📝 About This Recipe
This vibrant dish reimagines the classic deli staple as a sophisticated, keto-friendly masterpiece that balances rich, healthy fats with bright citrus notes. By nestling a protein-packed, herb-infused tuna salad into buttery avocado halves, you create a satisfying meal that feels indulgent yet remains perfectly low-carb. It is the ultimate no-cook solution for a refreshing lunch or an elegant appetizer that celebrates fresh, whole ingredients.
🥗 Ingredients
The Tuna Base
- 2 cans Albacore Tuna (5-6 oz each, packed in water or olive oil, drained thoroughly)
- 2 large Avocados (ripe but firm to the touch)
- 1/2 cup Celery (finely diced for crunch)
- 1/4 cup Red Onion (minced)
The Creamy Dressing
- 1/3 cup Mayonnaise (high-quality or avocado oil based)
- 1 tablespoon Dijon Mustard (for a sharp tang)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Herbs and Add-ins
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Fresh Parsley (flat-leaf, chopped)
- 1 tablespoon Capers (drained and rinsed)
- 1 teaspoon Everything Bagel Seasoning (for garnish)
- 2 pieces Radishes (thinly sliced for garnish)
👨🍳 Instructions
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1
Begin by draining the canned tuna very well. Use the lid or a fine-mesh strainer to press out as much liquid as possible to ensure your salad isn't watery.
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2
In a medium mixing bowl, flake the tuna using a fork until it is broken down into small, even chunks.
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3
Add the finely diced celery and minced red onion to the tuna. These provide the essential 'crunch' factor that contrasts the creamy avocado.
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4
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, garlic powder, salt, and pepper until smooth.
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5
Pour the dressing over the tuna mixture and fold gently with a spatula until every piece of tuna is lightly coated.
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6
Stir in the fresh dill, parsley, and capers. The herbs should be vibrant and aromatic; if they look dull, add a pinch more.
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7
Taste the tuna salad. Adjust the seasoning with more lemon juice or salt if needed to make the flavors pop.
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8
Prepare the avocados by slicing them in half lengthwise. Remove the pits carefully using the heel of your knife.
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9
Optional: If the avocado pit hole is small, use a spoon to scoop out about one tablespoon of the avocado flesh to create a larger 'well' for the tuna. Dice this extra avocado and fold it back into the tuna salad.
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10
Squeeze a tiny bit of extra lemon juice over the exposed avocado flesh to prevent browning while you assemble.
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11
Generously scoop the tuna salad into each avocado half, mounding it up slightly for an attractive presentation.
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12
Garnish each boat with a sprinkle of Everything Bagel Seasoning, a few thin radish slices, and an extra sprig of dill.
💡 Chef's Tips
For the best texture, use tuna packed in olive oil; it is much more tender and flavorful than water-packed varieties. If you are sensitive to the 'bite' of raw onion, soak the minced red onion in cold water for 5 minutes, then drain and pat dry before adding. Ensure your avocados are ripe but not mushy—they need to be sturdy enough to hold their shape when handled. Make the tuna salad an hour in advance and refrigerate it; the flavors meld beautifully when chilled. To keep the avocado boats from sliding on the plate, cut a tiny sliver off the bottom of the avocado skin to create a flat base.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a sparkling lemon water. Serve alongside a handful of keto-friendly flax seed crackers for extra crunch. Add a side of mixed baby greens tossed in a light vinaigrette to turn it into a full lunch platter. Top with a few drops of sriracha or red pepper flakes if you prefer a spicy kick. Accompany with a few dill pickle spears to complement the briny capers in the salad.