Ahi Tuna Boats with Butternut Squash & Avocado Salsa

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Ahi Tuna Boats:

  • 2 6oz sushi grade ahi tuna
  • 4 Mission Produce Avocados halved (8 boats)
  • 1 Taylor Farms Kale Chopped Salad (omit cheese and dressing)
  • 2 tbsp sesame oil
  • 3 tbsp soy sauce
  • 1 tsp white sesame seeds
  • 1 tsp black sesame seeds
  • 1/2 lemon juice
  • 1/2 tsp garlic
  • topped with furikake
  • salt and pepper to taste

Butternut Squash and Avocado Salsa:

  • 4 cups of Butternut Squash
  • 2 Mission Produce Avocados
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp chili flakes
  • 1 tsp oil
  • 5-6 whole cloves garlic (to roast with the squash) handful of chopped basil
  • 1/4 cup chopped tomatoes
  • 1/2 lemon
  • salt and pepper to taste
  • Pita Chips
  • Handful of Basil


  1. Start by preheating your oven to 400 degrees and get your cubed Butternut Squash and cut one more time in half. When preheated, place in the oven with 5-6 garlic cloves, paprika, Chil flakes, salt and pepper. Let roast for about 20-30 minutes.
  2. While that’s roasting, chop your tomatoes and basil for the salad.
  3. Take your ahi tuna and cube it and place in a bowl with 1 package of Taylor Farms Kale Mixture (use just the mixture and croutons, the kit comes with cheese and dressing! You can set aside to use for another meal!) Add sesame oil, soy sauce, sesame seeds, lemon juice and garlic powder. Set aside and let marinate.
  4. Time to assemble! Take out your roasted butternut squash and let cool for about 20 minutes, once that’s cooled, mix with 2 cubed avocados, the basil tomatoes and lemon. Serve with your choice of chip (we used pita chips!)

Slice your avocados in 1/2 to make “Boats”. Add in your tuna mixture and top with furikake. Get your forks, spoons and get ready to feast!


Recipe courtesy of Lindsey Eats LA.

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