Tired of the same ol’ tuna salad? Then look no further than our Southwest Tuna Salad Lettuce Boats!
Adapted from a recipe we found in this Whole30 cookbook, these Southwest Tuna Salad Lettuce Boats are a healthy and delicious update to a classic tuna salad lunch that everyone will love!
This mayonnaise-free salad is still creamy and delicious thanks to mashed ripe avocados and shredded, cooked sweet potatoes in the mix. Sliced scallions, lime juice, jalapeño, cilantro, mint, celery salt and Southwest seasoning add great flavor to this easy salad.
When ready to serve these Southwest Tuna Salad Lettuce Boats, place a scoop of the salad on a bed of Boston lettuce to keep your lunch lower-carb – or on your favorite sandwich bread if you prefer.
Just before eating, sprinkle your Southwest Tuna Salad Lettuce Boats with some chopped, pan-toasted cashews for a little crunch, and some additional lime zest for extra fresh flavor.
Even if you aren’t following the Whole30 program – you’ll love these Southwest Tuna Salad Lettuce Boats!
Note: Southwest seasoning can be substituted for an equal amount of ground chipotle chili pepper (or other hot pepper such as cayenne), paprika, onion powder and garlic powder.
½ cup sweet potato, shredded on large holes of a box grater
¼ cup raw cashews, chopped
1 large or two small ripe avocados
1/3 cup sliced scallions, about three scallions
3 5-ounce cans white tuna, drained
2 tablespoons freshly squeezed lime juice
3 tablespoons jalapeño, finely minced
1 tablespoon fresh cilantro, finely minced
1 tablespoon fresh mint, finely minced
Zest from half a lime plus more for garnish
1 teaspoon celery salt
1 teaspoon Southwest seasoning *see note above
Place shredded sweet potato in a microwave safe bowl with 2 tablespoons of water, cover and microwave two minutes. Drain off any remaining water and cool sweet potatoes.
Dry toast chopped cashews in a small sauté pan over medium heat until browned. Set aside to cool.
In a medium bowl place the meat from the avocado(s) with the scallions, tuna, lime juice, jalapeno, cilantro, mint, zest from half a lime, celery salt and Southwest seasoning.
Add the sweet potato and mix to combine.
Serve in lettuce cups topped with the chopped toasted cashews and additional lime zest over each portion.
Disclosure: This post contains affiliate links.You may also like:
Tuna Meatball Sub
Pasta con Tonno
Meet The Author: Martha
Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.