Dirigo Dish – Tuna-Stuffed Avocados with Corn Salsa

appetite-1238257_1920Avocado aren’t just nutritious and delicious – they also make a perfect bowl for serving tuna salad! This tasty recipe is full of veggies and low on calories and saturated fat – perfect for kicking off the New Year right! Find even more heart healthy recipes at www.heart.org!

 

Ingredients

6 Servings

For the Salsa:

  • 2 ears corn, shucked and kernels cut off
  • 1 Tbsp water
  • 1 cup chopped tomato (about 1 medium tomato)
  • 1/2 cup chopped cilantro
  • 2 Tbsp finely chopped red onion
  • 1 Tbsp finely chopped jalapeno
  • 2 Tbsp. lime juice, plus more if needed (from 1 lime)

For the Tuna:

  • 1 (12.6-ounce) pouch chunk light tuna in water
  • 1/2 cup chopped celery
  • 1/3 cup fat-free, plain Greek yogurt
  • 1 tablespoon lemon juice, plus more as needed
  • 1/4 teaspoon ground black pepper
  • 3 avocados (halved, pitted)

Tip: 1 cup frozen corn can be substituted for the fresh corn. Just add into the heatproof container with 1 tablespoon water and cook; drain liquid before using. Also, 3 (5-ounce) cans of tuna in water can be substituted for the 12.5-ounce package; just make sure to drain the water.

Avocado Tip: Avocados are a versatile, healthy fruit to have on hand. However, it can be tricky getting them ripe when you want to devour them. When ripening is needed quickly, add avocados into a paper bag with a banana and seal. Let sit overnight to quicken the ripening process.

Directions

For the Salsa:

  • Use a knife to slice the kernels off 2 ears of corn. Add corn to a heatproof container with 1 tablespoon water, cover, and heat until cooked, about 1 to 2 minutes. Cool to use in the salsa.
  • Prepare the other ingredients, chopping the tomato, cilantro, red onion, and jalapeno. Add into a bowl, along with the corn and lime juice.
  • Stir together to combine. Taste, adding more lime juice or jalapeno depending on desired taste. Let sit for flavors to mingle.

For the Tuna:

  • In a medium bowl, add the tuna. Chop the celery and add to the tuna.
  • Into the tuna, stir in yogurt, lemon juice, salt, and pepper.
  • Mix the prepared corn salsa into the tuna.
  • Halve and remove the pit from each avocado. Drizzle a little lemon juice on the top of each avocado half to prevent from browning. Spoon tuna 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.)
  • Serve immediately or place in the fridge to chill before serving.

The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

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