Baja Tuna Salad in Avocados – Healthy Option

Baja Tuna Salad in Avocados is a healthy tuna salad with fresh veggies, cilantro and Sriracha stuffed into creamy avocado halves.

Baja Tuna Salad in Avocados

We are big tuna salad eaters are my house, especially since it’s a quick option for lunch. It’s also something that’s easy to stock in the pantry. With a new option like Baja Tuna Salad, we can mix it up a bit, and still rely on a pantry staple. This flavorful and healthy tuna salad combines chopped peppers, red onion and cilantro with Sriracha/olive dressing which provides a nice touch of heat. Then you pile the salad into a halved avocado. I promise you won’t miss the mayo when your taste buds take in the richness from the avocado, topped with a drizzle of olive oil and a fresh squeeze of lime.

True confession –  I am a fat junkie. I love fat in both sweet and savory variations. I imagine I’m probably not the only one with these cravings.  The key, is to work as many healthy fats into your diet, as possible. Avocados and olive oil both fall into the healthy fat category. The good news is, this recipe uses both!

The Versatile Avocado

It’s so fun to find new recipes for avocados. There’s is more than avocado toast and guacamole! Throw them in a salad, like this Fruit Salad with Avocado, add slicess to an Avocado Asparagus Egg Sandwhich, or you can even add them to a pasta sauce. I have a great recipe with a pureed avocado & sour cream sauce, tossed with fettuccine and topped with sauteed scallops. Next time I make that delicious recipe I’ll be sure to share it!

Baja Tuna Salad in Avocados – Healthy Option

Light and healthy tuna salad with fresh onion, peppers and cilantro with a sriracha/olive oil dressing piled into and delicious halved avocado,

5 from 1 vote

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Course: Salad

Keyword: Avocado, Easy Meal, healthy meal, tuna

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Author: At Home with Kowalski’s Taste the Joy of Summer!

Ingredients

• 10 oz. tuna packed in water or olive oil drained
• 2 tablespoons each finely chopped yellow and red pepper
• 1 tablespoon finely chopped cilantro plus more for garnish (or parsley or basil)
• 2 tablespoons finely chopped red onion I used sliced green onion
• 1 tablespoon Sriracha sauce you can start with 2 teaspoons, taste, and then add more
• freshly ground black pepper to taste
• 1 teaspoon extra virgin olive oil plus more for drizzling
• 2 ripe Hass avocados halved and seeded
• lime wedges
• 1/2 teaspoon kosher salt or more, to taste

Instructions

• In a medium bowl, combine the first 7 ingredients (through olive oil.) Adjust seasoning if desired.
• You may need to widen the cavity of the avocados by pushing the flesh in a bit, to make enough room for the tuna salad. Or you can remove a little if you’d like, and save it for another use. You can also cut a thin slice out off the bottom of the avocado so it is more stable when served. After preparing avocado, squeeze a little lime juice over each and sprinkle with a little kosher salt.
• Fill with tuna salad, drizzle with a little olive oil, another squeeze of lime, and then add salt & pepper to taste.