Tuna is one of our FAVORITE proteins to cook with. And what’s not to love?! It’s loaded with protein, it’s virtually fat-free, and many clients say that they see an increase in weight loss when they add tuna to their program! This recipe will make three servings, so you’ll have two extra meals to store…that is if someone else in your home doesn’t eat it first!
We’re serving this tuna salad in an avocado – a power food that actually contains among other essential vitamins, more potassium than bananas! We’ll only use two eggs in this recipe, but it’s a great idea to go ahead and boil more that can be used in future meals (think a hearty breakfast or an egg salad). You’ll only use one and a half of the avocados, too, so you could use the remaining half to make MRC Guacamole. This may not be your traditional calorie- and fat-laden tuna salad, but we promise you it tastes just as good!
- 2 small Avocados, halved
- (2) 5-oz. cans of albacore tuna, packed in water (drained weight is 4 oz.)
- 2 boiled eggs, diced
- 3 dill pickles, finely chopped
- 1 Tbsp. yellow mustard
- 1 Tbsp. minced fresh dill (optional)
- ¼ tsp. each: salt and black pepper
- 3 Tbsp. MRC Mayo (Cookbook recipe) or Walden Farms Mayo
How to make:
- Cut avocados in half, remove pits, and set to the side.
- In a small bowl, combine all other ingredients: tuna, eggs, pickles, mustard, dill, salt, pepper, and mayo. Mixed just until combined and the mayo is evenly distributed.
- Divide the mixture into three equal portions.
- Spoon each portion into an empty avocado half, and enjoy!
- To store: sprinkle a little bit of lemon juice over any unused avocado and wrap tightly in plastic wrap in order to prevent the exposed avocado from browning.
Servings: Makes 3 servings of tuna salad. Serving size: 1 Tuna Avocado Boat. Each serving replaces: 1 protein, 1 healthy fat.