A simple light meal is appreciated any time of year. This is easy, healthy, quick to make and can be served for lunch or dinner.
People have definite tuna preferences. I have a good friend who only likes one type of tuna that she buys at Trader Joe’s (Cheri). Another friend swears tuna packed in olive oil is the best. I’m not a tuna snob but I do have tuna brands and types I like better than others. Right now I’m enjoying Costco’s Kirkland brand tuna packed in water. The author of the original recipe, Rachel Farnsworth, recommends solid albacore tuna packed in olive oil. BTW – I used the Kirkland brand and thought it tasted fine but I also like a drier tuna so use whatever you like best.
If you don’t want to stuff your tuna ingredients into the avocado, it is nice on a bed of lettuce too. I also drizzle balsamic vinegar and olive oil and top with crumbled turkey bacon for a decadent finish (while still being healthy).
Serves 2
Save RecipeIngredients
- 1 avocado, halved and pitted
- 2-3 ounces of tuna, drained
- 1-2 pepperoncini, diced
- 1 teaspoon capers
- 1/8 cup onion finely chopped
- 1/2 roma tomato finely chopped (chop other half of tomato for garnish or if making into a salad)
- 1/2 stalk celery finely chopped
- 1/8 cup cilantro finely chopped
- 1/2 lime, juiced
- Drizzle of balsamic vinegar & olive oil
- Scant dusting of parmesan reggiano cheese
- salt and pepper
Instructions
- Mix tuna with lime, cilantro, celery, tomato, onion, capers, pepperoncini.
- Cut avocado in half, remove pit, and scoop some of the avocado to make a larger area for stuffing.
- Add the scooped avocado to the tuna mixture, mashing it with a fork. Avocado acts like a binding agent, no need for mayonnaise.
- Stir it all together until everything is well mixed.
- Scoop the tuna into the avocado bowls.
- Season with salt and pepper.
- Dust with parmesan reggiano cheese.
Notes
Recipe is easily doubled or tripled. And if you don't want to stuff the avocado, the tuna mixture is great topping on a bed of greens.
Nutrition