Fresh, light, and packed with protein and healthy fats, these Tuna and Avocado Lettuce Boats are the perfect quick paleo lunch or snack. Creamy avocado and flaky tuna are mixed with bright, zesty flavors and served in crisp lettuce leaves for a satisfying, no-fuss meal that’s as refreshing as it is nourishing.
Ingredients
- 1 can wild-caught tuna, drained
- 1 ripe avocado
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- 1 tablespoon red onion, finely chopped
- Sea salt and black pepper, to taste
- 6–8 large romaine or butter lettuce leaves
Instructions
- Make the filling: In a bowl, mash the avocado and mix in the tuna, lemon juice, olive oil, red onion, salt, and pepper. Stir until well combined and creamy.
- Prepare the lettuce: Wash and dry the lettuce leaves. Choose the largest, sturdiest leaves to act as your “boats.”
- Assemble: Spoon the tuna avocado mixture into the center of each lettuce leaf.
- Garnish (optional): Top with chopped herbs, sliced radishes, or a sprinkle of crushed red pepper flakes for extra flair.
- Serve immediately: Enjoy as a hand-held wrap or plated with extra veggies on the side.
Storage and Reheating Instructions
Store the tuna-avocado mixture in an airtight container in the fridge for up to 2 days. Assemble the lettuce boats just before serving to keep the leaves crisp.
Substitutions and Variations
- No tuna? Use canned salmon or shredded cooked chicken instead.
- Add crunch: Mix in chopped celery or cucumber for texture.
- Zing it up: Add a spoonful of paleo-friendly mustard or a dash of hot sauce.
- Make it a bowl: Serve over a bed of greens with extra veggies and a squeeze of lime.
These lettuce boats are a fresh, fast, and flavor-packed meal that’s ideal for busy days—cool, creamy, and totally paleo.
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