It’s finally (FINALLY!!) warming up in Michigan, which means that I’m not in the mood for stew and soups.
It feels like it’s been ages since I was warm enough to even consider something like a salad for dinner…but, in reality, it’s only been about 7 months.
A LONG 7 months, y’all.
We had snow up until this week, and you can bet that I’m taking advantage of this 60-degree weather with some mangoes, salads, and this deliciously easy stuffed avocado recipe.
You may recall that I’m a bit of a sucker for stuffed avocado…one of my all-time favorite breakfasts is a baked avocado, which, let’s be honest, is basically the same thing, but in the oven.
And while we’re being honest (because you should always be honest), I’ve even grilled avocados. They’re just so good!
Tuna Stuffed Avocado Recipe
- 1 cans tuna (I prefer albacore), water drained
- 1 small cucumber, diced
- 2 baby dill pickles, diced
- 1/4 teaspoon garlic powder
- 1/8 teaspoon sea salt
- 1/8 cup mayonnaise
- 3 avocados
In a large bowl fluff and break apart the tuna. Add the pickles and cucumber dices to the tuna.
Then add your seasonings and mayonnaise.
Mix until everything is combined. Chill your tuna salad in the refrigerator one hour.
Cut your avocados in half and remove the pit. Depending on the size, you may want to hollow out the middle just a little bit. I either eat the “remnants” or chop them up and stir them into the tuna salad.
Portion the tuna mixture into your avocados. If you’re not eating right away, you can put the stuffed avocados into the refrigerator for a few hours without the avocado browning, though I recommend covering them with some cling wrap.
If you want to go a little further, you can melt some shredded Dubliner cheese by broiling these right before serving (not paleo, but super delicious).
This recipe makes 6 avocados, but if you can easily double it to feed a crowd.
Not into tuna? Try these BBQ chicken stuffed avocados! They are so super easy and EVERYONE (kids included) loves them in our house.
