Breadless Tuna Melt in an Avocado.
Wow! I can’t believe it’s been almost exactly two years since I posted my recipe for a Breadless Tuna Melt in a Tomato. It’s one of my top ten most viewed recipes of all time (and rightfully so, since it’s super healthy, low carb, and 100% delicious). It’s also been over a year since I posted my recipe for Baked Eggs in an Avocado with Guacamole, which is another top ten superstar. Since I have an almost obsessive love for stuffing avocados with delicious things as well as finding breadless alternatives to classic recipes, it seemed like an obvious decision to combine the two things into something totally new.
Now, I did not just take the original recipe for the tuna melt in a tomato and plop it into an avocado. Instead, I made a very different version of a tuna melt. Although, I did still use Greek Yogurt in place of mayonnaise, and I still used “no salt added” tuna…
…which I was able to find at Trader Joe’s, to cut back on fat and sodium. The end result is a very clean meal that is filling enough to make each half of the avocado a complete protein-packed serving. I may or may not have eaten both halves myself…
I found a Pesto Gouda at Trader Joe’s, which I was dying to use as the cheese in this recipe. It turned out wonderfully and perfectly compliments the sun dried tomatoes and basil in the tuna mixture. I made the other half with a thin slice of sharp cheddar which did give it a different taste, but is a delicious (and perhaps easier to find) alternative to the preferred Pesto Gouda.
Breadless Tuna Melt in an Avocado
- 1 Large Avocado
- 5 oz. Tuna in Water, Drained
- 1/4 Cup Plain 0% Greek Yogurt
- 2 Tbsp. Julienne Cut Sun-Dried Tomatoes (in oil with herbs style)
- 2 Tbsp. Fresh Chopped Basil
- 1/2 tsp. Sea Salt
- Pepper to Taste
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.
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.
- 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
- 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.
