The Tuna Salad Stuffed Avocado is one of Sarah Morris innovative dishes.
When discussing this meal in one of our groups, it was discussed for those who don't eat tuna could replace the tuna with any cooked pulled meat.
A very simple meal to prepare, no cooking required! Not only does it contain healthy fats, it’s packed with protein and other nutrients. The Celery and onion give the dish a really fantastic crunch. The side salad makes it mouth-watering!
Serves 1
Preparation Time : 20 minutes
Ingredients
1 x 145g Can Tuna in Springwater, drained
1 Medium/Large Avocado
1 stick of celery, finely diced
½ Brown or Red Onion, finely diced
3 Cherry Tomatoes Deseeded and finely diced
1 Dessert Spoon Greek Yoghurt/Skyr or Mayonnaise (your choice)
Paprika
Sea Salt to taste
Side Salad
Generous handful of washed & dried rocket and spinach leaves
1 Tsp Olive Oil
1 Tsp Red Wine Vinegar
Black Pepper
Sea Salt
Method
Cut avocado in half, remove the stone, scoop out all the avocado into a bowl and mash it, add sea salt and paprika.
Drain tuna, add the Skyr, Greek yoghurt or Mayo, sea salt and paprika.
Combine the avocado mash with the tuna and mix well.
Prepare the onion, celery and tomato.
Carefully combine all the ingredients.
Stuff the avocado shells with the avocado and tuna mixture.
Prepare the salad leaves, wash and pat dry, toss in the olive oil and red wine vinegar add sea salt and black pepper to taste.
Plate up and enjoy !!! If you would like to add a recipe to our Members Meals collection please email scott@all4inclusion.org with the recipe and images
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