Tuna Stuffed Avo

If you've been following TEAM for a while you'll know that we advocate for the mindful consumption of more good fats in your day. We're talking omega-3s: cold water fish, nuts, seeds and plant oils are some great sources of omega-3. Avocado is also another excellent source of good fat that can be easily included in many meals.

This recipe is full of omega 3 fatty acids to support your brain and mental health, eye, heart and hormone health. Omega 3's can also help fight autoimmune and metabolic disorders, reduce inflammation and they are great for your skin!

So many health benefits to omega 3 fatty acids.... why wouldn't you focus on them!


  • 2 avocados, halved lengthwise, pit removed (see tip) 5 oz. tuna in water, drained ¼ cup mayo 1 celery stalk, finely chopped 2-3 red onions, finely chopped salt and ground black pepper, to taste 1 tbsp fresh chives, finely chopped (optional)


  1. In a small bowl, mix together the tuna, mayonnaise, celery, and onion, until well combined. Season with salt and pepper, to taste.

  2. For serving, top each avocado half with equal amounts of tuna filling, and garnish with chives.


Make a slice in the bottom of the base of each avocado half to make it more stable on your plate.

The filling stays fresh in the refrigerator in an air-tight container for at least four days. Avocado halves may brown slightly around the edges.

Instead of tuna, you can also use chopped cooked chicken, ham, or salmon to make this delicious on-the-go keto breakfast.

Recipe from DietDoctor.

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