Stuffed Avocados with Tuna Salad | HEALTHY 10 Minute Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

canned tuna

🥗Healthier: fresh tuna

💰Cheaper: canned salmon

Canned salmon is often less expensive and offers similar flavor.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion adds freshness and is often cheaper.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is more affordable and has a longer shelf life.

Drain 2 cans of tuna in olive oil into a fine sieve over a bowl.

Gently flake the tuna to remove excess oil.

Transfer the tuna into a large bowl.

Add 1/2 cup of mayonnaise, 1 tbsp of dijon mustard, finely chopped red onion, grated garlic, and 2 tbsp of chopped parsley to the bowl.

Season with sea salt and black pepper and mix until well combined.

Cut each avocado in half lengthwise and remove the pit.

Scoop out some of the avocado flesh and add it to the tuna salad mixture.

Rub the avocado halves with lemon juice to prevent oxidation.

Pack the tuna salad into the avocado halves generously.

Top with freshly cracked black pepper and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens