These avocado tuna salad boats are a blend of creamy tuna salad, stuffed inside an avocado with melted cheese on top… I mean, come on! What could be better?!
PLUS! This avocado recipes vegetarian, paleo (just skip the cheese!) and is one of my favorite low carb recipes.
Ready to cook? This tuna salad won’t take long! Let’s start!
These avocado tuna salad boats are filled with amazing flavors, plus:
- They take only 10 minutes!!!
- Filled with heart-healthy fats from the avocado and tuna!
- Only 4 net carbs for a more than satisfying portion!
Ready for some heavenly avocado tuna salad? This recipe is good for any meal, any time.
Simple ingredients balanced well make dishes you want to keep eating.
Avocado – Oh, luscious, creamy avocados! These guys are super high in healthy fats and fiber.
Some ARE better than others, I prefer HAAS, and recommend it in recipes like this one that really need that added creaminess.
Best way to tell if your avo is ripe? Pick off the little scabby part on the end and see if it’s nice and bright.
Canned tuna – Tuna is great for so many recipes, I prefer water-packed. You’ll want to drain it and flake it with a fork to make it nice and fluffy.
Cilantro – This adds a lot of bright flavors and some gorgeous color, plus it has tons of vitamins and minerals. Choose firm, fresh bunches with no wilting pieces.
Tools To Make
These are so impressive looking, but are ridiculously easy to make! For these quick and easy avocado tuna salad boats, all you need is:
- A baking sheet to melt out stuffed avocados and cheese together.
- A good, sharp knife for cutting your avocado.
- A bowl for mixing everything together.
When you are scooping out your avocado, leave a little flesh around the edges of the skins and hang onto them, this is going to be our boats!
It’s easiest if you mash the avocado, lime juice, and spices together, then add your chopped veggies.
Store these in an airtight container in the fridge to keep them fresh. The lime juice will help keep the avocado from going brown, but it’s a limited-time deal. I’d eat these pretty quickly.
To help keep your avocados GREEN, squeeze additional lime juice all over the tops!
These creamy avocado tuna salad boats are filled with good fats and protein and are delicious and satisfying just as they are! But if you want more of a sandwich, serve with some toasted low carb bread.
These definitely would love a little crunch, so serve them alongside some low carb chips or cut/crunchy veggies.
Want to switch things up a bit? Here are some ideas for you:
- Swap out your protein. Feel free to mix it up! Try this luscious avocado chicken salad or avocado egg salad instead — just sub in either protein instead of tuna!
- You can always, always, always add more veggies. Along with serving some side bites, you can also chop up some low carb vegetables to mix in, or serve these tucked inside some romaine for low carb lettuce wraps.
- These are even more delicious with more cheese. Add some of your favorite low carb cheese before popping them in the oven. Check out the options I use in these tuna melt stuffed onions.
- Kick these up a notch by making them spicy! My buffalo chicken salad or this Mexican chicken salad has some great ingredient ideas.
I’m always dreaming up new salad recipes to keep low carb eating interesting! Want some of my sure winners? Try these!
- Greek Yogurt Chicken Salad
- Cauliflower Potato Salad
- Thai Chicken Salad
- Tarragon Chicken Salad
- Egg Salad
Avocado Tuna Salad BoatsPrint Recipe Pin Recipe
- 3 Avocado ripe + cubed
- 1/4 Cup Lime Juice
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Cumin
- 3 5 Ounces Can Tuna packed in water + drained
- 3/4 Cup Red Onions minced
- 1/2 Cup Celery diced
- 1/2 Cup Fresh Cilantro chopped
- 1 Cup Sharp Cheddar Cheese shredded
- 1 Teaspoon Cayenne Pepper optional
- Preheat oven to 350 F and line a baking sheet with parchment paper (for easy clean up).
- Scoop the avocadoes (3) from the skin, leaving a little around the edges.
- Place avocado, lime (1/4 cup), salt (1 teaspoon), and cumin (1 teaspoon) to a bowl, and mash together using the back of a fork.
- Add all other ingredients, and stir to combine.
- Scoop the tuna salad into each of the avocado halves and place it on the prepared baking sheet. Sprinkle the top with cheese.
- Bake in preheated oven for 5-7 minutes, or until the cheese has melted.
- Serve warm, option to sprinkle cayenne pepper, and additional cilantro on top. Enjoy!
Fans Also Made These Low Carb Recipes:
- Avocados. Go for haas! They’re higher in fat, creamier and WAY more delicious than regular (sorry Florida ?).
Storing. Add additional lime juice to the top of your salad so the avocado doesn’t brown.
- Nutritional information is based on 1/2 an avocado: