Tuna and avocados are perhaps unexpected bedfellows, but this savory combo is the perfect keto and gluten-free meal with well-balanced flavors and textures.
Ingredients
- 2 (6.7-ounce) jars tuna fillets in spring water, drained (7-ounce wild-caught dolphin safe canned tuna can be used)
- 2 green onions, thinly sliced
- 1 celery stalk, chopped
- 2½ tablespoons Italian parsley, finely chopped
- 2½ tablespoons mayonnaise
- 1 teaspoon soy sauce (for gluten-free, use tamari instead)
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon freshly ground black pepper
- 1 pinch garlic powder
- 2 avocados, halved and seeded but skin on
- Optional for garnish: microgreens, green onion or fresh herbs
Instructions
In a medium mixing bowl, add drained tuna, green onions, celery and parsley and stir gently to combine. Next, add mayonnaise, soy sauce, mustard, lemon juice, black pepper and garlic powder. Mix until all ingredients are incorporated.
Scoop ½ cup of the tuna mixture into each avocado half. Garnish with microgreens, green onion or fresh herbs and serve immediately.
Editor’s Note: For children or those with less hand dexterity, an alternative way to serve this dish would be to peel and chop the avocados and toss them directly (and gently) into the tuna mixture. Serve on a leaf of romaine or butter lettuce.
