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Quick High-Protein Tuna Salad Lettuce Boats with Creamy Avocado

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A fresh, satisfying, and protein-packed tuna salad served in crisp lettuce leaves with creamy avocado, perfect for a quick and healthy lunch.

Ingredients

Scale
  • 2 cans (5 oz / 140 g each) canned tuna, drained (preferably chunk light tuna)
  • 1 ripe avocado, peeled and diced
  • 1 large head romaine or iceberg lettuce, leaves separated and washed
  • 2 tablespoons red onion, finely diced
  • 2 celery stalks, finely chopped
  • 3 tablespoons mayonnaise (light or avocado mayo optional)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Salt and freshly cracked black pepper to taste
  • Optional: pinch of smoked paprika or chili flakes

Instructions

  1. Gently peel off the large leaves from the head of lettuce. Rinse under cold water and pat dry with paper towels. Set aside.
  2. Open the tuna cans and drain the liquid thoroughly. Transfer tuna to a mixing bowl and gently flake with a fork.
  3. Finely dice the red onion and celery stalks. Dice the ripe avocado into small chunks.
  4. Add the chopped onion, celery, and avocado to the tuna bowl. Spoon in mayonnaise and Dijon mustard. Squeeze fresh lemon juice over the mixture, then season with salt and pepper. Fold gently until combined but still chunky.
  5. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Add smoked paprika or chili flakes if desired.
  6. Spoon a generous amount of tuna salad into each lettuce leaf, avoiding overfilling.
  7. Serve immediately to keep lettuce crisp and avocado bright. If storing, keep tuna salad separate from lettuce and combine just before serving.

Notes

Add avocado last to avoid browning. Pat lettuce dry thoroughly to prevent sogginess. Use chunk light tuna for better texture. Lemon juice prevents avocado discoloration. Store tuna salad and lettuce separately for freshness.

Nutrition

Keywords: tuna salad, lettuce boats, high protein, quick lunch, healthy recipe, avocado, low carb, gluten free

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