Tuna Salad Boats
These Quick and Easy Tuna Salad Boats are a fresh, no-cook lunch that comes together in just 15 minutes.
Ingredients
- 4 cans albacore white tuna in water 5 oz each, drained well
- ½ cup celery finely chopped
- ½ cup fresh parsley chopped, plus more for garnish
- ½ cup red onion finely chopped
- 2 dill pickles finely chopped
- 10 tbsp mayonnaise I use Hellmann’s
- 2 tsp apple cider vinegar
- ½ tsp salt
- ½ tsp black pepper
- 8 to 12 romaine lettuce leaves about 2 hearts
Instructions
- Drain the tuna. Open the cans, drain the tuna very well and transfer it to a mixing bowl.
- Chop. Finely chop the red onion, celery, pickles and parsley.
- Mix. Add the vegetables, mayonnaise, vinegar, salt and pepper to the tuna and fold gently until combined. Taste and adjust.
- Rest. Let the tuna salad sit for 5 to 10 minutes, or refrigerate until ready to serve.
- Fill the boats. Spoon the tuna salad into the romaine leaves, 2 to 3 per person, and top with extra parsley.
Notes
Lighter option: Swap half the mayonnaise for Greek yogurt.
Crisp boats: Dry the romaine well and assemble just before serving.
Nutrition per serving (estimated): 402 kcal · 28g fat (5g saturated) · 5g carbohydrates · 1g fiber · 2g sugar · 28g protein · 1,350mg sodium · 60mg cholesterol. Calculated from the ingredients listed; treat as an estimate.