Stuffed Avocado with Wasabi Tuna
Though I remain quarantined I don’t want to emerge from my bunker resembling Archie Bunker so I am sticking to my healthy eating regime. One of the reasons I blog on Collards Are The Old Kale is to demonstrate that healthy and delicious food are synonymous, and a Stuffed Avocado with Wasabi Tuna is no exception. An old school dish, my Godmother says her mother used to stuff avocado with shrimp when she was growing up in Louisiana. A tuna melt sandwich on rye bread with mayonnaise and avocado at Mimi’s Cafe inspires my version. Since I have recently been diagnosed as gluten sensitive, I crave all the deliciousness I used to enjoy just minus the gluten.
Salads are light fare, cool, nutritious but surprisingly satisfying. When I was in my teens and early twenties however I wanted nothing to do with salad as an entree despite being a vegetarian. I believed that a meal meant you came away from the table feeling weighty, heavier than before you sat down. Because salads generally do not make our guts feel like they’re about to burst, I had little use for them. I now know you don’t have to feel weighed down to be satiated – and factually if we do have that feeling following a meal we likely ate too much.
Because I obsess over trios of salads in summertime, I am beginning a Salad Sampler Series. The first in the series is my Stuffed Avocado with Wasabi Tuna. In most countries around the world where canned tuna is enjoyed they don’t use mayonnaise so I didn’t either. I love to use the olive oil packed tuna when I don’t use mayonnaise, and even when I do really. I am fond of an Italian tuna in olive oil but Trader Joe’s has a decent version which is less expensive.
- Sauce Pan
- Paring Knife
- Cutting Board
- Small Spoon
- Medium Spoon
- Small Bowl
- Medium Bowl
- Serving Plate(s)
- 2 Avocado Pitted, skinned & halved
- 2 cans Wild Caught Yellow Fin Tuna In Olive Oil
- 2 Egg Boiled
- 1.5 tbsp Red Onion Organic, Minced
- 1 tbsp Plain Yogurt or Keffir Organic, Whole Fat
- 1 tbsp Parmesan Cheese
- 1 tsp Wasabi Paste
- 1/2 tsp Turmeric Root Fresh grated
- 1/2 tsp Jane’s Krazy Mixed-Up Salt
- Cover eggs with water in a sauce pan. Turn stove to medium high and boil for 10 minutes. Rinse eggs under cold water, peel and chop.
- Place yogurt or keffir into a small bowl with wasabi paste and stir until the mixture is completely incorporated.
- Add all ingredients except avocados into a medium sized bowl and stir thoroughly.
- Wash, then cut the avocados in half with the skin still on. Carefully peel and place each half onto a plate.
- Scoop tuna mixture into the avocado cavities – a bit of spillage is fine.
- Serve with any kind of salad, chips or crackers.