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Tuna & Avocado Lettuce Boats

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Ingredients

  • 1 can of wild-caught tuna in water or olive oil, drained
  • 1 ripe avocado mashed
  • 1 tbsp extra virgin olive oil or coconut oil
  • 1 tsp lemon juice or apple cider vinegar
  • 1 tbsp chopped fresh herbs parsley, dill, or cilantro
  • 1/4 cup finely chopped cucumber or celery optional
  • Sea salt and black pepper to taste
  • 6 –8 large lettuce leaves Bibb, Romaine, or butter lettuce work best

Instructions

  • In a bowl, mash the avocado and combine with the drained tuna.
  • Add olive oil, lemon juice, herbs, and optional chopped veggies. Mix well until creamy.
  • Season with sea salt and pepper to taste.
  • Spoon the mixture into lettuce leaves to create little “boats.”
  • Garnish with extra herbs, a slice of avocado, or a sprinkle of hemp seeds, if desired.
  • Serve immediately or store the tuna-avocado mixture in the fridge for up to 2 days (assemble boats just before serving for best texture).