Description
Tuna Avocado Boats are a quick, nutritious, and delicious no-cook meal perfect for a light lunch or snack. Creamy avocados are halved and filled with a zesty tuna salad made with mayonnaise, Dijon mustard, and fresh lemon juice, then garnished with crunchy celery, onion, and fresh herbs for extra flavor and texture.
Ingredients
Scale
Avocado Boats
- 2 ripe avocados
- 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 freshly squeezed lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped celery
- 1 tablespoon diced red onion
- Fresh herbs (like dill or parsley for garnish)
- Optional toppings: sliced olives, diced tomatoes, paprika
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 from each half to create a slightly larger cavity for the filling, making sure not to remove too much of the flesh.
- Make the Tuna Filling: In a mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well until all ingredients are evenly coated. Add the chopped celery and diced red onion for crunch and flavor, stirring to combine.
- Assemble the Boats: Generously fill each avocado half with the tuna mixture, packing it in to prevent it from falling out.
- Add Toppings: For added flavor and presentation, top each filled avocado with optional ingredients like sliced olives, diced tomatoes, or a sprinkle of paprika. Garnish with fresh herbs such as dill or parsley.
Notes
- Use Greek yogurt instead of mayonnaise for a lighter, healthier option.
- Ensure the tuna is well-drained to avoid a soggy filling.
- Serve immediately to prevent the avocado from browning; alternatively, sprinkle a little lemon juice on the avocado halves to slow oxidation.
- Feel free to customize the filling by adding chopped pickles, capers, or a dash of hot sauce.
