Q.E.D.: Scott's Tuna Salad in Avocado Boats

Readers of this blog will recall that my husband Scott basically doesn't know how to cook save for a few dishes. Tuna salad happens to be one of them. His tuna salad is one of our typical summer lunches, but I asked him to make some for dinner so we could try the avocado boats. Delicious!

Notes: Not only is this Q.E.D., it's no-cook. You don't even need to look at your oven. Perfect for a hot summer evening.

These would be lovely on top of a bed of greens. To serve it that way, just scoop the avocado flesh out of the peel first. Run a spoon around the edge so you can scoop it out whole. Then (carefully) put it on the greens and mound the tuna on top. A little drizzle of olive oil and lemon juice and you'd be all set.

This is a light meal, so it's perfect for a night when you're not that hungry or you had a late lunch.

If you wanted to serve 4 people, the recipe can be easily doubled.

Ingredients (serves 2 people):
1 large (or 2 regular sized) cans of tuna (in water)
3 teaspoons sweet pickle relish
1/2 teaspoon celery seed
3-4 tablespoons mayonaise
2 ripe avocados
Salt and pepper

Directions:

Put the tuna in a mesh strainer and rinse. Press out as much of the liquid as you can.

Scrape the tuna from the strainer into a bowl. Add relish, mayo, celery seed and stir to combine.

Slice the avocados in half and mound the tuna salad into the holes. Season with salt and pepper. Serve and enjoy your no-cook Q.E.D. meal!