Quick and Easy Avocado Tuna Salad Boats

These avocado tuna salad boats are the perfect solution for lazy days. There's no cooking involved and there are almost no dirty dishes.

Best of all, it comes together in less than 10 minutes for a simple savory dish your whole family will love!

This fresh and easy twist on the classic is loaded with protein and a step up from your usual tuna salad because it doesn't use mayo. 

📃 Why it Works

• This recipe still has a considerable amount of fat in it, but it's a good kind of fat. Avocados are nutrient-dense foods that have a variety of vitamins and minerals and unsaturated fats, which help the body absorb nutrients from other foods.
• It's gluten-free, and Paleo, Keto, and Whole 30 approved, in case you're on a diet. I'm not dieting, and I still love it!
• If I can cut down on the number of dirty dishes, I'm all over it! Avocado skin makes the perfect vessel for serving the simple avocado tuna dish.
• You will love making this tuna salad when you want a light dinner or need to whip up something quick. Or when you have half of the avocado left.

When most people think of tuna salad, they think of mayo, and generally high fat, high-calorie dish. Just mix a can of tuna with some mayo and call it a day, right?

I prefer a bit more of a complex flavor by replacing mayo with creamy avocado and adding some green onions, lime or lemon juice, and cilantro.

I understand that cilantro is an acquired taste (or sometimes never acquired), so you can use parsley as an alternative.

🛒 Ingredients and Notes

• Canned Tuna: The choice is yours: you can use either solid white tuna (albacore), which is a bit more expensive and contains more mercury, or light (pink) chunk tuna. I use tuna in water for this recipe, but if you prefer it better in oil, go for it.
• Avocado: I used Haas, but you can use any avocado. Pick a firm but not too hard avocado.

🔪 Instructions

Keep scrolling to get the full (printable) recipe and ingredient amounts, or click on the “Skip to Recipe” button at the top of the page.

1. Drain tuna, reserving some of the juices.
2. Halve the avocados and remove the pits. Spoon out the avocado flesh and chop. 
3. In a bowl, gently combine all ingredients. Divide evenly between the avocado skins, aka boats. Enjoy!

• If you're not a fan of cilantro, parsley is a good substitute. 
• I know some people prefer some crunch in the tuna salad itself, so feel free to add chopped up celery and red onions as you please.
• If you opt for cilantro and like a little kick, add some jalapeños in there too, or crushed red pepper flakes.
• Because I’m an advocate of playing with your food and experimenting with recipes, feel free to adjust this one however you like.

❓ Frequently Asked Questions

🍽 How To Serve It

• You don't need to use the avocado skin as a vessel. Add this salad on top of sliced bread for a delicious sandwich or over fresh salad greens.
• This easy salad makes an excellent appetizer. Place the salad in a bowl and surround it with a variety of crackers. 

Other delicious salad recipes on All that's Jas to try:

• Thai Noodle Shrimp Salad
• Leftover Cheeseburger Salad
• Copycat Sizzle Pie Rabbits Salad
• Sweet and Sour Apple Cabbage Salad
• Polish Salad with Cucumber and Sour Cream

Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!

Quick and Easy Avocado Tuna Boats

By Jas

This delicious avocado and tuna salad is gluten-free, low in carbs, healthy, and quick and easy to make.

5 from 3 votes

Rate this Recipe Pin Recipe Print Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad

Cuisine American

Yields 2 servings

Calories 375 kcal

EQUIPMENT

• Kitchen knife
• Cutting board
• Mixing bowls

Ingredients

1x2x3x

US Customary - Metric

• ▢ 2 cans tuna in water
• ▢ 2 large, ripe avocado
• ▢ 3 green onion stalks, chopped
• ▢ 3 tablespoons olive oil
• ▢ 4 tablespoons lime or lemon juice
• ▢ 2 tablespoon chopped fresh cilantro or parsley
• ▢ Salt and freshly ground black pepper to taste
• ▢ Crushed red pepper flakes to taste, optional

Cook ModePrevent your screen from going dark

Instructions

• Drain 2 cans of tuna, reserving 2 tablespoons of juices.
• Halve the 2 avocados and remove the pits. Cut the avocado flesh crisscross with a knife and then score it out using a spoon.
• In a bowl, gently combine all ingredients. Divide evenly between the 4 avocado skins aka boats. Enjoy!

Notes

• If you're not a fan of cilantro, parsley is a good substitute. 
• I know some people prefer some crunch in the tuna salad itself, so feel free to add chopped up celery and red onions as you please.
• If you opt for cilantro and like a little kick, add some jalapeños in there too or crushed red pepper flakes.
• Because I’m an advocate of playing with your food and experimenting with recipes, feel free to adjust this one however you like. 
• Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 375kcal (19%) | Carbohydrates: 10g (3%) | Protein: 35g (70%) | Fat: 23g (35%) | Saturated Fat: 3g (15%) | Cholesterol: 61mg (20%) | Sodium: 424mg (18%) | Potassium: 407mg (12%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 303IU (6%) | Vitamin C: 12mg (15%) | Calcium: 42mg (4%) | Iron: 3mg (17%)

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