Tuna Avocado Boats

Name: Tuna Avocado Boats
Total time: 8 min
Yield: 1 serving
Ingredients: 2 tins (200g drained) tuna in water; 140g (1.5 small) avocado, halved and stoned; 60g (1/4 cup) Greek yogurt, 0%; 50g (1 stick) celery, finely diced; 20g (1/6 small) red onion, finely diced; 15ml (1 tbsp) lemon juice; 1 tsp dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp salt, black pepper, dill

SERVES 1 · 8 MIN · NO COOK

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510
CALORIES: 61g
PROTEIN: 18g
CARBS: 23g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

2 tins (200g drained) tuna in water
140g (1.5 small) avocado, halved and stoned
60g (1/4 cup) Greek yogurt, 0%
50g (1 stick) celery, finely diced
20g (1/6 small) red onion, finely diced
15ml (1 tbsp) lemon juice
1 tsp dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp salt, black pepper, dill

Method

Drain the tuna hard, pressing it against the lid. Water left in the tin turns the whole thing into a paste.
Soak the diced onion in cold water 5 min, then drain. This takes the harsh bite out without cooking anything.
Mix the yogurt, lemon, dijon, salt and pepper first, then fold the tuna through in large flakes.
Fold twice and no more. Stirred hard, tuna salad goes from chunky to pâté.
Stir in the celery, drained onion and dill.
Halve the avocados and scoop out a little extra flesh from each to widen the hollow. Dice that and fold it into the tuna.
Brush the cut avocado with a little lemon juice so it does not brown, then pile the tuna in and dust with paprika.

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Tip: scoop out a little avocado to make room, and fold it back into the mix. You get a proper portion of filling and nothing is wasted.

EquipmentMixing bowls

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KeepsTuna mix keeps 3 days. Cut the avocado on the day, always.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.