This healthy tuna salad has a Mediterranean twist and is served in a stuffed avocado! It has no mayo and is an easy, gluten free and low carb meal with only 6 ingredients!
Today you’re getting a looksee into the inner working of my mind.
Hold on guys. It might get weird.
It’s like this: I have these moments where I make something SO delicious.
Aaaaaaaand then forget all about that ingredient for 3 YEARS. AND THEN – POOF! One day it just pops back into my mind and I deliver multiple recipes loaded with my newly-remembered-food-obsession to your hungry little mouths.
And now paleo Mediterranean Tuna Salad stuffed avocados.
SPOILER ALERT: there’s more tuna next month!
I would apologize. But, I’m actually not sorry. Not only is this tender little sea-dwelling creature SO tasty, it’s also a lean-mean-protein packed MACHINE. It’s like one of those infomercials that says “if you just eat this XYZ your muscles will grow big and strong!”
Except, unlike 99% of the infomercials (that I can’t confirm or deny secretly suck me in,) it actually WORKS.
Today though, we’re not talking tuna steak. We’re talking Genova Albacore Tuna.
I know. You’re having flashbacks of sad-food days where you mom wholloped a chunk of non-identifiable food (are those noodles?) on your plate and called it “tuna casserole.”
SRSLY. I need to STOMP on that thought RIGHT HERE. RIGHT NOW. T-H-I-S tuna is not your momma’s tuna casserole/sandwich/whatever you’re thinking of that is making your get all pre-judgey.
I know how your brain works.
Genova sent me this SUPER awesome basket FULL of deliciousness: pesto, olives, wine (they know my <3), crunchy little bites of bread, and a whole WHACK of other Mediterranean goodies to do a little munchin’ with alongside their creamy, tender and SO SO FLAKY tuna yumminess.
This fabulous little basket of yumminess inspired me to have my own little at-home Tasting Party to compare the flavors and textures of Genova Albacore and Yellowfin Tuna – which I HIGHLY suggest you do too! Which is how this little summer entertaining dish was BORN.
Did you know that when tuna + pesto swirls around inside your mouth together it = SO SO GOOD and FRESH tasting?
Newest favorite flavor combo OH HELLO.
Especially when herbaceous, fresh pesto is mish-mashed with tender chunks of tuna, chewy sun-dried tomatoes, crunchy pine nuts and ends with a perfect bite of salty, tangy olives.
AND. Stuffed into an avocado.
Creamy. Chewy. Crunchy. AVOCADO.
BECAUSE ALL WE DO IS WIN WIN WIN.
Also, notice the Mediterranean theme here. Why are the layers of flavors from all the food from that part of the world so amazing, yet simple and tasty?
Also, key fact: S-I-M-P-L-E.
I know there are times when I throw recipes with eleventy billion ingredients at you (I’m looking at you lentil coconut curry with cucumber noodles) but, sometimes (LIKE 2 DAY!) I even surprise myself with a very minimalist, not-so-many-ingredients kinda approach.
And then it makes me EXTRA happy when that simple-healthy-recipe fulfills all the needs of the inner-flavor-packed-food-loving person that I am.
The tuna, my peeps, SHE IS THE STAR.
And not in the 5-seconds of fame, hope you never have to eat it again kinda stardom (stop thinking about tuna casserole.)
ONLY in the most sophisticated, sleek and simple way.
These creamy-herby-fresh pesto tuna stuffed avocados are bringing a little class to your next lunch munchin’ sesh.
- 1 Large Avocado
- 1 Can Genova Yellowfin or Albacore Tuna drained
- 1 1/2 Tbsp Pesto
- 2 Tbsp Sun-dried tomatoes minced, not packed in oil
- 2 Tbsp Manzanilla Olives minced
- Salt and pepper to taste
- 2 tsp Pine nuts minced (for garnish) *
- Fresh sliced basil for garnish
- Cut the avocado in half evenly and remove the seed. Scrape the hole where the seed was so that it’s quite large and deep. You should scrape out about 3 Tbsp of the avocado flesh total.
- Add those 3 Tbsp of scraped-out avocado into a medium bowl. Then, add in the drained Genova Tuna and the pesto. Mash together until well mixed.
- Stir in the minced sun dried tomatoes and olives until well dispersed. Season to taste with salt and pepper.
- Divide the mixture between the avocado halves, really stuffing it in and piling it up on top of the avocado (it’ll be pretty high!)
- Sprinkle with minced pine nuts and basil and DEVOUR.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.