Whole30 + Keto Tuna Avocado Boats Recipe – tuna salad with no mayonnaise, just tuna, avocado, and some fresh veggies. Tastes delicious, and is such a healthy lunch! Paleo, gluten free, dairy free, grain free, low carb, sugar free, clean eating.

Avocado tuna salad in an avocado boat skin on a white background

On the days that I don’t have a lunch meal prepped and need something healthy and fast, these whole30 + keto tuna avocado boats save the day!

They’re ready in 5 minutes!

fork holding a bite of Avocado tuna salad in an avocado boat skin on a white background

Whole30 + Keto Tuna Salad No Mayo

If you happen to be a person who does not love mayonnaise, this is the tuna salad for you.

This tuna salad is mayo free, and instead gets its creaminess and fat from avocado! Just mash it up, mix it in, and you have a smooth and creamy mayo free tuna salad that is full of healthy fats.

ingredients needed for avocado tuna salad in a white bowl on a white background

Ingredients in Mayo Free Tuna Salad

Along with using mashed avocado rather than mayo, I like to add in a few other vegetables for flavor and crunch.

Celery for crunch, tomatoes for sweetness, parsley for flavor, lemon juice for brightness + acid, and pepper for flavor. The tuna is already salty enough, so no need to add salt.

Avocado tuna salad in an avocado boat skin on a white background

Serving Whole30 + Keto Tuna Avocado Boats

To make it look extra fancy, you can serve the tuna avocado salad right back in the avocado skin. Makes the perfect little bowl. Or, you can just eat the tuna salad straight from the prep bowl with some raw veggies dipped in to it. Like cucumber, bell pepper or celery slices. Also delicious scooped on top of mixed baby greens.

Sadly, this tuna salad does not keep well. The avocado turns brown. So I recommend prepping it and eating it fresh.

Watch Tuna Avocado Boats Recipe Demo (2:32 mins)

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Whole30 + Keto Tuna Avocado Boats


  • Author: Tastes Lovely
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 1x
Scale

Ingredients

3 ounces wild caught tuna

Half a large avocado, chopped, reserve the skin

1 small tomato, diced

1 stalk of celery, chopped

Small handful of parsley, chopped

Juice from half a lemon

1/2 teaspoon fresh black pepper


Instructions

In a small bowl, combine all the ingredients in and mix them together with a fork. Really smash the avocado to break it up.

Scoop the tuna salad back into the avocado skin. Or enjoy the tuna salad in a bowl with raw veggies, or on top of mixed greens.

Best if made and eaten right after. This tuna salad does not keep well since the avocado turns brown once exposed to air.


Notes

I like using tuna in pouches rather than tuna in cans. No worry about BPA, and no need to drain the liquid!

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