Avocado Boats With Creamy Dill Tuna Salad

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 15 min · Fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 4 cans (5 oz each), drained canned tuna in oil
• 2, halved and pitted avocado
• 1/2 cup mayonnaise
• 4, hard-boiled and chopped eggs
• 2 stalks, finely diced celery
• 1/4 cup, chopped fresh dill
• 1/4 cup, minced red onion
• 1, juiced lemon
• 1/2 tbsp dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Flake the drained tuna into a bowl with a fork, breaking up any large chunks but stopping short of a paste.
2. Fold in the mayonnaise, chopped eggs, celery, dill, red onion, dijon, half the lemon juice, salt and pepper until it holds together in a spoon.
3. Scoop out a little extra flesh from each avocado half to widen the hollow, chop it and stir it into the tuna. Brush the cut faces with the rest of the lemon juice so they do not brown.
4. Mound the tuna salad into the avocado halves, pressing it down so it fills the cavity and heaps above the rim, and top with a last pinch of dill and cracked pepper. Serve two halves per person.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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