I've put tuna and egg salad in avocado boats many times over the years. I got the idea from one of my friends back in college. I haven't done this often these last couple of years, mostly because I kind of forgot about it, but also because my husband isn't a fan of avocado. Now that we're trying to go mostly primal in our house, we won't be having bread for tuna or egg salad sandwiches anymore. So Carson and I will be eating ours in avocado boats from now on. Kevin just eats his straight with a fork or wrapped in lettuce.
I mix avocado into our tuna and egg salad sometimes, too.. and Kevin eats that with few complaints usually. It's delicious mixed into the salad, as well.
Sorry for the poor quality of this picture. I'll update once I get some decent pictures. This was a boring tuna salad with just tuna, mayo, and mustard since I didn't have any of my other typical additions and I was serving it in the avocado boats, so didn't add the mashed avocado. I'll post the way I usually make our tuna salad below. I'll try to take a picture of our egg salad this week and post how we like ours later this week.
1 or 2 avocado, sliced in half, peeled, and pitted
1 can white tuna
3-4 Tablespoons mayonnaise (preferably homemade)
1-2 Tablespoons mustard
2-3 Tablespoons dill pickle relish or diced cucumbers
2-3 Tablespoons diced celery and/or carrots
1/2 avocado, mashed (optional... if I serve in avocado boats, I leave this out)
Mix tuna with mayonnaise, mustard, relish or cucumbers, celery and carrots, and mashed avocado (if using) ina small bowl. Fill avocado halves with the tuna salad and enjoy!
This post is linked to:
Grain-Free Tuesdays at Hella Delicious