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avocado tuna salad topped with cheese

Avocado Tuna Salad Boats

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Servings :6 Boats
Prep Time10 mins
Total Time10 mins


  • 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 avocado from the skin, leaving a little around the edges.
  • Place avocado, lime, salt, and cumin 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!

Lindsey's Tips

Avocados. Go for haas! They’re higher in fat, creamier and WAY more delicious than regular (sorry Florida 😘).

 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:


Calories: 96kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1770mg | Potassium: 337mg | Fiber: 4g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg
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