Description
Creamy tuna salad served in ripe avocado halves—quick, nutritious, and perfect for a light meal.
Ingredients
- 2 ripe avocados
- 1 can (5 oz) tuna in water, drained
- 2 tablespoons mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Optional: pinch of paprika or crushed red pepper flakes
Instructions
- Cut the avocados in half lengthwise and remove the pits.
- Scoop out a bit of avocado flesh to enlarge the cavity and reserve the scooped avocado for the salad.
- In a bowl, combine drained tuna, mayonnaise (or yogurt), Dijon mustard, celery, red onion, parsley, lemon juice, and the reserved avocado.
- Season with salt, pepper, and optional paprika or red pepper flakes. Mix well.
- Spoon the tuna salad evenly into the avocado halves.
- Serve immediately, garnished with a sprinkle of parsley or lemon wedge if desired.
Notes
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Add diced cucumber or pickles for extra crunch.
- For extra protein, mix in a hard‑boiled egg, chopped.
- Serve chilled or at room temperature.