Whole 30 Gluten Free Tuna Avocado Endive Boats
Total time15 min
Prep time15 min
Cook time0 min
4.9(6)
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Learn more →Ingredients
4 servings
For the boats
- 2 heads belgian endive
For the filling
- 2 cans (5 oz each) tuna in water, drained
- 2 ripe avocados, pitted and diced
- 3 tbsp mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 stalks celery, finely diced
- 2 tbsp red onion, finely minced
- 2 tbsp fresh chives, thinly sliced
- 1 tsp dijon mustard
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Separate the endive leaves and select 12–16 of the largest, most cup-shaped leaves. Arrange them on a serving platter, hollow side up. Reserve any small inner leaves for another use.
- 2
In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, and Dijon mustard until smooth.
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