutes.
Recipe Questions & Answers
- → What type of tuna works best?
Canned tuna in water is ideal for a lighter taste, but tuna in oil can add richness. Drain well before mixing.
- → Can I make the filling ahead?
Yes, prepare the tuna mixture up to a day ahead and refrigerate. Assemble in avocados just before serving.
- → How can I make this dairy-free?
The standard ingredients are dairy-free, but always check the mayonnaise label for hidden dairy products.
- → What can I use instead of mayonnaise?
Greek yogurt or mashed avocado are good alternatives for a lighter or egg-free filling.
- → How do I keep avocados fresh after cutting?
Brush with lemon juice to slow browning and store the filled boats covered in the refrigerator until serving.
- → Any extra flavor ideas?
Try adding chopped pickles, capers, chili flakes, or fresh herbs for a more vibrant taste.