First, I shared those very popular Peruvian Quinoa Stuffed Avocados. Then, I raved about the perfect combination of healthy and indulgent in these Crab Salad Stuffed Avocados (have you tried them yet?!). But what about the most humble everyday lunch ingredient? Tuna is rich in protein, relatively inexpensive, and it’s a perfect flavor match for these easy, mayo-free avocado boats.
This recipe with photo for Tuna Salad Avocado Boats was shared with us by Mizkan.com.
These delicious avocado boats were created by Dawn Jackson Blatner, star of ABC’s “My Diet Is Better Than Yours,” author of “Superfood Swap” and a registered dietitian and nutrition consultant for the Chicago Cubs. She uses a more healthful vinaigrette and some sneaky veggies to make this simple lunch look as good as it tastes!
Special Diet Notes: Tuna Salad Avocado Boats
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, optionally soy-free, and optionally paleo.
- 1 ripe avocado
- 1 5-ounce can tuna packed in water, drained
- ½ cup finely diced celery
- ½ cup grated carrot
- ¼ cup finely diced red onion
- 2 tablespoons rice vinegar (such as Nakano Natural or Organic)
- ½ tablespoon olive oil
- ½ tablespoon Dijon mustard
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
- 16 brown rice crackers, optional for serving
- Cut avocado in half, remove pit and scoop out some of the flesh leaving thin walls of avocado. Dice the avocado flesh.
- In a small bowl, combine the tuna, celery, carrot, onion, vinegar, oil, mustard, salt and pepper. Mix well. Gently fold in the diced avocado.
- Scoop the mixture into avocado shells and serve with brown rice crackers.