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Keto Avocado Tuna Salad Boats - A Fresh, Fast, and Satisfying Low-Carb Meal

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 large ripe avocados, halved and pitted
  • 2 cans (5 to 6 oz each) tuna, drained well (water- or oil-packed; see FAQ)
  • 1/4 cup mayonnaise (avocado oil mayo works well)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice (plus more to taste)
  • 1 small celery stalk, finely diced
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 small garlic clove, grated or minced (optional)
  • Salt and black pepper, to taste
  • 1 tablespoon extra-virgin olive oil (optional, for extra richness)
  • Red pepper flakes (optional, for heat)
  • Lemon wedges, for serving

Method
 

  1. Prep the tuna salad base. In a medium bowl, mix the mayonnaise, Dijon, lemon juice, dill, and garlic (if using). Whisk until smooth and creamy.
  2. Add the mix-ins. Stir in the celery and red onion. Season with a big pinch of salt and several grinds of black pepper.
  3. Fold in the tuna. Add the drained tuna and gently break it up with a fork. Fold until everything is coated but still a bit chunky. Taste and adjust seasoning. If you want extra richness, drizzle in the olive oil and fold again.
  4. Prepare the avocados. Halve the avocados and remove the pits. If the cavity is small, scoop out 1 to 2 tablespoons of flesh from each half to make more room. Chop that extra avocado and fold it into the tuna salad if you like.
  5. Season the avocado halves. Lightly salt the cut surfaces and squeeze a little lemon juice over them. This brightens flavor and helps prevent browning.
  6. Fill the boats. Spoon the tuna salad into each avocado half, mounding it slightly. Sprinkle with red pepper flakes if you want a kick.
  7. Finish and serve. Serve immediately with lemon wedges for an extra squeeze at the table. Add a small side of cucumber slices or leafy greens if you want more crunch.