Description
Bright, healthy lunch or light dinner with creamy avocado and tangy herb-scented tuna salad.
Ingredients
Scale
- 2 ripe avocados
- 1 can of tuna, drained
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup olives, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cut the avocados in half and remove the pits. Scoop out a small amount of flesh from each half to create a larger cavity for the filling. Set the scooped flesh aside.
- In a bowl, combine the drained tuna, cherry tomatoes, cucumber, red onion, and olives. Break up any large chunks of tuna with a fork.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the tuna mixture and mix well.
- Spoon the tuna salad into the avocado halves, pressing lightly. Garnish with fresh parsley and serve immediately.
Notes
To slow browning, squeeze a little extra lemon juice over the avocado flesh. Can be stored separately in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed avocado
- Calories: 450
- Sugar: 3g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 6g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 0mg