Recipes

RECIPE: Tuna-stuffed Avocados with Corn Salsa


An avocado half is a perfect vessel to serve tuna salad, creating a colorful, striking presentation. Yummy corn salsa is mixed into the tuna salad. The healthy fats in the avocado and the omega-3 fatty acids in the tuna will keep you feeling fuller longer with sustained energy. A perfectly portioned meal to start bringing spring into your diet.

Download Tuna-stuffed Avocados with Corn Salsa

INGREDIENTS FOR THE SALSA

  • 2 ears corn, shucked and kernels cut off
  • 1 Tbsp. water
  • 1 cup chopped tomato (about 1 medium tomato)
  • 1/2 cup chopped cilantro
  • 2 Tbsp. finely chopped red onion
  • 1 Tbsp. finely chopped jalapeño
  • 2 Tbsp. lime juice, plus more if needed (from 1 lime)

INGREDIENTS FOR THE TUNA

  • 1 (12.6-ounce) pouch chunk light tuna in water
  • 1/2 cup chopped celery
  • 1/3 cup fat-free, plain Greek yogurt
  • 1 tablespoon lemon juice, plus more as needed
  • 1/4 teaspoon ground black pepper
  • 3 avocados (halved, pitted)

DIRECTIONS FOR THE SALSA

  1. Use a knife to slice the kernels off 2 ears of corn. Add corn into a heatproof container with 1 tablespoon water, cover, and heat until cooked, about 1 to 2 minutes. Cool to use in the salsa.
  2. Prepare the other ingredients, chopping the tomato, cilantro, red onion, and jalapeno. Add into a bowl, along with the corn and lime juice.
  3. Stir together to combine. Taste, adding more lime juice or jalapeno depending on desired taste. Let sit for flavors to mingle.

DIRECTIONS FOR THE TUNA

  1. In a medium bowl, add the tuna. Chop the celery and add to the tuna.
  2. Into the tuna, stir in yogurt, lemon juice, salt, and pepper.
  3. Mix the prepared corn salsa into the tuna.
  4. Halve and remove the pit from each avocado. Drizzle a little lemon juice on the top of each avocado half to prevent from browning. Spoon tuna mixture into each avocado half, packing as much tuna into each one as possible. (If the pit doesn’t leave large enough of a “cup” for the tuna, spoon a tiny bit of the avocado out to fill it up with tuna.)
  5. Serve immediately or place in the fridge to chill before serving.

Source: American Heart Association

NUTRITION INFORMATION

Servings: 6
Calories: 273
Fat: 15.8 g
Protein: 18.6 g
Carbohydrates: 18.2 g
Dietary Fiber: 8 g
Sodium: 292 mg

Recipes
Apple Pistachio Crisp – Fun for Fall
Recipes
Savory Herb-stuffed Mushrooms
Recipes
Warm, Comforting Chicken Soup
Recipes
Sweet, Caramelized Roasted Root Veggies
Exercise
Pasta Primavera with Spring Veggies
Recipes
Lettuce Wraps with Grilled Shrimp, Avocados, and Mango
Recipes
Argentinean Grilled Steak with Salsa Criolla
Recipes
Breakfast Tostada with Avocado and Eggs
Recipes
Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette
Recipes
Summer Veggie Pizza with Cauliflower Crust
Recipes
Bell Pepper and Vidalia Onion Strata with Fresh Salsa
Recipes
Apple Bread Pudding
Pet Parents
Homemade Cat and Dog Treats Recipe
Recipes
Hearty Mushroom Barley Soup
Recipes
RECIPE: Zesty Avocado and Wild Blueberry Smoothie Bowl
Recipes
RECIPE: Spaghetti Squash with Tomatoes, Basil, and Parmesan
Recipes
RECIPE: French-style Bean Stew
Recipes
RECIPE: Broccoli Strawberry Orzo Salad with Lemon Poppy Seed Dressing
Recipes
RECIPE: Tuscan-style Grilled Chicken Kebabs
Recipes
RECIPE: Grilled Fish Tacos with Peach Salsa
Recipes
RECIPE: Peach Mango Italian Ice with Vanilla Frozen Yogurt
Recipes
LUNCH BOX RECIPES: 10 Back-to-School Go-to’s