Tuna Stuffed Avocados

Zero cooking required. Extremely low-carb and high-protein. A perfect quick lunch.

Ingredients

• 2 cans (5 oz each) tuna in water, well drained
• 2 ripe avocados, halved and pitted
• 2 tbsp light mayonnaise
• 1 stalk celery, finely diced
• 2 tbsp red onion, minced
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt, pepper, paprika
• Optional: 1 tbsp capers, hot sauce

Directions

1. Drain tuna very well — press with a fork to remove all liquid.
2. Mix tuna with mayonnaise, celery, red onion, lemon juice, and Dijon.
3. Season with salt, pepper, and a pinch of cayenne if desired.
4. Scoop avocados onto plates, keeping the shell intact.

Mound tuna salad into each avocado half.

1. Sprinkle with paprika. Add capers and hot sauce if desired.

Notes

The avocado half acts as both the serving vessel and the healthy fat component. For meal prep, keep tuna salad and avocado separate until serving.