Heart Healthy
An avocado half is a healthy and attractive way to serve tuna salad — or other similar salads, too, such as egg or chicken.
Print Recipe
Tuna-Stuffed Avocados with Corn Salsa
-
Servings:
6
-
Serving Size :
1/2 stuffed avocado
Ingredients
Salsa
-
2 medium ears of corn OR -
1 cup corn -
1 tablespoon water -
1 medium tomato -
1/2 cup cilantro -
2 tablespoons red onion -
2 tablespoons lime juice -
1 tablespoon jalapeño
Tuna
-
2 pouches chunk light tuna -
1/2 cup celery -
1/3 cup Greek yogurt -
1 tablespoon lemon juice -
1/4 teaspoon pepper
Avocados
-
3 medium avocados -
1 tablespoon lemon juice
Directions
Tip: Click on step to mark as complete.
-
Put the corn in a microwaveable container. Add 1 tablespoon water. Microwave on 100% power (high) for 1 to 2 minutes, or until cooked through. Remove from the microwave. Let stand to cool. -
In a medium bowl, stir together the remaining salsa ingredients. Stir in the corn. Let stand to allow the flavors to blend. -
In a separate medium bowl, stir together the tuna ingredients. Stir in the salsa. -
Halve the avocados. Remove the pits (if removing the pit doesn't create enough of a cup for the tuna, spoon out a bit of the avocado flesh). Sprinkle the inside of the avocado with the lemon juice to keep the flesh from turning brown. -
Spoon the tuna mixture into the cavity of each avocado half, packing the tuna mixture tightly. Serve immediately or cover and refrigerate to serve chilled.
Cooking Tip: To remove the kernels from the cob without making a mess, invert a small bowl inside a large bowl. Stand the cob on the small bowl, and using a sharp knife, slowly slice down the cob, letting the kernels fall into the large bowl.
Tip: To ripen an avocado overnight, put the avocado in a paper bag with a banana. Seal it tightly.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 273 | |
|---|---|---|
| Total Fat | 16 g | |
| Saturated Fat | 2.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.0 g | |
| Monounsaturated Fat | 10.0 g | |
| Cholesterol | 32 mg | |
| Sodium | 292 mg | |
| Total Carbohydrate | 18 g | |
| Dietary Fiber | 8 g | |
| Sugars | 5 g | |
| Added Sugars | 0 g | |
| Protein | 19 g | |
Dietary Exchanges
1/2 starch, 2 lean meat, 2 fat, 2 vegetable
-
Servings:
6
-
Serving Size :
1/2 stuffed avocado
Ingredients
Salsa
-
2 medium ears of corn OR -
1 cup corn -
1 tablespoon water -
1 medium tomato -
1/2 cup cilantro -
2 tablespoons red onion -
2 tablespoons lime juice -
1 tablespoon jalapeño
Tuna
-
2 pouches chunk light tuna -
1/2 cup celery -
1/3 cup Greek yogurt -
1 tablespoon lemon juice -
1/4 teaspoon pepper
Avocados
-
3 medium avocados -
1 tablespoon lemon juice
Directions
Tip: Click on step to mark as complete.
-
Put the corn in a microwaveable container. Add 1 tablespoon water. Microwave on 100% power (high) for 1 to 2 minutes, or until cooked through. Remove from the microwave. Let stand to cool. -
In a medium bowl, stir together the remaining salsa ingredients. Stir in the corn. Let stand to allow the flavors to blend. -
In a separate medium bowl, stir together the tuna ingredients. Stir in the salsa. -
Halve the avocados. Remove the pits (if removing the pit doesn't create enough of a cup for the tuna, spoon out a bit of the avocado flesh). Sprinkle the inside of the avocado with the lemon juice to keep the flesh from turning brown. -
Spoon the tuna mixture into the cavity of each avocado half, packing the tuna mixture tightly. Serve immediately or cover and refrigerate to serve chilled.
Cooking Tip: To remove the kernels from the cob without making a mess, invert a small bowl inside a large bowl. Stand the cob on the small bowl, and using a sharp knife, slowly slice down the cob, letting the kernels fall into the large bowl.
Tip: To ripen an avocado overnight, put the avocado in a paper bag with a banana. Seal it tightly.