Avocado Tuna Boats come together in minutes and make for the perfect appetizer. Serve loaded up in the avocado shells themselves for presentation. Gluten-Free and Dairy-free too.
I have made this recipe a few times now and must say it has gotten different reviews.
The first time I made it my best friend was over and took the leftovers home to her boyfriend who texted me the next day saying it was “amaze-balls.”
His exact words. Nothing makes a cook happier than hearing words like those. I mean really though, who knew food could even be described in that fashion? Apparently the term amaze-balls has been around forever, but as usual I’m the last one in the English slang loop so naturally I actually thought my friend’s boyfriend had coined this term.
Apparently not. Either way this has taken away from the flattery I felt upon my very own avocado tuna boats being referred to that way.
Every time I have seen him since then he has mentioned how he still dreams of my avocado boats and tells people about them.
Let’s keep those compliments coming shall we?
My boyfriend, on the other hand thought they were just “ok, good.”
I think it all depends on how much you like canned tuna.
My boyfriend doesn’t; my friend’s does. So that might just be the reason for the difference in opinion. If you like canned tuna even a bit though, and eat it regularly you’ve got to try these. Canned tuna does not need to be slathered in mayo and mashed up between two pieces of wonder bread. Bring that tuna flavor to life right here by mixing it up with avocados and other crunchy veggies.
Alright, I admit there is a little bit of mayo in here; but mostly just to bind everything together. The real winner right here is the avocado. Who knew avocados and canned tuna go so well together?
Oh and old bay seasoning. A little goes a looong way. You really only need a dash but this spice mix is simply perfect for all things relating to the sea.
I like this recipe because it’s quick to make yet tastes crisp and fresh. I think its a great side/salad to a heavy entree. It’s light and has an interesting presentation. So give it a try and let me know what you think!
- 12 oz can of tuna, in water, drained
- 3 tablespoons mayonnaise
- ½ red bell pepper, chopped
- ½ teaspoon balsamic vinegar
- 4 green onions, sliced
- ⅛ teaspoon garlic salt (or powder)
- 1-2 teaspoons lemon juice
- ⅛ teaspoon old bay seasoning
- 2 avocados cubed (save the shells!)
- salt and pepper to taste
- Mix together all ingredients (reserving 1 sliced green onion for garnish)
- Put the mix back in the avocado shells
recipe adapted from All Recipes