Tuna Salad Stuffed Avocados
15min
15min
5
325
Chef's Note
For a kid-friendly version, you can chop the ingredients more finely and add a touch more honey to the dressing. If serving to younger children, consider mashing the avocado and tuna mixture together for easier eating. The tuna can be cooked ahead of time and refrigerated for up to 24 hours before assembling.
Tags
Ingredients
1 pound fresh tuna steaks
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
5 medium ripe avocados
2 stalks celery
1/2 medium red bell pepper
1/4 cup red onion
2 tablespoons fresh dill
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 cup Greek yogurt
1 teaspoon honey
10 small cherry tomatoes
1 cup microgreens or baby spinach
Instructions
- 1
Season 1 pound of tuna steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
- 2
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
- 3
Sear the tuna steaks for 2 minutes on each side for medium-rare, or longer if you prefer it more cooked through. Remove from heat and let rest for 5 minutes.
- 4
While the tuna is resting, finely dice 2 celery stalks, 1/2 red bell pepper, and finely mince 1/4 cup red onion.
- 5
In a medium bowl, whisk together 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/4 cup Greek yogurt, 1 teaspoon honey, 2 tablespoons chopped fresh dill, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 6
Once the tuna has rested, use two forks to flake it into small pieces.
- 7
Add the flaked tuna, diced vegetables, and dressing to a bowl and gently mix until well combined.
- 8
Cut the 5 avocados in half lengthwise and remove the pits. If needed, scoop out a small amount of avocado flesh to make room for more tuna salad.
- 9
Divide the tuna salad mixture evenly among the 10 avocado halves.
- 10
Slice 10 cherry tomatoes in half and place them around the stuffed avocados.
- 11
Garnish with 1 cup of microgreens or baby spinach and serve immediately.
Nutrition Information (per serving)
325
24g
15g
21g
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