Delicious Avocado Tuna Salad Boats
These avocado tuna salad boats offer a quick, healthy, and satisfying no-cook lunch option. Combining fresh ingredients with rich flavors, they are perfect for busy days when you need a wholesome meal ready in minutes.
Ingredients
- 2 cans (4½-ounce) Portofino Solid Yellowfin Tuna in Extra Virgin Olive Oil chunked not drained
- ½ small red onion, finely diced roughly ¼ cup
- 8 pitted green (Castelvetrano) olives, chopped
- 8 oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons finely chopped flat leaf parsley
- 1 tablespoon freshly squeezed lime juice plus more for serving
- 1 teaspoon finely minced preserved lemon peel optional, but recommended
- kosher salt
- freshly ground black pepper
- 2 large ripe avocados
- microgreens for garnishing (optional)
Instructions
Making the Tuna Salad
- In a medium-sized mixing bowl, gently place the chunked tuna, along with its olive oil (no need to drain it). To this, add the finely diced red onion, the chopped Castelvetrano olives, the oil-packed sun-dried tomatoes, the flat leaf parsley, the fresh lime juice, and the minced preserved lemon peel.
- Using a fork, gently fold all the ingredients together until just combined. Avoid over-mixing to keep the tuna flakes intact rather than creating a paste. Taste and season with kosher salt and freshly ground black pepper.
Preparing and Filling the Avocados
- Carefully slice each large, ripe avocado in half lengthwise and then remove the pit. To make a little more room for the filling, use a spoon to gently scoop out a small amount of the avocado flesh from each half. Dice any scooped-out avocado and add it directly into your tuna salad mixture for extra creaminess and to avoid waste.
- Generously scoop the prepared tuna salad mixture into each avocado half, mounding it slightly. Just before serving, garnish with an optional sprinkle of fresh microgreens and a final light squeeze of fresh lime juice to brighten the flavors.
Notes
Serving Suggestion: Serve these boats as a light lunch on their own, or alongside a simple green salad with vinaigrette, crispy vegetable sticks, or whole-grain crackers. Garnish with fresh cilantro, chopped chives, or paprika for extra flair. Storage: The tuna salad mixture can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Keep avocados whole and uncut until ready to assemble and serve for maximum freshness. Meal Prep: For best results, assemble the boats just before serving. If you have leftovers, cover them tightly with plastic wrap directly on the tuna and avocado to minimize air exposure, though some browning of the avocado may still occur. Flavor Tip (Preserved Lemon): Preserved lemons offer a complex, salty, umami, and bright tang that complements the richness of avocado and oil-packed tuna, balancing the fats for a satisfying bite. Flavor Tip (Tuna Choice): Opting for Yellowfin tuna packed in high-quality extra virgin olive oil is crucial for a moist, rich salad that doesn't require mayonnaise, contributing to the dish's overall richness and flavor. Ingredient Tip (Avocado): Use ripe avocados that yield slightly to gentle pressure. To ripen under-ripe avocados faster, place them in a paper bag with a banana. Tip for Success (Prevent Browning): To keep avocado halves looking fresh, brush or squeeze lemon or lime juice over all exposed avocado flesh immediately after cutting. Tip for Success (Warm Twist): For a warm option, top filled avocado boats with a slice of provolone or cheddar cheese and broil for 3-4 minutes until bubbly and melted. Tip for Success (Extra Creaminess): If scooping out avocado flesh to make room for filling, dice it and mix it into the tuna salad for added creaminess and to avoid waste. Common Mistake (Dry Tuna): Avoid using water-packed tuna unless you add a good source of fat like oil or mayonnaise, as it can result in a dry, crumbly salad. Common Mistake (Pasty Texture): Stir gently until ingredients are just combined to preserve the flaky texture of the tuna. Common Mistake (Pre-Cutting Avocados): Always cut avocados just before serving to prevent browning and maintain a fresh appearance. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 350kcalCarbohydrates: 15gProtein: 25gFat: 25gSaturated Fat: 4gCholesterol: 40mgSodium: 450mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 30mgIron: 2mg
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