Ingredients
For the Tuna Salad
- 1 can Canned Tuna Use high-quality water-packed tuna for best flavor and texture.
- ½ cup Plain Greek Yogurt A lighter substitute for mayonnaise.
- 1 tablespoon Extra-Virgin Olive Oil Adds healthy fats and richness.
- 1 teaspoon Za’atar Provides earthy, herby flavor.
- ½ juice of a lemon Fresh Lemon Juice Brightens and balances flavors.
- 1 cup Chickpeas Add protein and texture; rinse thoroughly if using canned.
- to taste Kosher Salt & Pepper
- ½ teaspoon Garlic Powder Adds depth of flavor.
- ½ teaspoon Smoked Paprika Adds depth of flavor.
For the Avocado
- 2 Avocado Choose ripe, but not overripe, avocados.
- to taste Cilantro Fresh herb to garnish; substitute with parsley if you prefer.
- to taste Radishes Optional addition for a crunchy, peppery bite.
- to taste Feta Cheese Brings salty creaminess; omit for a dairy-free option.
- to taste Vegan Cheese Sauce Optional drizzle for extra creaminess.
Method
Preparation
- Begin by draining the canned tuna and placing it in a mixing bowl.
- Add the plain Greek yogurt and extra-virgin olive oil to the tuna.
- Sprinkle in the za’atar, garlic powder, smoked paprika, and some salt and pepper. Mix until well combined.
- Add in the fresh lemon juice and chickpeas. Stir gently to incorporate.
- Cut the avocados in half and remove the pits. Scoop out a little bit of the flesh to create room for the tuna salad.
- Spoon the tuna salad mixture into the avocado halves, filling them generously.
- If desired, add fresh cilantro, radishes, feta cheese, or vegan cheese sauce on top for added flavor and texture.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 4gSodium: 600mgFiber: 10gSugar: 2g
Notes
Make sure your avocados are ripe but not overly soft for easier filling. Adjust the spices to match your taste; cayenne pepper can add a nice kick. If you have leftovers, store them in the refrigerator and consume within one day for freshness.
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