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Avocado tuna salad boats filled with creamy tuna salad and garnished with fresh parsley on a white plate

Avocado Tuna Salad Boats

Creamy avocado halves filled with a zesty tuna salad made with mayonnaise, Dijon mustard, celery, red onion, lemon juice, and fresh parsley. Ready in 15 minutes and naturally gluten-free and low carb.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Light Dinner, Lunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans (5 oz each) tuna in water drained well, solid white albacore preferred
  • 1/4 cup mayonnaise full-fat preferred
  • 1 tbsp Dijon mustard
  • 1 celery stalk finely diced
  • 2 tbsp red onion finely diced
  • 1 tbsp fresh lemon juice freshly squeezed
  • 1 tbsp fresh parsley chopped
  • salt and black pepper to taste
  • 2 large ripe avocados halved and pitted
  • 1 tsp olive oil optional, for drizzling
  • 1 pinch paprika or chili flakes optional, for garnish

Equipment

  • Medium mixing bowl
  • Fork
  • Sharp knife
  • Cutting board
  • Spoon

Method
 

  1. Drain the tuna thoroughly and place it in a medium mixing bowl. Break apart with a fork until no large chunks remain and the texture is even.
  2. Add mayonnaise, Dijon mustard, celery, red onion, lemon juice, and parsley. Stir until creamy and evenly combined. Taste and adjust with salt, pepper, or extra lemon juice as needed.
  3. Slice each avocado in half lengthwise and remove the pit. If the cavity feels small, scoop out a small spoonful of flesh to create more room. Rub the cut surface with lemon juice immediately to slow browning.
  4. Spoon the tuna salad generously into each avocado half, mounding it slightly above the rim. Drizzle with olive oil and sprinkle with paprika or chili flakes if desired. Serve immediately.

Notes

Make the tuna salad up to 1 day ahead and refrigerate. Slice and fill avocados just before serving. Swap mayo for Greek yogurt for a lighter version. Store leftover tuna salad in an airtight container for up to 3 days in the refrigerator.