Healthy Tuna Salad Stuffed Avocados
Healthy Tuna Salad Stuffed Avocados might be a good recipe to expand your salad recipe box. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 353 calories, 24g of protein, and 24g of fat per serving. This recipe serves 2 and costs $2.07 per serving. This recipe from Food Faith Fitness requires pesto, canned albacore tuna, fresh basil, and manzanillan olives. 547 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 10 minutes. With a spoonacular score of 99%, this dish is outstanding. Similar recipes include Tuna-Stuffed Avocados, Tunan and Mango Stuffed Avocados, and Spicy Tuna Stuffed Avocados.
Servings: 2
Preparation duration: 10 minutes
Ingredients:
1 Large Avocado
1 Can Genova Yellowfin or Albacore Tuna, drained
Fresh sliced basil, for garnish
2 Tbsp Manzanilla Olives, minced
1 1/2 Tbsp Pesto
2 tsp Pine nuts, minced (for garnish) *
Salt and pepper, to taste
2 Tbsp Sun-dried tomatoes (not packed in oil), minced
Equipment:
bowl
Cooking instruction summary:
Cut the avocado in half evenly and remove the seed. Scrape the hole where the seed was so that it's quite large and deep. You should scrape out about 3 Tbsp of the avocado flesh total.Add those 3 Tbsp of scraped-out avocado into a medium bowl. Then, add in the drained Genova Tuna and the pesto. Mash together until well mixed.Stir in the minced sun dried tomatoes and olives until well dispersed. Season to taste with salt and pepper.Divide the mixture between the avocado halves, really stuffing it in and piling it up on top of the avocado (it'll be pretty high!)Sprinkle with minced pine nuts and basil and DEVOUR.
Step by step:
1. Cut the avocado in half evenly and remove the seed. Scrape the hole where the seed was so that it's quite large and deep. You should scrape out about 3 Tbsp of the avocado flesh total.
2. Add those 3 Tbsp of scraped-out avocado into a medium bowl. Then, add in the drained Genova Tuna and the pesto. Mash together until well mixed.Stir in the minced sun dried tomatoes and olives until well dispersed. Season to taste with salt and pepper.Divide the mixture between the avocado halves, really stuffing it in and piling it up on top of the avocado (it'll be pretty high!)Sprinkle with minced pine nuts and basil and DEVOUR.
Nutrition Information:
covered percent of daily need
