Tuna Stuffed Avocado Salad with Tomatoes, Cilantro, and Lime
Earlier this year I wrote about how much I loved the Italian tuna packed in olive oil I’d been finding at my local grocery store. I’ve been having fun creating new salads using this delicious type of tuna. (More to come after this one!) One day at lunchtime, the idea popped into my head to make something with a cilantro-tuna salad mixture stuffed into an avocado. It was one of those hmmm, what’s in the fridge kind of recipes, and this was the tasty result.
(Makes two generous servings, or you could cut each avocado in half to make four side-salad servings; recipe created by Kalyn, probably with memories of some of the recipes listed below.)
1 large avocado
1 can tuna packed in olive oil (I love Tonno Genova brand which is relatively inexpensive.)
1/4 cup very finely chopped green onion
1/2 cup finely chopped cilantro
1 T olive oil
2 tsp. fresh lime juice
4-6 leaves romaine or other leaf lettuce
2-3 tomatoes, sliced 1/2 inch thick
sea salt (or salt) and fresh ground black pepper to taste
Open tuna can and dump tuna into a colander and let drain well. While tuna drains, finely chop cilantro and green onions, then mix chopped onions and cilantro well with drained tuna, breaking up tuna pieces with a fork.
Whisk together olive oil and lime juice and set aside.
Cut avocado in half lengthwise (through the skin) and carefully remove skin and pop out the seed. Using a spoon, carefully scrape avocado until you have a shell about 1/4 inch thick. Sprinkle sea salt or salt over the inside of the avocado shell.
Put the extra avocado into a bowl, mash well, and then mix in olive oil/lime juice dressing. Combine dressing/avocado mixture with the tuna/cilantro mixture. Carefully stuff half of the tuna mixture into each avocado half.
Wash and dry lettuce leaves and arrange on two plates with four or more slices of tomato on top of the lettuce. Place stuffed avocado on top of tomatoes, season as desired with salt and pepper, and serve immediately.
South Beach Suggestions:
This would be a great salad for any phase of the South Beach diet. It might seem high in fat with the olive oil in the tuna, avocado, and olive oil in the dressing, but all the fat here is what South Beach considers to be “good fat.” I might eat this on a day when I’m having lower-fat options for dinner.
More Great Salads with Tuna:
(Recipes from other blogs may or may not be South Beach friendly, check ingredients.)
White Bean Salad with Tuna and Parsley
Garbanzo and Tuna Salad with Parsley and Red Pepper
Tuna Stuffed Peppers from What Did You Eat
Italian Tuna and Avocado Antipasto from What We’re Eating
Tuna, Beet, and Avocado Salad from Fresh Approach Cooking
Herbed Balsamic Tuna Salad from Gluten Free By The Bay
Inventive Tuna and Avocado Salad on Mixed Greens from Once Upon a Feast
Tuna, Potato, and Asparagus Summer Salad with Marjoram Vinaigrette from Gastronomie