Avocado-tuna boats

Avocado-tuna boats are a longstanding lunchtime favourite around here.

The tuna filling is entirely flexible, varying with the contents of the fridge and preferences of my lunch companions.

Radish can stand in for celery, fresh tomatoes for sundried, green onion for red, sliced olives for capers…

Good-quality tuna makes a difference. And if it isn’t packed in olive oil, the salad will need a generous glug to bring it all together.

Avocado-tuna boats
(makes 4)

• 2 ripe avocados
• 1 tin good quality tuna, packed in olive oil
• 1 Tb red onion, minced
• 1 tsp capers
• 1/2 a stalk of celery, chopped finely
• 2 sundried (or mi-cuit) tomatoes, chopped finely
• 1 Tb parsley, minced
• juice of half a lemon
• salt and pepper

1. Halve the avocados and remove the pits.
2. Tip the tuna and its oil into a mixing bowl and flake with a fork.
3. Add the onion, capers, celery, tomatoes, parsley and lemon juice, and mix again.
4. Season with salt and pepper, and add additional olive oil if the salad seems dry.
5. Divide the tuna mixture between the four avocados and serve.

Tags: avocados, capers, dairy-free, gluten-free, red onion, tuna