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Avocado Tuna Salad Boats filled with creamy tuna mixture on a plate

Avocado Tuna Salad Boats

Loaded with protein and flavor, these avocado tuna salad boats combine creamy avocado halves with a zesty tuna mixture.
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Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings: 4 halves
Course: Appetizer, Lunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans tuna in water 5-ounce cans, drained
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 stalk celery finely diced
  • 2 tablespoons red onion finely diced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley chopped
  • Salt and black pepper to taste
  • 2 large avocados ripe
  • 1 teaspoon olive oil optional for drizzling
  • Paprika or chili flakes optional for garnish

Equipment

  • Medium mixing bowl
  • Fork or spoon
  • Knife

Method
 

  1. 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.
  2. Halve the avocados lengthwise and remove the pits. If needed, scoop out a small amount of flesh to create larger cavities for the filling.
  3. Spoon the tuna salad evenly into the prepared avocado halves.
  4. Drizzle each filled avocado half with olive oil if desired, and sprinkle with paprika or chili flakes. Serve immediately, chilled or at room temperature.

Notes

Canned tuna in water is ideal for a lighter taste, but tuna in oil can add richness. Drain well before mixing. Choose avocados that yield to gentle pressure but are not mushy.