Description
A refreshing and light recipe featuring avocado halves filled with zesty tuna salad, perfect for summer gatherings.
Ingredients
Scale
- 2 ripe avocados
- 1 can (5 oz) tuna
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/2 cup diced celery
- 1/4 cup diced red onion
- Juice of 1 lemon
- Salt and pepper to taste
- Optional additions: diced bell peppers, chopped dill pickles, red pepper flakes
- Garnishes: fresh herbs (cilantro or parsley), sesame seeds, balsamic glaze
Instructions
- Gather all ingredients. Cut the avocados in half, remove the pits, and scoop out a bit of flesh. Optional: squeeze lemon juice inside the avocado halves.
- Combine tuna, diced celery, diced red onion, Greek yogurt, Dijon mustard, and lemon juice in a mixing bowl. Stir until well incorporated.
- Assemble by spooning tuna salad into avocado halves. Garnish as desired and serve.
Notes
Store leftover tuna salad separately in an airtight container for up to two days. Assemble just before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg