This recipe doesn’t require heating up your kitchen, so the process of assembling a main meal is not only cool but fast and easy to prepare. Check your avocados a day in advance. If they are hard, you can ripen them quickly by putting them with an apple or a banana in a paper bag overnight. This recipe is full of healthy fats from the avocado and tuna, fiber from the avocado, salsa, corn and celery, and flavor from the tangy Greek yogurt and lime.
Learning Objectives
Learn how to prepare a nutritionally dense meal without cooking on a stovetop or in a conventional oven.
Level Ups (optional)
Add finely diced red onion to the salsa if desired. Here’s a cool trick for those who don’t like a strong garlic taste: soak chopped garlic in lime juice for 20 minutes to remove the raw flavor but retain all of the nutritional properties.
Substitutions (optional)
You can use leftover, roasted corn on the cob and remove the kernels, instead of frozen corn. Substitute leftover cold salmon or shrimp for the tuna. You can also use diced tomato, salt, pepper, garlic and extra lime in place of the prepared salsa.
Equipment Needed
Chef’s knife
Cutting board
Mixing bowl
Ingredients
- FOR THE CORN SALSA:
- 1 cup frozen corn, defrosted
- ½ cup mild chunky salsa
- ½ cup finely chopped cilantro leaves
- 1 Tbsp finely chopped jalapeño (optional)
- Zest of ½ lime, grated
- 2 Tbsp lime juice, plus more if needed (from 1 lime)
- Pinch of salt
- FOR THE TUNA SALAD:
- Two 6-7 ounce cans of water-packed tuna, drained
- ½ cup finely diced celery
- ⅓ cup fat-free, plain Greek yogurt
- 1 Tbsp lime juice
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp ground cumin
- 1 green onion, thinly sliced
- 2 ripe Haas avocados (halved, pitted)
Directions
- For the Salsa:
1. Combine all the ingredients for the salsa and set aside.
- For the Tuna:
1. In a medium bowl, add the tuna and celery. Add the yogurt, lime juice, salt, pepper, and cumin
2. Mix the prepared corn salsa into the tuna.
3. Halve and remove the pit from each avocado. Drizzle a little lime juice on the top of each avocado half to prevent from browning. Spoon the tuna/salsa mixture into each avocado half, packing as much tuna into each one as possible. (If the pit doesn't leave large enough of a "cup" for the tuna, spoon a tiny bit of the avocado out to fill it up with tuna.)
4. Serve immediately or place in the fridge to chill before serving.
