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TUNA STUFFED AVOCADOS

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TUNA STUFFED AVOCADOS



Tuna stuffed avocados are my new favorite lunch recipe and I think they will soon be yours I have always been a fan of tuna salad but recently realized that I just don’t make it nearly as often as I used to because I don’t eat much gluten-free bread and I used to eat tuna salad on sandwich bread my old recipe inadvertently fell by the wayside.

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But it’s time to resurrect it don’t you think? And what better way than to use avocados as the new delivery mechanism for the most delicious tuna salad recipe.

TUNA STUFFED AVOCADOS ARE LOW-CARB AND HEALTHY



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This tuna stuffed avocado recipe seems to tick a lot of dietary boxes it’s low-carb, keto, Whole30, paleo gluten-free and dairy-free it’s a high-protein (23g of protein per serving) and high-fat recipe of the healthy variety that will keep you quite full this means you will be less likely to grab carby, sugary and unhealthy meal options.

TIPS TO MAKE THIS A WHOLE30 LUNCH RECIPE



If you are doing a Whole30 I have a few tips to keep this tuna stuffed avocados recipe fully Whole30 compliant:

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Opt for high quality tuna such as Safe Catch or Wild Planet tuna.
Make the mayonnaise at home using high quality oils.
Buy a Whole30-compliant Dijon mustard.

HOW TO MAKE TUNA STUFFED AVOCADOS



One of the things I love about this recipe in addition to the bright, fresh flavor is how easy it is to make.

Just add the tuna, mayonnaise, celery, herbs, onion, Dijon mustard, salt and pepper to a small mixing bowl use a fork to break up the tuna and thoroughly mix all of the ingredients together.

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Then use a large knife to cut your avocados in half and remove the seed add a few dollops of tuna salad onto each avocado half and that’s it so easy to eat the tuna stuffed avocados just use a spoon or fork to scoop out a bite of the tuna salad with a chuck of avocado it’s creamy, savory, herby and slightly crunchy from the celery and onion. 

INGREDIENTS


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US Customary - Metric

  • 4 avocados
  • 2 5 ounce cans tuna I prefer albacore tuna
  • 1/4 cup mayonnaise
  • 1 stalk of celery diced
  • 2 tbsp red onion diced
  • 1-2 tbsp chopped parsley, chives and/or other herbs
  • 1/2 tbsp Dijon mustard
  • salt and pepper to taste

INSTRUCTIONS


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  • Add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt and pepper to a mixing bowl stir together until well combined.
  • Slice the avocados in half and remove the seed dollop a few spoonfuls of tuna salad onto each avocado half.

TIPS


  • You can definitely meal prep the tuna salad will keep for 3-4 days in the fridge and just slice the avocados daily as needed for lunch.
  • If serving these for a crowd, squirt fresh lemon juice on the avocado halves and rub it in this will help to prevent discoloration and browning of the avocado.

NUTRITION


CALORIES: 478.4kcal, CARBOHYDRATES: 12.8g, PROTEIN: 23.3g, FAT: 39g, SATURATED FAT: 5.1g, CHOLESTEROL: 24.8mg, SODIUM: 277.9mg, FIBER: 9.6g, SUGAR: 0.9g
COURSE: appetizer, main courseCUISINE: americanKEYWORD: stuffed avocado, tuna stuffed avocados.


Before You Go: AVOCADO TUNA SALAD

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