Avocado Tuna Salad Boats (Print)

Fresh tuna and veggies stuffed in avocados offer a quick, healthy option for lunch or appetizers.

# Components:

→ Tuna Salad

01 - Two 5-ounce cans 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 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, optional for garnish

# Directions:

01 - In a medium mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, diced celery, diced red onion, lemon juice, parsley, salt, and black pepper. Stir until thoroughly blended and creamy.
02 - Halve the avocados lengthwise and remove the pits. If needed, scoop out a small amount of flesh to create larger cavities for the filling.
03 - Spoon the tuna salad evenly into the prepared avocado halves.
04 - Drizzle each filled avocado half with olive oil if desired, and sprinkle with paprika or chili flakes. Serve immediately, chilled or at room temperature.

# Expert Advice:

01 -
  • High in protein and healthy fats keeps you full and energized
  • No cooking required making summer lunches a breeze
  • Low carb and naturally gluten free fits many dietary needs
  • Customizable with add-ins and perfect for meal prep
02 -
  • Naturally gluten and dairy free fits many dietary needs
  • Avocados deliver heart healthy fats plus fiber
  • No cooking makes it a lifesaver for hot days
03 -
  • Rub a little citrus juice on the cut surface of the avocado to keep that lovely green color if prepping just a bit ahead
  • Always taste the tuna salad before stuffing Adjust lemon mustard and seasoning to your liking
  • Use a large spoon to fill the avocados so you do not rip the flesh and the filling mounds up attractively for presentation

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