Tuna-Stuffed Avocados

Why This Is Strictly Keto

This is a no-cook plate of whole foods: canned tuna, ripe avocado, celery, red bell pepper, red onion and a spoonful of mayo, brightened with lemon and parsley. There’s no bread, no crackers and no sweet relish. Each stuffed half is about 4 grams of net carbs, most of it from the avocado itself, with a good hit of protein and healthy fat.

Ingredients

• 2 large ripe avocados, halved and pitted
• 2 (5 oz) cans tuna in water, drained well
• 1/4 cup mayonnaise
• 1 celery stalk, finely diced
• 1/4 cup finely diced red bell pepper
• 2 tablespoons finely diced red onion
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Scoop: Scoop a little flesh from the center of each avocado half to widen the well; dice that flesh and reserve.

2. Make the tuna salad: In a bowl, flake the drained tuna and stir in the mayonnaise, celery, bell pepper, red onion, lemon juice, half the parsley, salt and pepper. Fold in the reserved diced avocado.

3. Fill: Mound the tuna salad into each avocado half.

4. Finish: Sprinkle with the remaining parsley and an extra grind of black pepper. Serve immediately.

Nutritional Info (per serving, approximate)

Tips

• Drain the tuna thoroughly and pat it dry so the filling isn’t watery.
• Rub the cut avocado with lemon juice if you’re making these an hour ahead, and press plastic wrap onto the surface.
• Oil-packed tuna makes a richer filling — just use a little less mayo.