
- In a small bowl, combine the tuna, mayonnaise, and bell pepper or celery and stir until it is thoroughly mixed together.
- Cut the avocados in half lengthwise, remove the pits, and sprinkle them with lemon juice and salt.
- Fill the avocados with the tuna salad, mounding the tuna. You can eat the salad and avocado flesh right out of the avocado “bowl”.
Do Ahead or Delegate: Dice the bell pepper, make and refrigerate the tuna salad, juice the lemon.
Scramble Flavor Booster: Add the zest of 1 lemon to the tuna or sprinkle everything with salt-free lemon pepper seasoning.
Tip: Chunk light tuna is much lower in mercury than albacore tuna, and is high in omega-3s and protein.
Nutritional Information Per Serving (% based upon daily values): Calories 248, Total Fat: 18g, 27%; Saturated Fat: 2g, 12%; Cholesterol: 29mg, 10%; Sodium: 325mg, 14%; Total Carbohydrate: 9g, 3%; Dietary Fiber: 6g, 24%; Sugar: 1g; Protein: 17g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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