Stuffed Avocado with Wasabi Tuna

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 and the next is a Shrimp Po’ Boy Salad. 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.

Stuffed Avocado

Stuffed Avocado with Wasabi Tuna is the perfect summertime lunch, dinner, appetizer or snack.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine American
Servings 4 people


  • 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.
Keyword African Heritage Diet, Stuffed Avocado

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