Lunch
Romaine Tuna and Avocado Crunch Boats
No-cook tuna salad piled into crisp romaine leaves.
Built by Barron Hansen · Last updated July 2026
Per serving
387
Calories
23g
Fat
36g
Protein
3.3g
Net carbs
Macros are calculated from USDA nutrition data for the weighed ingredients. Actual values vary with brands and portions.
Mashed avocado stands in for the usual mayo here, so the tuna salad holds together and stays creamy without anything from a jar. Spoon it into whole romaine leaves and eat them like little boats.
It comes together in about ten minutes with no cooking, which makes it a good desk lunch or a fast weekend bite.
Ingredients
- 2 cans tuna, drained
- 1 medium avocado
- 8 large romaine leaves
- 2 tbsp finely diced red onion
- 1 tbsp olive oil
- Salt and pepper
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- Chopped fresh dill
Instructions
- 1
Mash the avocado in a bowl with the lemon juice, dijon, olive oil, salt, and pepper until mostly smooth.
- 2
Flake in the drained tuna and add the diced onion, then fold everything together.
- 3
Taste and adjust the salt and lemon.
- 4
Separate the romaine into whole leaves and pat them dry.
- 5
Spoon the tuna into each leaf and finish with fresh dill.
Tips
- Squeeze the tuna well before mixing so the salad does not turn watery.
Make it fit your day
Nutrition figures are estimates calculated from USDA data and will vary with the exact products and portions you use. This recipe is general information, not medical or nutritional advice.