Description
Tuna Avocado Boats are a quick, nutritious, and delicious low-carb meal perfect for a light lunch or snack. This recipe combines creamy avocado halves filled with a flavorful tuna salad made with mayo, Dijon mustard, lemon juice, celery, and red onion, garnished with fresh herbs. Ready in just 10 minutes, these boats offer a refreshing blend of textures and bright flavors.
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 to create a slightly larger cavity for the tuna filling, being careful not to remove too much.
- Make the Tuna Filling: In a mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, salt, pepper, chopped celery, and diced red onion. Mix well until all ingredients are evenly coated.
- Assemble the Boats: Generously fill each avocado half with the prepared tuna mixture, packing it in firmly to prevent it from falling out.
- Add Toppings and Garnish: For added flavor and presentation, top the tuna-filled avocados with optional ingredients like sliced olives, diced tomatoes, or a sprinkle of paprika. Garnish with fresh herbs such as dill or parsley before serving.
Notes
- Use Greek yogurt instead of mayonnaise for a lighter and tangier option.
- Ensure the avocados are ripe but firm to hold the filling well.
- Feel free to customize the tuna filling with other ingredients like chopped pickles, capers, or a dash of hot sauce.
- This recipe is best served fresh to enjoy the creamy texture of the avocado.
- Leftover tuna filling can be stored in an airtight container in the refrigerator for up to 2 days.
