Quick & Easy Tuna Avocado Boats (Print version)
Creamy tuna salad spooned into ripe avocado halves for a fresh, filling no-cook lunch in about 10 minutes.
# Ingredients:
For the tuna filling
01 -
2 cans (5 oz each, 142 g each) tuna in water, drained well
02 -
3 tablespoons mayonnaise or plain Greek yogurt
03 -
1 celery stalk, finely diced
04 -
2 tablespoons finely diced red onion
05 -
1 tablespoon fresh lime juice, plus more for brushing
06 -
1 teaspoon Dijon mustard
07 -
1 tablespoon chopped fresh dill, cilantro, or chives
08 -
1/2 small jalapeño, seeded and finely diced, optional
09 -
1/4 teaspoon fine salt, plus more to taste
10 -
1/8 teaspoon black pepper
For the avocado boats
11 -
2 medium ripe avocados
12 -
1 tablespoon microgreens or extra herbs, for garnish
13 -
Lime wedges, for serving
# Instructions:
01 -
Drain the tuna well and flake it into a medium bowl with a fork. Press out extra liquid so the filling does not turn watery.
02 -
Add mayonnaise, celery, red onion, lime juice, Dijon, herbs, jalapeño if using, salt, and pepper. Stir until creamy and evenly combined.
03 -
Halve the avocados lengthwise and remove the pits. Brush the cut sides lightly with lime juice.
04 -
If needed, scoop a spoonful of avocado from each half to widen the cavity. Dice the scooped avocado and gently fold it into the tuna filling.
05 -
Spoon the tuna filling into the avocado halves. Garnish with microgreens or extra herbs and serve right away with lime wedges.
# Good to know:
01 -
Best served immediately after filling.
02 -
Use firm-ripe avocados so the boats hold their shape.
03 -
Drain tuna well for the cleanest texture.