Tuna-Stuffed Avocado Boat Salad

We’re not crazy about losing weight, but we feel a little guilty when we’ve been eating junk for a whole weekend.

When that happens, we try to put together a salad, and this Tuna-Stuffed Avocado Boat Salad doesn’t make us regret eating healthily.

It tastes delicious, and the salad-stuffed avocados look vibrant and pretty. It’s a quick and healthy lunch idea. Each bite makes you feel like you’re treating yourself to something fancy.

Have you ever tried a tuna-stuffed avocado boat salad? If not, now is the perfect time to give it a try! It’s a light, delicious dish combining freshly-caught tuna flavors with creamy avocado and herbs for a delicious spring meal.

Once it’s prepared, one of these tasty bowls makes for an Instagram-worthy snapshot that can be enjoyed in more ways than one. With just the right amount of crunchy veggies and flavorful proteins, this dish also packs in plenty of nutrients.

Give your taste buds something to celebrate – whip up some tuna-stuffed avocado boat salad today!

Tuna-Stuffed Avocado Boat Salad

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: AppetizersCuisine: AmericanDifficulty: Easy

Servings

Adjust servings

+

–

2

servings

Prep time

10

minutes

Cooking time

0

minutes

Calories

300

kcal

Total time

10

minutes

These tuna-stuffed boats are light, fresh, and proof that salads don’t have to be boring.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 Avocado-sliced into half

• 1 can Tuna-drained

• .25 cup red Bell pepper-diced

• 1 tbsp Jalapeno-minced

• .25 cup Cilantro-roughly chopped

• .25 cup Tomatoes-diced

• 1.5 tbsp Lime juice

• 1 tsp salt and pepper-to taste

• 1 red onion (optional)-chopped and diced

• 2 tbsp Mayonnaise (optional)

Directions

• Remove the seed of the avocado and scoop out some of the remaining bits of the seed. You have the option to remove the skin of the avocado or just leave it without peeling the skin off.
• The ingredients should be chopped/diced as per instruction. The smaller the size, the better.
• In a medium bowl, add the canned tuna, cilantro, bell pepper, tomatoes, jalapeno and onions (optional). Pour the lime juice and mix until well combined. You can also add mayonnaise if you want.
• Scoop the mix from the bowl and stuff to the avocados. Season with salt and pepper then serve.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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