Tuna is such an easy and economical source of good protein and healthy fats, and it doesn’t need much to become a full meal. Here I added in some mayonnaise, a traditional ingredient in tuna salad, along with a small avocado to reduce the amount of mayo but not sacrifice the creaminess. The avocado adds in more healthy fats and fiber to make the dish extra filling. Then, a bit of dijon mustard, green onion and pickles add a lot of flavour without a lot of complication.
Medium sized tomatoes on the vine are great for stuffing, they are not too big nor too small and they are thick enough to remain sturdy even once the seeds and inside membrane are scooped out.
Avocado Tuna Salad Stuffed Tomatoes
Prep time
Cook time
Total time
Serves: 6
INGREDIENTS:
- 6 tomatoes on the vine
- 1 can tuna
- 1 small avocado
- 2 tablespoons real mayonnaise
- 2 tablespoons dill pickle, chopped finely (around ½ large)
- 1 teaspoon dijon
- 1 teaspoon green onion, chopped very finely
- A dash or two of black pepper
DIRECTIONS:
- Cut off the tops of the tomatoes and set aside. Use a thin sharp knife to cut out the membranes in the tomatoes and scoop them out along with the seeds, serrated grapefruit spoons work well for this if available.
- Mash the avocado in a medium sized bowl then add in all the other ingredients and stir until well combined. Spoon into the tomatoes, put the tops back on and serve.
- They will stay fresh in the fridge for a day or two in an airtight container.
