Tuna-Stuffed Avocados with Corn Salsa
Calories273 Per Serving
Protein19g Per Serving
Fiber8g Per Serving
|Total Fat||16 g|
|Saturated Fat||2.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.0 g|
|Monounsaturated Fat||10.0 g|
|Total Carbohydrate||18 g|
|Dietary Fiber||8 g|
|Added Sugars||0 g|
1/2 starch, 2 lean meat, 2 fat, 2 vegetable
2 medium ears of corn, husks and silk discarded, kernels cut offOR
1 cup frozen corn, slightly thawed
1 tablespoon water
1 medium tomato, chopped
1/2 cup chopped fresh cilantro
2 tablespoons finely chopped red onion
2 tablespoons fresh lime juice, plus more if desired
1 tablespoon finely chopped fresh jalapeño, seeds and ribs discarded
2 6.4-ounce pouches very low sodium chunk light tuna, packed in water, drained
1/2 cup chopped celery
1/3 cup fat-free plain Greek yogurt
1 tablespoon fresh lemon juice, plus more if desired
1/4 teaspoon pepper (freshly ground preferred)
3 avocados (halved, pitted)
Put the corn in a microwaveable container. Add 1 tablespoon water. Microwave on 100% power (high) for 1 to 2 minutes, or until cooked through. Remove from the microwave. Let stand to cool.
In a medium bowl, stir together the remaining salsa ingredients. Stir in the corn. Let stand to allow the flavors to blend.
In a separate medium bowl, stir together the tuna ingredients. Stir in the salsa.
Halve the avocados. Remove the pits (if removing the pit doesn't create enough of a cup for the tuna, spoon out a bit of the avocado flesh). Sprinkle the inside of the avocado with the lemon juice to keep the flesh from turning brown.
Spoon the tuna mixture into the cavity of each avocado half, packing the tuna mixture tightly. Serve immediately or cover and refrigerate to serve chilled.
Cooking Tip: 1 cup frozen corn can be substituted for the fresh corn. Just add into the heatproof container with 1 tablespoon water and cook; drain liquid before using. Also, 3 (5-ounce) cans of tuna in water can be substituted for the 12.5-ounce package; just make sure to drain the water.
Tip: Avocados are a versatile, healthy fruit to have on hand. However, it can be tricky getting them ripe when you want to devour them. When ripening is needed quickly, add avocados into a paper bag with a banana and seal. Let sit overnight to quicken the ripening process.
Cooking Tip: Prefer to eat your tuna salad cold? Keep the tuna pouch or cans in the refrigerator before use so it’s already chilled; the same can also be done with the ripe avocados.