Red Meat Allergy Friendly Tuna Avocado Boats
Total time10 min
Prep time10 min
Cook time0 min
5.0(10)
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Learn more →Ingredients
2 servings
For the tuna salad
- 2 cans (5 oz each) tuna in water, drained
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 2 scallions, thinly sliced (green tops only)
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh ginger, finely grated
- ¼ tsp turmeric
- ½ tsp salt, or to taste
For the boats
- 2 large ripe avocados
- 1 tbsp fresh lemon juice
For serving
- 1 tbsp fresh cilantro, roughly torn (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a mixing bowl, combine the drained tuna, olive oil, apple cider vinegar, coconut aminos, scallion greens, parsley, chives, ginger, turmeric, and salt. Use a fork to break up any large chunks of tuna and mix until the dressing is evenly distributed throughout.
- 2
Taste the tuna mixture and adjust salt or apple cider vinegar as needed.
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