Ingredients
Scale
- 2 ripe avocados
- 1 can (5 oz) of tuna, drained
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons diced red onion
- 2 tablespoons diced celery
- 1 tablespoon chopped fresh dill or parsley
- Salt and pepper to taste
- Optional: pinch of garlic powder or paprika for added flavor
- Optional garnish: extra dill or parsley, lemon wedges
Instructions
- Prepare the Avocados: Cut the avocados in half lengthwise and remove the pits. Scoop out a little bit of flesh from each avocado half to create a larger cavity for the filling, being careful not to pierce the skin. Set aside the scooped-out flesh in a bowl.
- Prepare the Tuna Salad: In a mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, diced red onion, diced celery, chopped fresh dill or parsley, and salt and pepper to taste. Add a pinch of garlic powder or paprika if desired for extra flavor.
- Mix and Fill: Gently mix all the ingredients until well combined. Taste and adjust seasoning if needed. Spoon the tuna salad mixture into the avocado halves, dividing it evenly among them and mounding it slightly on top.
- Serve: Garnish the stuffed avocados with extra dill or parsley if desired. Serve immediately, accompanied by lemon wedges for squeezing over the top if desired.