Snack · 10 min · american

Tuna Stuffed Avocado

✓ USDA-verified nutrition data

Ingredients

• 1 Avocado
• 1 can Canned tuna
• 1 tbsp Mayonnaise
• 1/2 Lemon
• 1 stalk Celery

Steps

1. Halve the avocado lengthwise and twist the halves apart. Remove the pit by carefully tapping it with the heel of a chef{Q}s knife and twisting it out.
2. Scoop about a tablespoon of flesh from the center of each half to widen the wells, then chop the scooped flesh and add it to a mixing bowl.
3. Drain the tuna very well, pressing it against the side of the can with a fork. Beginner tip: excess liquid is the number-one cause of watery tuna salad, so drain it twice.
4. Finely dice the celery and fold it into the bowl with the tuna, avocado, and mayonnaise.
5. Squeeze in the juice of half the lemon and season with salt and pepper, then taste, it should be bright and well-seasoned, not bland.
6. Mound the tuna salad generously back into the avocado wells.
7. Finish with another squeeze of lemon juice to keep the avocado green, and serve with a spoon.

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