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
1/2 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!
