Lemon Tuna Avocado Snack Recipes

LEMON TUNA AVOCADO SNACK

Lemon Tuna Avocado Snack image

Halved avocados make a nutritious snack or light meal. Their mild flavor is complemented here by tuna and lemon juice.

Provided by Martha Stewart

Yield Makes 2 halves

Number Of Ingredients 7

Ingredients

1 ripe avocado
Zest and juice of 1 lemon
1 teaspoon extra-virgin olive oil
1 six-ounce solid albacore tuna, in spring water
1 tablespoon sunflower seeds
Salt and freshly ground black pepper
Fresh basil leaves, for garnish (optional)

Steps:

Halve avocado lengthwise, and remove the pit. Scoop out 2 tablespoons avocado flesh from each half, and leave the shells with the remaining flesh intact.
Mash the 4 tablespoons avocado with lemon juice and olive oil until smooth. Toss with tuna, sunflower seeds, half the lemon zest, and salt and pepper to taste. Fill halves with tuna mixture, and garnish with remaining lemon zest and basil, if desired. Serve immediately with a spoon.

FRESH TUNA SALAD WITH AVOCADO

Fresh Tuna Salad With Avocado image

Olive oil-poached tuna inspires this tasty salad. Besides spooning it into avocado halves, it can be used as a sandwich filling or as a topping for crostini. This recipe is compliments of Fast Expert in Food and Wine Magazine. Prep and Cooking times are estimates.

Provided by Judith N.

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup extra virgin olive oil
1 tablespoon fennel seed
1 tablespoon black peppercorns
1 (3/4 lb) tuna steak, cut 1-inch thick
salt
1/2 cup mayonnaise, plus
2 tablespoons mayonnaise
2 anchovy fillets, minced
2 tablespoons capers, drained and chopped
1 garlic clove, minced
2 tablespoons fresh lemon juice
2 celery ribs, sliced crosswise 1/4-inch thick
1 small red onion, finely diced
1/3 cup pitted oil-cured black olive, chopped
4 Hass avocadoes, halved and pitted
pea shoots (optional) or alfalfa sprout, for garnish (optional)

Steps:

In a medium saucepan, combine the olive oil, fennel seeds and peppercorns and bring to a simmer over moderately low heat. Season the tuna with salt and add to the saucepan. Simmer the tuna over low heat, turning once, until barely pink in the center, about 15 minutes. Transfer to a plate and scrape off the fennel seeds and peppercorns. Strain and reserve the oil.
Meanwhile, in a large bowl, blend the mayonnaise with the minced anchovies, capers, garlic and 1 Tbls. of the fresh lemon juice. Stir the celery, onion and olives into the dressing. Using a fork, break the tuna into 1" pieces, then fold into the dressing. Season with salt.
Set 2 avocado halves on each of 4 plates, skin side down. Drizzle the avocado flesh with some of the reserved spice-infused olive oil and the remaining 1 Tbls. of fresh lemon juice. Spoon about 1/2 cup tuna salad into the center of each avocado. Top with pea shoots or alfalfa sprouts and serve.

Nutrition Facts : Calories 829.5, Fat 71.8, SaturatedFat 10.5, Cholesterol 43.6, Sodium 625, Carbohydrate 28.6, Fiber 13.4, Sugar 4.2, Protein 24.9

CRUNCHY AVOCADO TUNA WRAPS RECIPE BY TASTY

Crunchy Avocado Tuna Wraps Recipe by Tasty image

Here's what you need: tuna, large avocado, carrot, celery, red onion, dijon mustard, lemon juice, garlic powder, salt, pepper, whole wheat tortillas, green leaf lettuce, cherry tomatoes

Provided by Crystal Hatch

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

5 oz tuna, 2 cans, drained
1 large avocado, diced
1 cup carrot, finely chopped
2 ribs celery, finely chopped
¼ cup red onion, finely chopped
¼ cup dijon mustard
1 tablespoon lemon juice
½ teaspoon garlic powder
salt, to taste
pepper, to taste
4 whole wheat tortillas
4 leaves green leaf lettuce
1 cup cherry tomatoes, halved

Steps:

In a large bowl, add the tuna and avocado. Use a fork to smash the avocado and tuna together.
Add the carrots, celery, red onion, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir to combine.
Lay a tortilla flat on a plate. Lay a lettuce leaf on the tortilla. Scoop ¼ of the tuna mixture into the center of the lettuce and spread down the middle. Top with cherry tomatoes and carefully roll the the tortilla to create a wrap. Repeat with the remaining ingredients.
Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 34 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, Sugar 4 grams

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