Avocado’s are one of my favourite fruits. They are extremely versatile and can be used in the kitchen in a variety of forms such as baking, smoothies, raw or even on the bbq. While the majority of Avocados’ calories do come from fat, almost two-thirds of the fats they contain are the heart healthy monounsaturated fats, like those found in olive oil. With a 5-minute prep time, this recipe calls for the tuna stuffed ingredients and fresh, ripe avocados.
Naturally Nora Tips:
- Prep your tuna salad before hand and store the leftovers in its own container in the fridge. This can also be used to top on any green salad, or pair with your favourite cracker for a light appetizer.
- How do you know when your avocados are ready to eat? When the skin has turned from green to a dark-brown green or almost black colour, and ‘gives’ slightly under gentle pressure.
- Picking the best avocado: avoid overripe avocados and ones that have dark sunken sports or cracks. Be sure not to purchase avocados that rattle when you shake them. This is a sign that the pit has pulled away from the flesh and it is overripe. The brown coloration inside an overripe avocado, indicates the formation of free radicals.
- 1 avocado, halved and pitted
- 1 (4.5 oz) cans tuna, drained
- 1⁄4 cup diced red bell pepper
- 2 tablespoons finely chopped celery
- 1⁄4 cup cilantro leaves, roughly chopped
- 1 tablespoon lime juice
- salt and pepper (to taste)
- To create an avocado ‘bowl’, scoop out some of the avocado from the pitted area to widen the space to fill with stuffing.
- Place the scooped avocado in a separate bowl and eat on its own or use for another recipe.
- In a separate mixing bowl, add the tuna, chopped bell pepper, celery, and cilantro. Pour lime juice over. Stir it all together until everything is well mixed.
- Scoop the tuna into the avocado bowls. Season with salt and pepper.