Meals · Sandwiches, burgers & wraps
Tuna melt stuffed avocados
Everything good about a tuna melt, with an avocado instead of the bread: creamy tuna with celery, lemon and a little mayo, piled back into avocado halves and put under the broiler until the cheddar is bubbling. On the table in 20 minutes.
- Time
- 20 min (12 prep + 8 cook)
- Servings
- 4
- Per serving
- 438 kcal
- Protein
- 25 g
Ingredients
- 4 medium avocados, halved and pitted (about 136 g flesh each)
- 3 cans (5 oz each), about 12 oz drained canned tuna
- 2 tbsp mayonnaise
- 1/4 cup nonfat Greek yogurt
- 1 stalk celery, finely diced
- 2 green onions, thinly sliced
- 1 tbsp lemon juice
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/3 tsp salt
- 3/4 cup shredded cheddar cheese
Steps
- Heat the broiler (grill) with a rack about 6 inch below it. In a bowl, stir the tuna with the mayonnaise, yogurt, celery, green onion, lemon juice, paprika, pepper and salt.
- Set the avocado halves cut side up on a baking sheet, and scoop out a spoonful from each to widen the hollow. Fold those scoops into the tuna, then pile the filling into the halves. A little crumpled foil keeps them from tipping over.
- Top with the cheddar and broil 3–5 minutes, watching closely, until the cheese is bubbling and browned at the edges. Serve at once, two halves each: an avocado does not keep once it is cut and heated.
Good to know
Can I make the filling ahead?
Yes. The tuna mix keeps 2 days in the fridge. Cut the avocados and broil just before you eat.
Can I use light mayonnaise?
Yes, at about 48 instead of 45. Regular mayonnaise tastes richer in a small amount like this.
Alternative
Per
- Calories
- 155
- Protein
- (23%)
- 9 g
- Fat
- (68%)
- 12 g
- Carbohydrates
- (9%)
- 5 g
- of which sugar
- 1 g
- Fiber
- 3 g
- Sodium
- 207 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1754 kcal goes into the pot and 1147 g of ingredients comes out as about 1132 g of food: 155 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.