Friday, June 22, 2012

Tuna Salad in Avocado Shells





Since the temperatures are now in the high 90's and expected to climb into the 100's this coming week, I haven't wanted to venture near the stove. This tuna salad stuffed in avocado shells is the perfect meal for a hot summer day. Seems everybody has their favorite way of preparing tuna salad. Mine has celery for texture, some dill for flavor and a few capers for tartness. You could definitely substitute the tuna for chicken if you are not a tuna salad fan.



Tuna Salad:

1 5 oz. canned Albacore tuna packed in olive oil
2 celery stalks, diced
2 green onions, diced
2 tablespoons parsley, diced
1 tablespoon dried or fresh dill
1/2 teaspoon celery salt
1 teaspoon capers
salt and pepper 
 1 heaping tablespoon of mayonnaise
1 large avocado 


To prepare, drain tuna and place in a large bowl. Combine the rest of the ingredients and mix well.  Cut the avocado in half, remove pit and peel. Spoon the salad in the avocado shells. 


Enjoy!

19 comments:

  1. Great pic!!!! Hope you're having an awesome weekend!

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  2. Thanks Julie. I'm just trying to stay cool in this blazing heat:) Thanks for stopping by.

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  3. I've never stuffed an avocado with tuna salad, but after seeing how awesome it looks, I will definitely give it a go. Stay cool my friend.

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    1. Thanks Renee. I've been on a GF diet for a couple of weeks so this was my answer to chicken salad without bread. It is pretty good!

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  4. love the idea of using the avocado shells for presentation/serving - what a cute idea!

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    1. Thanks Amy. I'm a huge avocado fan. Love that they are delicious and even though they are fattening, it is the "good" fat they provide.

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  5. Looks so lovely for these hot, hot days. Stay cool, Steph!

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    1. Thanks Maggie. I'm already noticing some plants are looking "crispy" in the garden. I'm not looking forward to hand watering this week. Hope you stay cool as well:)

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  6. This could just as well be titled: Mary's Perfect Meal. Avocados are my favorite food ever. And is that a Bloody Mary? What did you use to salt the rim? It reminds me of my favorite cocktail at La Condesa, the El Cubico.

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    1. Yes! That is a Bloody Mary. I use lime and celery salt to salt the rim. I usually make mine with lots of pepper and worcestershire sauce.

      PS I make your pinto bean recipe all the time now. Thanks for posting it.

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  7. Ugh! It's going to be 106F today in Austin and we're under a severe heat advisory. I don't expect you're faring much better in San Antonio. Tuna salad in an avocado half sounds like a wonderfully light yet filling lunch to stand up to the dog days of summer!

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  8. Isn't this heat crazy?!?! I'm planning on going to the movies. Too hot to be outside. Stay cool:)

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  9. nice posting.. thanks for sharing.

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