Tuna-Stuffed Avocados with Corn Salsa
An avocado half is the perfect vessel to serve tuna salad, creating a striking presentation. To prevent the corn salsa from tumbling off, it is mixed into the tuna.
- 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)
- 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)
Cooking Tip: 1 cup frozen corn can be substituted for the fresh corn. Just add into the heatproof container with 1 tablespoon water and cook; drain liquid before using. Also, 3 (5-ounce) cans of tuna in water can be substituted for the 12.5-ounce package; just make sure to drain the water.
Keep it Healthy: Avocados are a versatile, healthy fruit to have on hand. However, it can be tricky getting them ripe when you want to devour them. When ripening is needed quickly, add avocados into a paper bag with a banana and seal. Let sit overnight to quicken the ripening process.
Tip: Prefer to eat your tuna salad cold? Keep the tuna pouch or cans in the refrigerator before use so it’s already chilled; the same can also be done with the ripe avocados.
Tip: Click on step to mark as complete.
- 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.
- 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.
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
Like the Recipe? It and Many Others are Available in the Cookbook Below:Purchase Cooking in Color Copyright © 2017 American Heart Association, Healthy For GoodTM, heart.org/healthyforgood Every purchase helps fund the work of the AHA/ASA.
|Total Fat||15.8 g|
|Saturated Fat||2.3 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.2 g|
|Monounsaturated Fat||10.1 g|
|Total Carbohydrate||18.2 g|
|Dietary Fiber||8.0 g|
|Added Sugars||0.0 g|
2 fat, 2 lean meat, 1/2 starch, 2 vegetable
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