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Recipe by @starinfinitefood
The most satisfying easy meal that literally melts in your mouth. This recipe is one of my favorite easy weeknight dinners and is packed with protein, omega-3s, healthy fats, veggies and flavor. One of the main reasons I choose Wild Planet tuna is because the tuna is pole & line caught & is very low in mercury—sustainability is key! HIGHLY suggest whipping up a batch of these.
Recipe by @starinfinitefood
The most satisfying easy meal that literally melts in your mouth. This recipe is one of my favorite easy weeknight dinners and is packed with protein, omega-3s, healthy fats, veggies and flavor. One of the main reasons I choose Wild Planet tuna is because the tuna is pole & line caught & is very low in mercury—sustainability is key! HIGHLY suggest whipping up a batch of these.
2 (5oz) cans Wild Planet Albacore Wild Tuna
½ cup finely chopped Cherry Tomatoes
½ cup finely chopped Celery
⅓ cup minced Red Onion
2 Tbsp minced Jalapeño, seeds removed
3 Tbsp Sour Cream
2 Tbsp Mayonnaise
½ Tbsp whole grain Mustard
1 tsp dried Dill
½ tsp Salt
¼ tsp Pepper
1 Tbsp Lemon Juice
3 ripe Avocados, halved and pits removed
3 slices cheddar cheese, sliced in half
Chopped Parsley, for garnish
Prep the avocados. Scoop out a small amount of the avocado centers to make room for the stuffing. Reserve the flesh and chop it finely. Set aside.
Next, add the tuna to a medium bowl. Use a fork to mash the tuna. Add the tomatoes, celery, red onion, jalapeño, sour cream, mayonnaise, mustard, dill, salt, pepper, lemon juice and the leftover chopped avocado. Use a fork to mix everything together until well combined.
Place the avocados onto a sheet pan. Add about ¼-⅓ cup of the tuna salad to the avocado centers. Top each avocado half with half of a cheese slice. Place the sheet pan under the broiler for 3-4 minutes, until the cheese is melted.
Top with parsley and enjoy immediately.
