Attention Vancouver weather: MAKE UP YOUR MIND!
I woke up this Monday morning to torrential downpour. Naturally I layered up and donned the rainjacket, rainboots, and umbrella as I had to walk the pooch to work (I’m so lucky I can actually bring her into work with me!). But, of course, halfway through the day the skies have cleared up and the sun is out. Great.
Don’t get me wrong, I’m happy the sun is here, but really? The one day I bring my rainboots? And a big umbrella? What a fun walk home I’ll have later this afternoon! I think it’s a Rainboot Curse – whenever I wear them the sun always comes out. Without fail.
Ranting aside, after my thoughts about how predictably unpredictable the weather here can be, I start thinking about what I want for dinner. The part of me from this morning wants something cozy and rainy-like, but the afternoon part of me wants something light and spring-like. What to do? Make these avocado stuffed tuna melts!
I can’t write down how yummy these are, you’ll have to make them for yourself just to see. Think a delicious tuna melt with a crunchy tuna salad and gooey melty cheese, but replace the bread with creamy, warm avocado.
Oh yeah. It’s as amazing as it sounds. Plus, they’re insanely easy to make and eat. The avocado serves as a little bowl, so all you need is a spoon! Oh, and maybe a plate, if you’re all polite and have the patience to NOT eat these straight out of the oven.
They’re definitely a healthier version of a classic tuna melt. ‘Nuff said.
| Avocado Stuffed Tuna Melts | | Print |
- 2 avocados
- 1 can flaked tuna, drained
- ¼ cup mayo
- 1 celery stalk, diced
- ¼ tsp paprika
- salt and pepper, to taste
- ½ cup cheddar cheese
- chives, for serving (optional)
- Preheat oven to 350°.
- Cut avocados in half and remove the pits. Using a spoon, scoop out a bit of the avocado to make a bigger 'bowl' for the tuna. Keep the excess and add it to the tuna salad.
- To make the tuna salad, mix together tuna, excess avocado, mayo (use more or less, depending on how much avocado you add), celery, paprika, salt and pepper. Scoop the salad into the avocados, dividing evenly. Bake for 5 minutes to soften and warm the avocado.
- Remove from oven and sprinkle with cheese. Broil for 1-2 minutes until cheese is melty. Sprinkle with chives and serve.
This is freaking brilliant. I’m making soup for dinner tonight and wasn’t really sure what to serve, because I don’t want to stuff myself with bread…..now I know what I’m having! Thank you for the inspiration! 😀
Thank you Leslie! I love bread too, maybe too much, but this is a great alternative!
Gosh- as soon as I saw the photo for this post I was practically jumping up and down! I LOVE this idea. I cannot WAIT to try it. I’m totally jonesing for one right this minute, in fact. What a great, great idea for light summer meals!
Thanks, Rita! I make these on the regular. They’re SUCH a good alternative to a classic tuna melt. I love me some bread, but some days I just want to be a bit healthier. I hope you enjoy!
I just made these and oh my goodness im inlove i will definitely be making these regularly
Great to hear! I love how easy and satisfying they are. 🙂