Hot Tuna Salad in Avocado Shells
Elevate your appetizer game with this irresistible recipe for Hot Tuna Salad in Avocado Shells! Featuring creamy avocados loaded with a savory tuna salad mixture and topped with melted cheddar cheese, this quick and easy dish is both indulgent and nutrient-packed. The combination of flaky tuna, tangy dijon mustard, crunchy celery, and a hint of fresh lemon juice creates a symphony of flavors nestled in perfectly baked avocado shells. Finished with a sprinkling of paprika for added flair, these individual servings are ideal for a nutritious lunch, a creative dinner starter, or even as a crowd-pleasing party bite. Ready in just 25 minutes, this dish is a healthy, low-carb option that doesn’t skimp on flavor or presentation.
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Recipe Information
Ingredients
- 2 cans (5 ounces each) canned tuna (drained)
- 3 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 2 tablespoons red onion (finely chopped)
- 2 tablespoons celery (finely chopped)
- 1 tablespoon lemon juice
- 1 cup shredded cheddar cheese
- 2 large avocados
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
- 1 teaspoon olive oil (for brushing)
Instructions
Preheat your oven to 375°F (190°C).
Cut the avocados in half lengthwise and remove the pits. Carefully scoop out the flesh, leaving about 1/4 inch of flesh attached to the avocado shells to help them maintain their structure. Reserve the flesh in a mixing bowl.
Brush the avocado shells lightly with olive oil on the exteriors to prevent drying out during baking. Set shells aside on a baking sheet.
Mash the reserved avocado flesh with a fork until smooth. Add drained tuna, mayonnaise, dijon mustard, red onion, celery, and lemon juice to the bowl. Mix well to combine.
Season the tuna mixture with salt and black pepper. Taste and adjust seasoning as needed.
Fill each avocado shell generously with the tuna mixture, mounding it slightly.
Sprinkle shredded cheddar cheese evenly over the top of the filled avocado shells.
Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbling.
Remove the avocado shells from the oven and let them cool for 2-3 minutes.
Optional: Sprinkle a pinch of paprika over the top of each avocado for added color and flavor.
Serve warm and enjoy!
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 2173 mg | 94% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 4.0 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 879 mg | 68% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 2528 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
