Stuffed Avacado Tuna Salad


Plainfield is a motley place with a reputation for pot and vegetarian pizza. Slowly but surely, it (and VPR’s tendency to report the liberal side of civic life) is making me and my little pad a yuppie’s dream. With Dr. bronner’s in my shower and seventh generation dish soap in my sink, I light patchouli incense sticks to smother my neighbor’s pot smoke and whip together meatless meals with ingredients from our community garden and the discount shelf of the local co-op.

This is my hippie version of the classic tuna salad. It’s perfect for #twoyoungprofessionals without the time or budget for fancy dining

(I don’t usually cook with measurements, preferring to cook by taste. I suggest you do the same with this recipe.)

  • Drain 1 can chunk tuna
  • Combine with home-made or store bought mayonnaise and a splash of balsamic vinegar
  • Add pinches of dried mustard seed, salt, black pepper, oregano, parsley, and basil to taste
  • Thinly slice carrots and fresh red beets; mix into tuna
  • Chop chives, onions, or leeks (whatever you have on hand) and add.
  • Chop and add 1 plum tomato
  • Cut in half and remove the pit of 2-4 avocados
  • Stuff with tuna salad
  • Top with feta and/or cheddar cheese
  • Broil just enough to barely melt cheese
  • EAT!


2 thoughts on “Stuffed Avacado Tuna Salad

  1. This looks lovely! Have you heard about our new foodie link up?
    We’re inviting foodies to join us in crossing cooking adventures off their bucket lists for a monthly hook up with fellow gastronomes.
    It’s called Our Growing Edge and it’s about trying new things, or repeating things that you want to improve.
    Ever wondered if you could make pasta, or croissants, decorate a cake r make jam?
    We’d love Pie in the Sky to join us on our food travels!!

  2. That sounds lovely! Unfortunately, my blogging is pretty sparse these days, and I’m pretty terrible about committing and following through on blogging projects. Will you continue doing this indefinitely? Maybe I’ll check it out after nursing school. Either way, good luck and thanks for stopping by (and, yes, I’ve always wanted to make pasta 🙂 )!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s