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.
- 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.