Description
A quick and nutritious Tuna Stuffed Avocado recipe that combines creamy avocado with a flavorful tuna salad, seasoned with paprika, sumac, and a hint of sea salt. Perfect for a light lunch or snack, this no-cook dish is easy to prepare and customizable with optional garnishes like microgreens and black sesame seeds.
Ingredients
Scale
Avocado
- 1 avocado, halved
Tuna Salad
- 1 (5 ounce) can tuna
- 1 tablespoon mayonnaise
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/4 teaspoon sumac
- pinch of freshly ground pepper
Optional Garnishes
- microgreens
- black sesame seeds
Instructions
- Prepare the avocado: Place the halved avocado on a plate with the pit removed, creating a perfect cavity for the tuna filling.
- Mix the tuna salad: In a bowl, combine the drained tuna, mayonnaise, sea salt, paprika, sumac, and a pinch of freshly ground pepper. Mix thoroughly until all ingredients are well incorporated.
- Stuff the avocado: Spoon the tuna mixture evenly into the avocado halves, filling the cavities completely.
- Add garnishes: Top with optional microgreens and sprinkle black sesame seeds for added texture and visual appeal.
Notes
- This recipe is best served immediately to enjoy the fresh flavors and creamy texture of avocado.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Sumac adds a tangy, lemony flavor but can be omitted or replaced with a squeeze of fresh lemon juice.
- Ensure the tuna is well-drained to avoid excess moisture in the filling.
- Microgreens and black sesame seeds are optional but add beautiful color and crunch.
