Healthy Avocado Tuna Salad Boats
Discover a quick, healthy, and incredibly flavorful no-cook meal with these vibrant avocado tuna salad boats. Packed with healthy fats and protein, this recipe offers a fresh twist on classic tuna, delivering a satisfying blend of textures and bright flavors with minimal effort.
Equipment
- Dry skillet
- Medium mixing bowl
Ingredients
- 2 cans 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
- 2 tablespoons chopped Marcona almonds
- ½ teaspoon fresh lemon zest
- 1 tablespoon freshly squeezed lime juice plus more for serving
- kosher salt
- freshly ground black pepper
- 2 large ripe avocados
- microgreens for garnishing (optional)
Instructions
Prepare the Flavor Boosters
- Place the chopped Marcona almonds in a dry skillet over medium heat. Toast them for about 2-3 minutes, stirring occasionally, until they become fragrant and are lightly golden. This step adds a depth of flavor and a pleasing crunch to the salad.
Assemble the Tuna Salad
- In a medium mixing bowl, gently place the chunked Portofino Solid Yellowfin Tuna, oil and all. Add the finely diced red onion, chopped green olives, drained and chopped oil-packed sun-dried tomatoes, and finely chopped flat leaf parsley. Stir in the toasted Marcona almonds, fresh lemon zest, and the freshly squeezed lime juice. Combine everything gently until the ingredients are well distributed.
- Season the mixture with kosher salt and freshly ground black pepper to your liking. Taste and adjust the seasonings until it suits your preference.
Prepare Avocados and Serve
- Carefully halve the large ripe avocados and remove the pits. If desired, scoop out a small amount of the avocado flesh from the center to create a deeper "boat" for your filling. This scooped-out portion can be mixed into your tuna salad for extra creaminess.
- Generously scoop the prepared tuna mixture into the avocado halves. Garnish each boat with a sprinkle of fresh microgreens (optional) and an extra squeeze of lime juice. Serve immediately to enjoy the best texture and freshness.
Notes
How to Pick the Perfect Avocado: Choose avocados that yield slightly to gentle pressure but are not mushy. For Hass avocados, color darkens with ripeness, but the squeeze test is more reliable. Be mindful that larger avocados can have very large pits. Choosing Tuna: Oil-packed tuna is highly recommended for its flavor and texture, which enriches the salad without needing additional fat. Water-packed tuna typically results in a drier, milder salad. Pro Tips for Success: Do not drain high-quality, olive-oil packed tuna. Scoop out a small amount of avocado flesh to create more space and mix into the salad for extra creaminess. Brush cut avocados with lime or lemon juice to prevent browning. For meal prep, store tuna salad and whole avocados separately, assembling just before serving. Make-Ahead & Storage: Prepare the tuna salad mixture up to 3 days in advance and store it in an airtight container in the refrigerator. Assemble the boats just before serving with fresh avocados for optimal freshness and color. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 550kcalCarbohydrates: 20gProtein: 35gFat: 45gSaturated Fat: 7gCholesterol: 55mgSodium: 650mgPotassium: 1200mgFiber: 15gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 3mgIron: 10mg
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