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Avocado Stuffed with Tuna and Corn

A fresh, no-cook snack that looks as good as it tastes: ripe avocado halves filled with a zesty mix of tuna, sweetcorn, cherry tomatoes and red onion. It comes together in five minutes, is naturally high in protein and healthy fats, and makes a lovely light lunch or party bite.

A fresh, no-cook snack that looks as good as it tastes: ripe avocado halves filled with a zesty mix of tuna, sweetcorn, cherry tomatoes and red onion. It comes together in five minutes, is naturally high in protein and healthy fats, and makes a lovely light lunch or party bite.

What you'll need.

  • 2 avocados
  • ½ red onion, finely chopped
  • Cherry tomatoes, sliced
  • 1 tbsp sweetcorn
  • 2 tbsp tuna, drained
  • Salt and pepper, to taste
  • Olive oil

How to make it.

  1. Halve the avocados and scoop out some of the flesh, keeping the shells intact.
  2. Chop the scooped avocado and mix it with the red onion, cherry tomatoes, corn and tuna.
  3. Season with salt, pepper and a drizzle of olive oil, and mix well.
  4. Spoon the mixture back into the avocado shells and serve.

My tips.

Use ripe but firm avocados so the shells hold their shape. A squeeze of lemon keeps everything bright and green.

Good to know.

Can I make it ahead?
Best made fresh, but you can prep the filling and stuff the avocados just before serving.

Can I use fresh tuna?
Canned is quick and easy, but seared fresh tuna is delicious too.

Is it filling?
Yes, avocado and tuna make it satisfying and protein-rich.

Prep 10 min · Cook 0 min · Total 10 min · Serves 2

Nutrition.

~300 kcal · Protein 12 g · Fat 24 g · Carbs 14 g (approximate, calculated automatically)

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