Meg’s tasty avocado with baked egg had me craving avocados big time last week, and though I stopped by the store immediately following her post, all of the available avocados were rock hard. Bummer. I wish there were a magical kitchen gadget that would ripen avocados and bananas to their peak of perfection and hold them there until consumed. Is that too much to ask? I didn’t think so either.
Thankfully by this weekend my avocados had finally ripened and I started brainstorming. I was looking for a light, protein packed lunch to fuel me through my afternoon walk with Bruno (have you joined our 30 day challenge, yet?) I decided upon tuna, and quickly went about assembling these simple, yet scrumptious avocado tuna boats.
Filled with healthy fats from the avocado and satiating protein from the tuna, this quick and simple dish comes together in minutes and keeps you going all afternoon long. Enjoy!
What is your favorite way to eat avocado? Let me know below!
Avocado Tuna Boats
Serves: 1-2 (I ate the whole thing for my lunch, but could serve two as a side)
Time: 5 minutes
- 6 oz can tuna
- 2 tbls. red pepper, diced
- 1 tbls. mayo
- 2 tbls celery, diced
- 2 tbls. chopped green onion
- 1/8 tsp. garlic powder
- 1/2 tsp. lemon juice
- salt and pepper to taste
- 1 ripe avocado
- In a medium bowl, mix together the first eight ingredients (everything but the avocado).
- Half the avocado and remove the seed.
- Evenly distribute the tuna salad on top of the two avocado halves and enjoy. It’s that easy!