Anytime I have the chance to eat one food, out of a bowl that is made of another food, I’m all about it – especially when that bowl is an avocado. After all, what’s not to love about the creamy, mixable, mashable, spreadable perfection that is an avocado? It’s pretty much butter that grows on trees.
Enter tuna salad. It’s one of my favorite go-to lunches that can be made in minutes, with ingredients you will likely already have in your kitchen. I always have cans of tuna stocked for weekday lunches and last minute dinners when my day is unreasonably crazy.
Most of us should be eating more fish, not less of it, so tuna is a great addition to a healthy diet. Albacore tuna is rich in protein, selenium and Vitamin B-12, as well as heart healthy omega-3. Selenium actually counteracts the adverse side effects of mercury exposure, and high-quality tuna contains more selenium than mercury. When picking out a can of tuna, be sure to look for sustainably caught, like Earth Fare’s Tuna which is pole or line caught making it safer for dolphins and turtles.
The mayonnaise in this tuna salad is subbed with tahini and creamy avocado. I usually add whatever is in my fridge, so feel free to work with what you have and play around with different flavors. That’s right, go wild and shock your boring tuna salad back to life!
Tahini Tuna Salad Stuffed Avocados
- 1 can Earth Fare Tuna
- 2 ripe avocados
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon brown mustard
- 1 tablespoon Earth Fare Tahini
- 1/4 cup diced red onion
- 1/4 cup chopped parsley
- 1/4 cup diced celery
- 1 hard boiled egg*, chopped
- Juice from one lemon
- 1/4 cup raisins
- Salt and pepper to taste
- Halve avocados and scoop out flesh, leaving about 1/4-inch of flesh remaining in the shell.
- Add avocado to a mixing bowl along with remaining ingredients. Mix to combine.
- Sprinkle avocado “bowls” with sea salt and fill with tuna salad.
- Serve with a side of fruit.
*To cook a hard boiled egg, bring a pot of water to a boil and gently add the egg(s). Reduce to a slow boil and cook for 8-10 minutes. Transfer the egg(s) to an ice bath and allow to cool before peeling.