This really fast and easy grain-free meal makes a perfect lunch or light dinner without heating up the kitchen in the heat of summer. These tuna stuffed avocados are sure to be a hit when served to guests!
By guest contributor Stephani Jenkins
Ingredients:
2 ripe avocados
Sea salt and pepper, to taste
Ingredients for Tuna Salad:
One (5-ounce) can tuna, drained
1/8 cup tomato, diced
1/8 cup sweet peppers, diced
1/8 teaspoon chili powder
1/8 teaspoon cumin
1/2 teaspoon lime juice
Sea salt and pepper, to taste
Fresh cilantro, minced (optional)
Directions:
Combine salad ingredients in a bowl with a fork. Cut avocados in half and discard seeds. Sprinkle with salt and pepper. Spoon tuna salad into the cavities. If desired, garnish with cilantro and serve immediately.
Variation: Replace the diced sweet pepper with diced avocado and instead stuff a bell pepper with the tuna salad!
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This looks delicious! :)
Yet, I would choose a different kind of fish/filling. After all, tuna is longlived and rather high in the food chain (bad for us) and also itself a threatened being (bad for the tuna):
For instance: http://www.theguardian.com/environment/2013/jan/09/overfishing-pacific-bluefin-tuna
That said, I am off to fill an avocado :)
This looks like such a simple delicious idea! Thank you!
Cara, what a great idea! Love this! You always have such delicious, creative ideas! Thank you for sharing with us! Blessings, Kelly
Mmmm! What a great idea–especially when I need a quick lunch to make, and no mayo is made/in the fridge! I really like that there is no eggs, too, for those of us who react to them. Thank you !
This sounds delicious. Can’t wait to make it. Although I will still be adding mayo. Can’t eat tunafish without it! :)
I bet this recipe would also work for other fillings like making egg salad or chicken salad.
Thank you Cara! I just made this for breakfast! I substituted wild salmon for the tuna and it is delicious!