Dive into a world of vibrant flavors and satisfying textures with my This recipe is a brilliant blend of creamy avocado and a zesty, crunchy tuna salad, making it the perfect choice for a light lunch, quick dinner, or a sophisticated appetizer. It's incredibly simple to prepare, packed with healthy fats, protein, and flavor, and naturally low-carb and keto-friendly.
📜 Ingredients
2 (5-ounce) cans tuna in water or olive oil, drained
2 large ripe avocados
1/4 cup halal mayonnaise
1/4 cup finely diced red onion
1/4 cup finely diced celery
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley or chives
1/4 teaspoon sea salt, or to taste
1/8 teaspoon black pepper, or to taste
📝 Instructions
- In a medium bowl, combine the drained tuna, halal mayonnaise, diced red onion, diced celery, fresh lemon juice, chopped parsley (or chives), sea salt, and black pepper. Mix gently until all ingredients are well combined.
- Carefully cut each avocado in half lengthwise around the pit. Twist the halves to separate them. Gently remove the pit from each half.
- Using a spoon, scoop the tuna salad mixture generously into the hollow of each avocado half, mounding it slightly.
- Arrange the tuna-stuffed avocado halves on a plate and serve immediately.
💡 Chef's Tips
- For an extra burst of flavor and a little heat, add a pinch of red pepper flakes to your tuna salad mixture.
- To keep your avocado halves from browning if preparing in advance, brush the exposed avocado flesh with a little extra lemon juice before stuffing.
