So, these are amazing.
These Tuna Stuffed Avocados were my solution for lunch one day when I was out of lettuce for a salad, but still wanted something quick and easy.
You can make these ahead of time for a lunch within the next 48 hours and the avocado will stay just fine or you can eat right away (you will want to, trust me).
A quick note on why these are also great. They are fun!
During your healthy eating journey, you may have come across that point where you’re absolutely bored to death with chicken, veggies and salads. It happens to me a lot and my solution for this problem was to get creative with food and have fun with it all.
Sometimes when you’re on a diet and restricting yourself, you find that you’re thinking MORE about food. So, instead of thinking this is a bad thing, think all you want about it, but do it in an effort to get creative with your next meal. This little trick got me excited to stick with the healthy meal and not go for the McDonalds (yup, I’ve been there done that).
–I N G R E D I E N T S
- 1 5oz. can tuna (I used the Wild Planet Tuna from Whole Foods)
- 1 large organic avocado (make sure it is soft enough to eat, but not overly ripe so it will hold its shape. Clear as mud, right?)
- 1 5oz. container Plain Forager Project Cashewgurt1 green onion (chopped)
- 5 fresh basil leaves
- 2 cloves roasted garlic
- 1/2 lemon juiced
- 1 tsp.Primal Palate New Bae Seasoning
- 1/4 tsp. garlic salt
- S & P to taste
- Paprika to sprinkle on top at the end
–I N S T R U C T I O N S
- Halve your avocado, remove the seed and set aside. TIP: to get them to sit up and not roll on you, slice a thin piece off the back of the avocado so that it is flat.
- Drain your tuna and put in a small mixing bowl. Set aside.
- In your food processor, put in the yogurt, basil, garlic and lemon juice. Mix together thoroughly.
- Next, mix in the New Bae seasoning and garlic salt into the yogurt mix.
- For 1 can of tuna, I used half of the yogurt mix (but it’s up to you on how creamy you like your tuna salad to be). So add in half the yogurt mix to the tuna and mix together. Then fold in your green onion and anything else you like in your tuna salad. (I added a few cherry tomatoes too).
- Then your final step is to spoon in your tuna mix into the avocados. I wanted to keep the full avocado, so to make the middle hole bigger, I gently pressed my spoon against the sides to deepen the hole to make more room for the tuna.
- I used half the tuna mixture per avocado half. Then sprinkled some paprika on top to add the final little smokey taste. It was perfection!
That’s it! You can enjoy one now and save one for late! I ate the other half of one 2 days later and it was still perfectly delicious and the avocado hadn’t browned.
M A C R O B R E A K D O W N//
270 Calories | 16.1g Fat | 14.9g Carbs | 19.1g Protein
I hope you all enjoy these.