Stuffed Avocados with Tuna Salad | HEALTHY 10 Minute Recipe

These Stuffed Avocados with Tuna Salad are what healthy comfort food is all about. We’re talking a ton of great flavors, easy to make and all done in about 10 minutes with absolutely no cooking. Serve them at room temperature or even chilled. They will hold for up to 3 to 4 days in the fridge.

To make this recipe, I used Spanish canned tuna in olive oil. But you can also use canned tuna in water. Either way, in this recipe, we won’t be using the olive oil from the tuna. But by all means, do not toss it, as you can use it as a salad dressing or even to make some delicious scrambled eggs.

To prepare the avocados, just cut them in half lengthwise, remove the pit and then some of the pulp. Which we’ll be adding to the tuna salad. The secret? Don’t remove too much of the pulp, as that’s what holds the shell together.

TIPS & TRICKS to Make this Recipe: When selecting avocados at the store, you want a slight softness, if they’re too soft, they are overripe. If you can only find hard avocados in your area, just add them into a paper bag with a piece of fruit. In 24 hours they should be perfectly ripe.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL
SPANISH TUNA I USED (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Stuffed Avocados with Tuna Salad

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Stuffed Avocados with Tuna Salad

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes

Servings 4

Calories 323 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 avocados
• 2 cans tuna in olive oil 4 oz / 110 grams each
• 1/2 cup low fat mayonnaise 120 grams
• 1 tbsp dijon mustard 14 grams
• 1 small red onion finely chopped
• 1 clove garlic finely grated
• 2 tbsp chopped fresh parsley 8 grams
• sea salt & black pepper
• 1 lemon

Instructions

1. Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna, then add into a large bowl, along with the mayonnaise, dijon mustard, red onion, garlic, parsley and season with sea salt & black pepper, mix together until well mixed

2. Cut the avocados in half lengthwise, remove the pit, and then some of the pulp, but leaving enough pulp to hold the shell together, add the removed pulp into the tuna salad and mix together

3. Rub each avocado with lemon, then fill each one with a generous portion of the tuna salad, top each one off with black pepper and some chopped parsley, serve at room temperature or chilled, enjoy!

Recipe Notes

Get the Spanish Canned Tuna I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Stuffed Avocados with Tuna Salad

Amount Per Serving

Calories 323 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 6g

Monounsaturated Fat 12g

Cholesterol 28mg9%

Sodium 496mg22%

Potassium 728mg21%

Carbohydrates 17g6%

Fiber 8g33%

Sugar 4g4%

Protein 16g32%

Vitamin A 355IU7%

Vitamin C 29mg35%

Calcium 42mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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