Avocado Tuna Salad Lettuce Boats

These lettuce boats hold a tuna salad made creamy with mashed avocado, then brightened with Dijon mustard and lemon juice. Diced celery and red onion add crunch, and large romaine or butter lettuce leaves stand in for bread. Nothing is cooked. The recipe takes 10 minutes and makes 4 servings, with about 3 grams of carbohydrates and 22 grams of protein in each.

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Only 1 tablespoon of mayonnaise goes in, so the creaminess comes mostly from the avocado.

What Goes in the Bowl

The exact amounts are in the recipe card below.

• Tuna: two 5-ounce cans, drained well so the salad is not watery.
• Avocado: 1 ripe one, mashed. It should give slightly when you squeeze it, which is when it mashes smooth.
• Mayonnaise and Dijon mustard: 1 tablespoon of each. The mayonnaise adds moisture and the mustard adds tang.
• Lemon juice: 1 tablespoon, for freshness.
• Celery and red onion: 1/4 cup of each, diced small for crunch.
• Romaine or butter lettuce: 8 large leaves, washed and dried so they stay crisp.

Salt and pepper go in to taste. Diced pickles or capers are an easy addition if you want more flavor.

Mixing It

Mash the avocado in a medium bowl with a fork, then stir in the tuna, mayonnaise, mustard and lemon juice until combined. Fold in the celery and red onion last and do not overmix, so those pieces stay crunchy. Taste, then season with salt and pepper.

Spoon the mixture into the lettuce leaves. A sprinkle of paprika, dill or parsley on top is optional. Serve right away for the best crunch, or chill the salad for about 30 minutes first if you like it cold.

Ways to Change It

• Spicy: add diced jalapeños.
• Mediterranean: mix in chopped olives and crumbled feta.
• Herby: stir in chopped dill or parsley.
• Different protein: canned salmon or chicken can replace the tuna.
• Different lettuce: iceberg works, and so do collard greens, as long as the leaves are large enough to hold the filling.

What to Serve With Them

Cucumber slices with ranch dip add crunch without many carbs. Cherry tomatoes with mozzarella balls make a juicy side, and sparkling water with lemon or lime goes well with the avocado.

Time and Nutrition

Prep takes 10 minutes and there is no cooking, so the total is 10 minutes. Each serving has about 290 calories, 20 grams of fat (3 grams saturated), 3 grams of carbohydrates, 2 grams of fiber, 1 gram of sugar and 22 grams of protein.

FAQ

Can I make this ahead?

You can make the avocado tuna mix a few hours in advance and keep it in an airtight container in the refrigerator. Fill the lettuce just before serving so it stays crisp.

Can I swap the tuna?

Yes. Canned salmon or chicken both work.

How long do leftovers keep?

Store the tuna mix in an airtight container in the refrigerator and eat it within 1 to 2 days. Keep any leftover lettuce leaves separate, because they wilt.

Is it good for meal prep?

Yes. Make the tuna salad in advance and portion it out, then add fresh lettuce leaves when you are ready to eat.

Can I use other lettuce?

Yes. Romaine and butter lettuce are sturdy, and iceberg or collard greens also work if the leaves are large enough.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us