Avocado Tuna Boats
A super easy and really delicious salad
Course:
Appetizer, dinner, lunch, summer
Cuisine:
American
Keyword:
avocado, cold, salad, tuna
Servings: 2 servings
Ingredients
- 1 large avocado (be sure it's not over ripe)
Tuna salad
- 2 3-oz cans solid white albacore tuna
- 1/4 cup mayonnaise
- 2 tablespoons dill pickle relish
- 2 tablespoons green onions, sliced
- salt and pepper to taste
Oil & Vinegar
- 2 tablespoons olive oil, (use a good quality oil)
- 2 teaspoons champagne vinegar
- 1 pinch salt
- 1 pinch lemon pepper
Salad
- 2 cups iceburg lettuce, torn
- 6-8 cherry tomatoes
Instructions
-
In a large bowl, mix the tuna ingredients.
-
Whisk the oil, vinegar, salt, & pepper until it emulsifies. Set aside.
-
Cut the avocado in half. Remove the seed and scoop the meat out of the skin. Use a large spoon and move it between the two.
-
Carefully cut a very thin slice off the bottom. This will keep it from rolling over.
-
Gently toss the lettuce in the oil & vinegar, then place it evenly on the plates.
-
Put the avocado right in the middle, then top each with 1/2 of the tuna mixture. Add a few tomatoes and serve!
Recipe Notes
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