Avocado Tuna Salad Lettuce Boats
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Looking to get healthy this summer? I find it’s easier to find motivation to eat healthier when the sun is shining.
These tuna boats are a great low-cal option to build into your lunchtime routine. Not only are they incredibly simple to make, the tuna salad can be stored in the fridge for up to a week – making it easy to have a healthy option on deck when you get the munchies.
It has a little bit of everything – salty, sweet, and savory with just a bit of crunch throughout.
The lettuce boats are totally optional too. Feel free to spread the tuna salad between two slices of whole grain bread or eat it with celery and carrots like a dip.
My favorite way? Chop up the romaine and make it into a salad instead!
Let’s get our HEALTH on
There are many healthy benefits to eating this tuna salad – not least of which you are learning a new recipe and therefore a new skill!
Tuna is packed full of healthy omega-3 fatty acids that are healthy for your heart. Plus lots of protein will help boost your stamina and not leave you feeling hungry again in an hour or two.
Instead of mayonnaise in this tuna salad, I’ve used avocados instead. And avocados contain olec acid, which is known to help lower cholesterol. By swapping out bread with romain lettuce for the “boats” you are eliminating carbs from the equation all together.
Here’s What You Need
Making this tuna salad is as easy as stirring and serving!
- chunk tuna – canned is convenient, just be sure it is water-packed and not oil-packed
- shallot & celery – add some crunch
- radish – adds a bit of a zippy note
- avocado – helps hold everything together
- capers – add pops of saltiness
- lemon juice – brightens up the entire salad
- dill – a bright aromatic herb to enhance the dish
- spicy brown mustard – adds a bit of heat
- romaine lettuce – for serving
- microgreens & parsley – for topping, to taste!
They’re low-cal AND delicious? What could be better!
Shake up your lunch time routine and try some tuna boats this week!
Avocado Tuna Salad Lettuce Boats
Ingredients
- 24 oz chunk tuna (packed in water) drained
- 1 shallot minced
- 1 rib celery chopped
- 2-3 radishes chopped
- 2 avocado cubed
- 2 tablespoons capers
- 2 tablespoons lemon juice
- 3 tablespoons dill chopped
- 2 teaspoons spicy brown mustard
- 1 tablespoon parsley + more for topping (optional)
- ¼ cup microgreens for topping
- 6-8 romaine lettuce leaves whole
Instructions
- In a large bowl mash the avocado together with the tuna. Mix in the rest of the ingredients except for the microgreens and romaine lettuce. Chill for at least one hour to fully develop flavors.
- Serve the tuna salad in the romaine "boats" and top with microgreens and additional parsley as desired. Enjoy!
