This Breadless Tuna Melt in an Avocado features sun-dried tomatoes, greek yogurt, and heart healthy fats for a super clean meal that tastes out of this world amazing.
Ingredients
1 Large Avocado
5 oz. Tuna in Water, Drained
¼ Cup Plain 0% Greek Yogurt
2 Tbsp. Julienne Cut Sun-Dried Tomatoes (in oil with herbs style)
2 Tbsp. Fresh Chopped Basil
½ tsp. Sea Salt
Pepper to Taste
Instructions
Preheat oven to 300°.
Cut avocado in half and remove pit. Slice off a thin slice of the rounded bottom of each half so that they set flat on a surface (a technique I wish I'd come up with for my Baked Eggs in Avocados).
Gently spoon out a bit of the avocado from the pit-hole to make the whole bigger for stuffing, and put the excess avocado in a bowl.
Drain the water from the tuna can and add the tuna to the bowl with the excess avocado. Add Greek Yogurt and mix thoroughly with a fork. Add sun-dried tomatoes, basil, salt, and pepper and mix thoroughly.
Fill the avocados with the mixture, packing it in with the fork and rounding it out.
Place on a baking sheet, in a glass pyrex baking dish, or (as I do) in a cake round and place in the preheated oven for 10 minutes.
Remove from oven and place a slice of cheese on top of each avocado half. Return to the oven for 2 minutes. After 2 minutes, change the oven to the broil setting and bake for another minute or until cheese starts to bubble. Remove avocados from the oven and serve hot on top of a bed of mixed greens.
Notes
Tip- If you are unable to find "no-salt-added tuna", you may use regular canned tuna, but be sure to taste test the mixture before adding any extra salt, as you probably won't need any.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2014/04/16/breadless-tuna-melt-avocado/