Is it just me or do we never sit down for lunch anymore? When I grew up we had lunch break at home instead of at school and my mom always had the table set with bread, cheese, jelly, lunchmeat etc. I loved sitting down with her and relax, chat and eat for that little corner of the day. Of course my kids, they are in elementary school, have lunch at school every day and me and my husband both work, but every now and then we can grab a moment when he is in between meetings and I am home from work early, to eat lunch together. I love when that happens. For those moments I need recipes that are quick and easy since time is limited and I’d rather spend it eating and chatting, than cooking, so these tuna boats are perfect! They are also great for a prepped lunch on the go! I’ll tell you how in the “What I’ve Learned…” section. Enjoy!
Ingredients (2 servings)
- 1 avocado, pitted and peeled
- 2 cans tuna (5 oz each), drained
- 3 green onions, thinly sliced
- about 1.5 tablespoon lime juice
- 1/2 jalapeno, minced (I didn’t have a fresh one on hand so used canned minced chilis. I used 2 teaspoons, worked great. You can also leave out if you are making this on a whim and don’t have any).
- 1 tablespoon finely chopped fresh parsley (or Cilantro lovers, use Cilantro! The hubs doesn’t like it so I never have it around).
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- For the boats: I used butter lettuce leaves, but if it’s in season and you can find it, Endive leaves are great!
- In a medium sized bowl, mash the avocado with a fork, leaving some chunks in there.
- Add the tuna to the bowl, flaking it apart with a fork and mixing it in well with the avocado.
- Add the onions, 1 tablespoon lime juice, jalapeno if using, parsley or cilantro, chili powder, salt and pepper and mix well.
- Put 2 or three lettuce or endive leaves on each plate and scoop the mixture on them.
- Sprinkle with a little chili powder and divide the remaining 1/2 tablespoon of lime juice over the boats.
What I’ve learned…
- To make this a take away lunch, put the tuna salad in an insulated cup and close well. Put the lettuce or endive leaves in a (reusable) zip lock bag and close tightly, making sure they have enough space to “be comfortable” and stay crisp. Otherwise divide over 2 baggies. Make sure to chill till lunch time!
Workin’ on it!
Source: Original recipe (I tweaked it a little) came from the book “The Whole 30” by Melissa and Dallas Hartwig