Description
A fresh, creamy, and flavorful Chipotle Tuna Salad Stuffed Avocados recipe featuring a spicy Greek yogurt chipotle sauce combined with tuna, bell peppers, and corn. This healthy and easy-to-make dish is perfect for a light lunch or snack with a zesty lime finish.
Ingredients
Chipotle Yogurt Sauce
- 1/3 cup plain Greek yogurt
- 1 chipotle pepper with 2 tablespoons adobo sauce
- 1 fresh garlic clove, minced
- 2 teaspoons fresh squeezed lime juice
- A tiny pinch of sea salt
Salad Mix
- 1 medium red bell pepper, chopped
- 1/2 cup frozen organic corn, thawed
- 2 cans or pouches of tuna, drained and flaked
- Chopped avocado flesh (from the scooped out avocadoes)
To Serve
- 3 medium/large avocados, halved and pitted
- Lime wedges, for serving
- A small handful of fresh cilantro leaves, chopped to garnish
Instructions
- Prepare the chipotle pepper and garlic. Mince the chipotle pepper finely along with the garlic clove to ensure they blend smoothly into the sauce.
- Make the chipotle yogurt sauce. In a medium bowl, combine the plain Greek yogurt, minced chipotle with adobo sauce, minced garlic, lime juice, and a tiny pinch of sea salt. Whisk or stir thoroughly until well combined. For a smoother texture, optionally pulse these ingredients in a food processor.
- Mix the tuna salad. Chop the red bell pepper and place it into a mixing bowl. Add thawed corn and flaked tuna, then pour in the prepared chipotle yogurt sauce. Stir well to combine all ingredients evenly.
- Prepare the avocado halves. Slice the avocados in half lengthwise around the pit. Carefully remove the pits and scoop out some of the flesh to create enough space for the filling. Finely chop the scooped avocado flesh and fold it into the tuna mixture.
- Assemble the stuffed avocados. Spoon the chipotle tuna salad generously into each avocado half, filling the hollow created by the pit removal.
- Garnish and serve. Sprinkle freshly chopped cilantro over the stuffed avocados and serve immediately with lime wedges on the side for an extra burst of citrus flavor.
Notes
- For a milder flavor, reduce the amount of chipotle pepper or omit adobo sauce.
- Use fresh corn instead of frozen for a seasonal twist and added sweetness.
- The recipe is best served immediately to prevent avocado browning; alternatively, brush avocado halves with lime juice to slow oxidation.
- This dish is easily adaptable to a vegan diet by substituting tuna with chickpeas and using a plant-based yogurt.
- Keep leftovers refrigerated in an airtight container and consume within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
