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Quick and Easy Avocado Tuna Boats
This delicious avocado and tuna salad is gluten-free, low in carbs, healthy, and quick and easy to make.
Course
Salad
Cuisine
American
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
2
servings
Calories
375
kcal
Author
Jas
Equipment
Kitchen knife
Cutting board
Mixing bowls
Ingredients
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
US Customary
-
Metric
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:
375
kcal
|
Carbohydrates:
10
g
|
Protein:
35
g
|
Fat:
23
g
|
Saturated Fat:
3
g
|
Cholesterol:
61
mg
|
Sodium:
424
mg
|
Potassium:
407
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
303
IU
|
Vitamin C:
12
mg
|
Calcium:
42
mg
|
Iron:
3
mg