Introduction: 

This keto lunch combines creamy tuna salad with the natural richness of avocado. It's a simple and satisfying option that's loaded with healthy fats.

Tuna Salad Stuffed Avocado

Ingredients:

• 1 avocado, halved and pitted
• 1 can (5 oz) tuna in water, drained
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon diced pickles or relish

Salt and pepper to taste

Instructions:

1. In a bowl, mix together the drained tuna, mayonnaise, Dijon mustard, diced pickles, salt, and pepper.
2. Scoop out a bit of the avocado flesh to create a small cavity.
3. Fill each avocado half with the tuna salad mixture.
4. Enjoy your Tuna Salad Stuffed Avocado!

Calories: Approximately 350-400 calories

Cooking Time: 20 minutes

Serving Size: 1

Nutritional Facts: 

Nutritional Facts (approximate):

• Calories: 350-400 kcal
• Fat: 25-30g
• Protein: 20-25g
• Carbohydrates: 10-12g
• Fiber: 7-9g
• Net Carbs: 3-5g

Grocery List:

Produce:

• 1 avocado
• Canned Goods:
• 1 can (5 oz) tuna in water, drained

Condiments and Sauces:

• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon diced pickles or relish

Spices and Seasonings:

• Salt and pepper to taste

Please adjust the quantities based on the number of servings you plan to make and any personal preferences for additional ingredients or seasonings.

Frequently Asked Questions (FAQ):

Q1: Is this recipe suitable for a ketogenic diet?

A1: Yes, this recipe is suitable for a ketogenic diet. It's low in carbohydrates and high in healthy fats, making it a great option for those following a keto lifestyle.

Q2: Can I use canned tuna in oil instead of water?

A2: While water-packed tuna is often recommended for a lighter option, you can use tuna packed in oil if you prefer. Just be aware that it will add more fat and calories to the dish.

Q3: What type of pickles or relish should I use?

A3: You can use dill pickles or dill pickle relish for a classic flavor. If you prefer a sweeter twist, you can use sweet pickle relish. Choose based on your taste preference.

Q4: How can I make this recipe dairy-free?

A4: To make this recipe dairy-free, use a dairy-free mayonnaise substitute, which is readily available in most grocery stores. Check the label to ensure it's keto-friendly.

Q5: Can I add other ingredients to the tuna salad for more flavor?

A5: Absolutely! Feel free to add ingredients like diced red onion, chopped celery, fresh herbs (such as parsley or chives), or a dash of lemon juice for added flavor and freshness.

Q6: What can I do with the scooped-out avocado flesh?

A6: Don't let the scooped-out avocado go to waste. You can mash it and mix it with some salt and lemon juice to make a simple guacamole or use it in other recipes like smoothies or salads.

Q7: Can I prepare the tuna salad in advance?

A7: Yes, you can prepare the tuna salad mixture in advance and store it in an airtight container in the refrigerator. When ready to serve, simply fill the avocado halves.

Q8: Can I use a different type of mustard besides Dijon?

A8: Yes, you can use other mustard varieties like yellow mustard or spicy brown mustard if you prefer a different flavor profile. Dijon mustard adds a slightly tangy and sharp taste.

Q9: How do I choose ripe avocados for this recipe?

A9: Ripe avocados should yield slightly to gentle pressure when squeezed. If they are too hard, they may need a day or two to ripen at room temperature. Avoid overripe avocados with brown spots.

Q10: Can I serve this as an appetizer or a side dish?

A10: While it's typically served as a main dish for a keto lunch, you can certainly serve smaller portions as an appetizer or side dish at a larger meal.

Q11: How do I prevent the avocado from browning if I want to prepare this ahead of time?

A11: To prevent browning, you can squeeze a little lemon or lime juice over the exposed avocado flesh, or cover it tightly with plastic wrap, ensuring it touches the surface of the avocado to limit air exposure.

Q12: Can I use fresh tuna instead of canned tuna?

A12: Yes, you can use fresh cooked tuna for a more gourmet version of this dish. Simply cook the tuna, flake it, and prepare the salad as directed in the recipe.

Notes and Tips:

Choosing Ripe Avocados: 

Select avocados that are ripe but not overripe. They should yield slightly to gentle pressure when squeezed. If they are too hard, allow them to ripen at room temperature for a day or two.

Scooping the Avocado: 

To create a small cavity for the tuna salad, gently scoop out a bit of the avocado flesh. Be careful not to scoop too close to the skin to avoid puncturing it.

Mashing the Avocado: 

If you prefer a creamier texture, you can mash the scooped-out avocado flesh and mix it into the tuna salad for added creaminess and flavor.

Tuna Options: 

While canned tuna is convenient, you can also use freshly cooked tuna for a more gourmet twist. Simply cook the tuna, flake it, and use it in the salad.

Mayonnaise Choices: 

If you're on a keto diet, choose mayonnaise that is made with healthy fats like avocado oil or olive oil. Read labels to ensure there are no added sugars.

Customize the Salad: 

Feel free to customize the tuna salad by adding ingredients like diced red onion, chopped celery, fresh herbs (such as parsley or chives), or a dash of lemon juice for extra flavor and freshness.

Seasoning: 

Be mindful of the salt content in the ingredients you use. Taste the salad before adding additional salt, as canned tuna and mayonnaise can already contain salt.

Storage: 

If you plan to prepare the tuna salad in advance, store it in an airtight container in the refrigerator. Fill the avocado halves just before serving to maintain freshness.

Serve Chilled: 

For the best taste and texture, serve the stuffed avocados chilled. You can refrigerate them for a short time after filling to allow the flavors to meld.

Garnish: 

Enhance the presentation and flavor by garnishing the stuffed avocados with fresh herbs like parsley or chives, or a sprinkle of paprika for color.

Lemon or Lime Juice: 

To prevent the exposed avocado flesh from browning, you can drizzle a little lemon or lime juice over it before adding the tuna salad. Alternatively, press plastic wrap directly onto the surface of the avocado to limit air exposure.

Variations: 

Experiment with different types of pickles or relish to change the flavor profile. Try dill pickles, sweet pickles, or even capers for a unique twist.

Make It a Wrap: 

If you prefer a handheld option, spoon the tuna salad into large lettuce leaves (such as Romaine) and roll them up like wraps for a low-carb alternative.

Serving Size: 

While the recipe serves one, you can easily adjust the quantities to make multiple servings for a keto-friendly lunch or dinner.