Tuna Stuffed Avocado ticks all of the boxes in 2020–it is Keto, Paleo, Gluten-free, heart-healthy and even follows the Mediterranean Diet. In Panama, where I currently live, the avocados are at least twice the size of the Haas avocados grown in Mexico. Being an avocado lover, I buy two of the almost-melon-sized avocados whenever I pass the avocado stand and will enjoy them all week.
Everyone has a favorite tuna salad recipe, so feel free to use your favorite recipe in the avocado halves. I am a tuna fanatic and have no less than six recipes that I use on a regular basis. For the tuna stuffed avocado recipe, I use albacore tuna in water, as I like the flavor of the albacore much better than regular tuna. I love the buttery taste and texture of avocados, but on the pizzazz scale, they rate pretty low. Because of this, I add some zippy flavors to the tuna, which are different flavors than I would add if I were preparing tuna for a tuna sandwich. I add apple and celery for crunch, lemon to brighten it, Dijon mustard and grated onion to give it depth, and both horseradish and Sriracha for spice.
This uses very little mayonnaise because you use half of the avocado in the tuna itself! You scoop out about half of the avocado from the shell in order to make room for the tuna dip, and then you mash it and add it to the tuna mixture.
When you serve it, you can serve it as-is, which just the tuna in the avocado shell. Or you can serve it with a side of veggies, like carrots and celery. Or you can serve it with toasted bread topped with olive oil and balsamic vinegar glaze.
Tuna Stuffed Avocado Recipe
1 small can tuna in water, drained
1 stalk celery, finely diced
1/2 apple, cored and diced
1.5 tsp. Dijon mustard
1/2 tsp. Sriracha
1/2 tsp. Horseradish
1 Tbsp. Mayonnaise
1 Tbsp. Onion, finely grated
Juice from half a lemon
Salt & Pepper to taste
Scoop out half of the avocado flesh, following the lines of the shell. Squeeze a little lemon juice into the exposed avocado halves to prevent browning.
Mash avocado in a bowl using a fork. To mashed avocado, add all other ingredients. Mix together well. Refrigerate for about 30 minutes until tuna mixture is firm. Split tuna mixture between avocado shells.
Garnish with vegetables or bruschetta toast. Serve with Sauvignon Blanc wine. This will serve 1-2 people. If you need more, just double or triple the recipe.
Wine Pairing with Tuna Stuffed Avocado
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