Both Avocado and Tuna are packed with healthy fats and nutrients that will benefit our body. They are both very versatile and can be used in countless easy recipes that are filling and satisfying. Today, we are going use these two ingredients to make the Pinterest famous Avocado Tuna Boat or Stuffed Avocado with Tuna as some people call it.
Hi Guys! Today’s super easy and simple recipe is all about Avocado and Tuna. I have to admit I am pretty late in sharing this recipe as this Avocado Tuna Boat became famous a long time ago. But nonetheless, better late than never. I had been trying to incorporate Avocado and Tuna in my diet as often as possible and this Avocado and Tuna Boat is one o my favorite way to use these 2 ingredients.
I actually look at this more like an Avocado Tuna spread or salad because often times I served it with rolls or toast and sometime with greens. I have to admit stuffing the Avocado and Tuna salad on sliced Avocado shell is quite more attractive and eye catching. Nonetheless, however you decide to serve it or eat it, it all comes down to one thing… It’s delicious!
This is such and easy recipe, not to mention very flexible too. Few key things I have to point out though:
- Season, Taste, Season, Taste: I cannot stress enough how important seasoning in this recipe, or to any recipe using tuna and Avocado. These 2 ingredients are quite bland in taste and so seasoning it well it the key to enjoying it. You can use other spices, use use fresh herbs for better flavor and taste. Chopped Cilantro, chives or green onions are good addition. Bottom line, season well. Do not be restricted to the spices I specified here, you can mix and match.
About This Recipe
- Ease in Making the Recipe: Easy, easy, easy! There’s no cooking or baking required, everything is done in one bowl. If you don’t call that easy, I don’t know what is. You can make this in 30 minutes or even less. A simple salad recipe that is perfect for breakfast or brunch.
- Ingredients: Just like the easy process, the ingredients are easy to find too. I told you, this is a very easy recipe from process to ingredients. I used canned tuna, spices and seasonings, mayonnaise and some celery and radish to added flavor and garnishing.
- Texture, Taste & Flavor: It’s a simple creamy salad because of the Avocado. I like the chunks of Avocado 🥑, the crunchy celery and the chunky Tuna as well. Its flavorful and taste good for something so simple.
- Make-Ahead: I wouldn’t recommend making this ahead of time because the Avocado will turn brown the longer it sits in the refrigerator. What you can do is make the Tuna salad without the Avocado and once ready to serve, that’s the time you cut up the Avocado to stuff it with the Tuna salad. It’s a very easy recipe, so I highly recommend make it the same day you are serving it.
Ingredients for Tuna Salad Stuffed Avocado Boat
- Avocado – use ripe but not very ripe and mushy, avoid Avocado with already black spots, those are too ripe already.
- Seasoning and Spices – Seasonings and spices are very important in this salad. Taste as you go so you can add more as needed deli ending on your preference. I used salt, black pepper, paprika and dried Basil but you can use other spices that you like.
- Olive Oil – for drizzling on top, not a must but if you have it, use it
- Mayonnaise – this is the base creamy dressing. If you want to cut back on it, use half mayonnaise and half plain Greek yogurt
- Lime or Lemon wedge for taste and to help slow down the browning of the Avocado
- Celery Stick – for taste and crunch
- Radish – taste, crunch and garnishing. You can use other garnishing like chopped cilantro or thinly sliced cucumber
How to Make Tuna Salad Stuffed Avocado Boat
This super easy Tuna and Avocado salad recipe starts by cutting the Avocado in half. Remove the pit and scoop about 3/4 of the Avocado fresh inside. You’ll then season it and then mix this with the drained Tuna, mayonnaise and the rest of seasoning and spices. Make sure to taste as you go. That’s it! The salad is done and ready for stuffing in the Avocado. So easy breezy!
Tuna in Oil or Tuna in Water
either works in this recipe. If you are using Tuna in water, make sure to drain it well. I often drain my tuna and leave it draining in the refrigerator overnight. This works for me since I often make this the following day for breakfasts or snack. If you are using Tuna in oil, drain the oil and set aside. You can use the oil for drizzling the sliced avocado after slicing it and on top before serving it
How to Serve Tuna Salad Stuffed Avocado Boat
You can eat it as it, but I always serve this with rolls or toast it with salad greens on the side. The stuffing mixture will be quite a lot for 1 medium size Avocado, you can use it for 2 Avocados or simply store it in an airtight container and use to to make Avocado Tuna Sandwich or Avocado Tuna Salad. Basically 3 ways to use and serve it. How good is that?
- 1 Avocado
- 1/2 teaspoon table Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Dried Basil
- 1/8 teaspoon Paprika
- 1 tablespoon Olive Oil
- 3 tablespoon Mayonnaise
- 1 Lime or Lemon wedge (cut 1 lemon or lime into 8 wedges and use only 1-2 wedges)
- 1 Celery Stick
- 2 pieces Radish – for garnishing
- Cut the avocado in half and remove the seed. Scrape 3/4 of the avocado and transfer in a bowl. Do not scrape everything, you want to leave thin layer. Sprinkle with salt and pepper, squeeze some lime or lemon juice and drizzle some olive oil. If using tuna in oil, use the tuna oil instead.
- Add the tuna in the avocado that you removed in step 1. If you are using tuna in water, remove and drain all the water. If you are using tuna in oil, drain half of the oil and set aside the remaining. Season with salt, black pepper, paprika and dried basil. Squeeze lime or lemon juice. Add mayonnaise. Any mayonnaise will work. I use vegan mayonnaise, regular store bought or homemade mayo will work the same. If you want I keeping but healthier, you can skip the mayonnaise all together. Mix until all ingredients as combined. Season to taste.
- Scoop the tuna salad on the sliced Avocado. Sprinkle with black pepper and salt, and drizzle some olive or tuna oil on top.
- Serve. This can be enjoyed on its own, or serve with bread roll or toast, or with greens on the side.
- Leftover should be covered in airtight container and keep in refrigerator. Cover the sliced avocado with plastic wrap, then store it in air tight container. Or you can scrape out the avocado and the filling and transfer in air tight container storage. Consume within 3 days as Avocado could get dark the longer you keep it.
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What’s New? Moutable
Today I am featuring my Moutable, or Mediterranean Egg Plant Dip. I’ve made this years ago and I thought It’s time to update it with some new photo and additional information and tips. This dip is easy to make, skip the mayonnaise and make this one instead. This was made from roasted eggplant, tahini paste, olive oil and some herbs and spices. Simple and yet delicious, and kind of “healthy-ish”. Give it a try.
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