There’s nothing like pairing the protein-rich goodness of a simple can of tuna, with the creamy qualities of nature’s deliciously versatile green fruit that’s available year-round, the Avocado From Mexico. Here we’ll share three unique ways to combine the two ingredients, so that you’re covered when you need lunch or dinner on-the-go.
Before we begin, a quick tip on choosing perfectly ripe avocados. Look for the ones in the store with dark green or even black skins that are a little bump to the touch and give just a little when you can squeeze them in the palm of your hand.
Switch up a traditional chicken Cobb with an avocado and tuna alternative. If you already have perfectly ripe avocados, but don’t plan to make this recipe for another day or so, take our advice and pop them into the fridge to slow down the ripening process. Or if you have an uneaten half of an avocado that you want to preserve until later, simply squeeze some lemon juice on it, cover with plastic wrap, and put it in the fridge.
When you’re ready to build your salad, arrange slices of crisp cucumber, grated carrots, grilled or cooked corn kernels, and torn lettuce leaves on a pretty serving plate. On top, fan out slices from half an avocado for an impressive finish. In a separate bowl, combine:
Mix to combine and spoon the tuna mixture over your lettuce leaves. Top with a little freshly sliced green onion and adjust seasoning if necessary. That’s it!
Pinterest and Instagram users love recipes featuring avocado halves with eggs baked inside. But halved avos can hold more than just egg. Stuff those beauties with a fresh tuna salad for a handheld lunch on-the-go!
Peel and pit one large Avocado From Mexico and set your avo “boat” halves aside. Mix a large can of tuna (drained) with some chopped roasted red peppers, lime juice, a pinch of cayenne pepper, and salt. If you want even more creaminess, add a dollop of some thick Greek yogurt. Mix to combine, heap onto your avo halves and enjoy.
Take the goodness of a tuna melt and combine it with avocado — genius! For this recipe, you’ll want to mix a 10-ounce, drained can of tuna with mayonnaise and grated, aged cheddar cheese. Instead of salt, add onion powder and a dash of your favorite all-purpose seasoning. Then, blend to taste.
You’ll need to cube your avocado for this recipe, so we suggest you use a spoon to take the fruit’s seed out and then score with a paring knife and use a spoon to scoop out the flesh. For step by step instructions for safely cutting open an avocado, please check out this blog and for a visual tutorial and more information on how slice and dice the avocado flesh, please check out this quick video.
Once you’ve scooped the flesh of one avocado into your tuna mixture, blend and mash to combine. Feel free to add chile pepper flakes if you like it spicy. Roll golf ball-sized spheres around in a plate of almond flour. Heat some canola or vegetable oil on medium-high in a heavy-bottomed, deep skillet and fry your avo-tuna melt bites, turning on all sides, until golden brown. Serve hot and enjoy!