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prep time
10 min
cook time
0 min
ready time
10 min
Best Keto Tuna Salad Avocado Boats
These Keto tuna avocado boats are an easy midweek lunch or dinner recipe which takes less than 15 minutes to prepare. Tuna is combined with red onion, green onions, parsley and lemon juice which adds bold flavors, while the cayenne gives a gentle heat.
What kind of tuna should I use? Where possible, try to use sustainably sourced tuna. This recipe calls for canned tuna in spring water, but you can also use tuna in olive oil.
You can also use sashimi-grade raw tuna for another recipe variation.
Are there any other recipe variations? You can adapt the recipe ingredients by adding finely diced red peppers and/or cucumbers for more crunch. Alternatively, you can add chopped blanched green beans to the tuna mixture and serve with hard-boiled eggs for a take on a tuna Nicoise salad.
What can I serve with this recipe? Serve these tuna avocado boats with a simple leaf salad for a complete meal.
How to store tuna avocado boards? If the dish is assembled, the avocado boats should be stored in an airtight container in the fridge for up to 3 days before the avocado flesh turns brown. The tuna mixture will keep up to 5 days in the fridge. This dish is not suitable for freezing.
Net Carbs
4.4 g
Fiber
5.8 g
Total Carbs
10.3 g
Protein
14.9 g
Fats
45.5 g
494 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Avocado, black skin (Hass)
1 each
Tuna
1 can - each 5 ounce net weight
Onion, white, yellow or red, raw
30 g
Scallions
1 medium - 4 1/8" long
Parsley, fresh
15 g
Mayonnaise, store bought
4 tbsp
Lemon juice, fresh
2 tbsp
Olive oil
2 tbsp
Paprika
1 tsp
Red pepper (cayenne), ground
0.25 tsp
Salt
0.13 tsp
Black pepper, ground
0.13 tsp
Recipe Steps
steps 3
10 min
Step 1
Drain any liquid from the tuna. Finely dice the red onion, green onion, and parsley. Add the tuna to a large bowl and add the red onion, green onion, and parsley. Add the mayonnaise, paprika, cayenne pepper, lemon juice, and olive oil.Step 2
Stir to combine thoroughly. Season with salt and pepper to taste. Check the flavor to your liking, and add more cayenne, lemon, or mayonnaise if needed.Step 3
When ready to serve, cut the avocado in half and discard the stone. If desired, peel off the avocado skin. Spoon the tuna mixture into the cavity. Serve any remaining mixture on the side with a salad of your choice.
Comments
PropitiousRadish502555 a year ago
Super easy to prepare and delicious!!
Ms. Grizzly a year ago
Quick, simple, and delicious. I will definitely do this again. This would be a great meal to pack a lunch with in an iced lunchbox. Also, very filling.
Sans Sucre a year ago
Delicious!!
Becky a year ago
Are the macros for 1/2 avocado are one whole avocado. The recipe states two servings.
josie0695 a year ago
Macros are given for 1 serving so, yes -- 1/2 avocado. I am never able to slice avocados exactly in half (or even close -- a complete kitchen klutz!) so I would weigh the avocado halves separately and adjust macros as needed, if that degree of accuracy is important to you. (Use "Copy to my foods" to make the adjustment)