Description
Tuna Avocado Boats are a quick, nutritious, and delicious no-cook meal perfect for a light lunch or snack. Creamy avocados are filled with a zesty tuna salad made with mayonnaise, Dijon mustard, fresh lemon juice, and crunchy celery, then garnished with fresh herbs for a flavorful twist.
Ingredients
Scale
Avocado Boats
- 2 ripe avocados
Tuna Filling
- 1 can (5 oz) tuna, drained (albacore or skipjack)
- 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and pepper to taste
- 2 tablespoons chopped celery
- 1 tablespoon diced red onion
Toppings and Garnish
- Fresh herbs (such as dill or parsley for garnish)
- Optional: sliced olives, diced tomatoes, paprika for extra flavor
Instructions
- Prepare the Avocado: Carefully cut each avocado in half and remove the pit. Use a spoon to scoop out a small amount of the flesh to create a slightly larger cavity for the filling, but don’t scoop out too much to maintain the boat shape.
- Make the Tuna Filling: In a mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Add chopped celery and diced red onion for crunch and flavor. Mix well until all ingredients are evenly coated.
- Assemble the Boats: Generously fill each avocado half with the tuna mixture. Pack the filling carefully to prevent it from falling out and ensure each bite has a perfect balance of avocado and tuna salad.
- Add Toppings: Enhance flavor and presentation by topping the tuna-filled avocados with fresh herbs such as dill or parsley. Optionally, add sliced olives, diced tomatoes, or a sprinkle of paprika for added texture and taste.
Notes
- Use Greek yogurt instead of mayonnaise for a healthier, lighter option.
- Chilling the tuna salad before assembling can enhance flavor and texture.
- Add a squeeze of extra lemon juice over the assembled boats to prevent browning of the avocado.
- For extra crunch, consider adding chopped cucumber or bell peppers.
- This dish is best served fresh but can be stored in the fridge for up to 1 day.
