Ingredients
2 ripe avocados, halved and pitted
1 can (5 oz) tuna in water, drained
1/4 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon chopped fresh parsley (optional)
1 tablespoon capers (optional, for garnish)
Instructions
Prepare the tuna filling:
In a medium bowl, combine the drained tuna, Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Mix well until the tuna is evenly coated and the mixture is creamy.
Prepare the avocado:
Slice the avocados in half and remove the pits. If the hole left by the pit is too small to hold the filling, scoop out a little of the flesh to create more space.
Stuff the avocados:
Spoon the tuna mixture evenly into the hollowed-out centers of each avocado half.
Garnish and serve:
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