I love tuna salad and I love avocados, and this is a great way to serve tuna salad to guests for lunch or for a snack. It’s not exactly low in calories, although it’s low in carbohydrates 😉 and most of the calories from an avocado are from monosaturated fats (making it ridiculously good for you). Avocados are also nutritious and lower blood pressure, so they’re worth every calorie. The great thing about tuna salad is that you can make it with whatever herbs, vegetables, or fruit that you happen to have on hand.
Tuna Salad in Avocado Recipe
avocados (serve half an avocado per person)
tuna salad (recipe below)
bacon, cooked until crispy and crumbled (optional)
Use a sharp knife to halve the avocados and remove the seeds. Using a spoon, fill each avocado half with several tablespoons of tuna salad. You should have a mound of salad on top of each avocado half. Sprinkle with the crispy, crumbled bacon (if using) and serve.
Tuna Salad Recipe
1 can (170 g) chunk light tuna in water, drained (I like the brand, Clover Leaf. Side note: Skip Jack has lower levels of mercury – and is cheaper – than Albacore)
3 tbsp mayonnaise (I like the brand Hellmann’s)
2 tbsp of something with a crunchy texture, finely diced (ie. english cucumber (seed centre removed) OR celery OR red onion OR apple OR halved grapes OR a combination of your choice)
finely chopped parsley or dill (optional)
In a medium sized bowl, use a spoon to mix the tuna and mayonnaise together, breaking up any large chunks of fish. Add the vegetables, fruits and/or herbs of your choice, a pinch of salt and pepper, and mix together. Serve in a wrap, or sandwich (or open-faced sandwich), or with crackers, or in half of an avocado.