High-protein avocado stuffed with tuna salad

High-protein avocado stuffed with tuna salad, Greek yoghurt, cucumber, capers and dill – fresh, full of protein and quick to make.

At a glance

• Serves 1
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 380 kcal per serving
• Protein: 30 g
• Fat: 26 g
• Carbs: 6 g

Ingredients

• 1 avocado
• 1 tin of tuna
• 2 tbsp Greek yoghurt
• 1/4 cucumber
• 1 squeeze of lemon juice
• 1 tsp capers
• 1 pinch of salt
• 1 pinch of pepper
• 1 tsp dill

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Drain the tuna thoroughly so the filling turns out creamy rather than watery.
2. In a bowl, stir the tuna together with the Greek yoghurt, cucumber, capers and lemon juice until well combined.
3. Season to taste with salt and pepper and fold in the dill, or set it aside for later.
4. Halve the avocado, remove the stone and, if needed, carefully enlarge the hollow a little with a spoon.
5. Spoon the tuna salad into the avocado halves and spread it out evenly.
6. Garnish with dill and serve immediately.

Good to know

When it needs to be quick but should still be fresh and a proper meal, this recipe is just right. Creamy, tangy and refreshing – without much effort.

Swaps

Greek yoghurt → skyr (a little more protein); tuna → tinned wild salmon (also provides protein and omega-3 fatty acids); capers → finely chopped gherkins (milder, a little more acidity; choose ones without added sugar); dill → parsley (also provides plant compounds, fresher and more neutral in flavour).

Allergens

Contains fish and milk. For children, serve it well mashed and mildly seasoned. In pregnancy, only eat tuna rarely (because of mercury), and use pasteurised yoghurt and well-chilled, fresh ingredients.