Recipe A Week Challenge: Tuna Avocado Boats
This week, my fiance challenged me to find something that met the guidelines for a weight loss plan he's following to prepare for our wedding.
Last weekend, we went to McCall for Winter Carnival. While the trip did include a 10 mile run down Warren Wagon Road for me, I somehow doubt that I even scratched the surface of burning off the gazillion calories I ate while we were there. From Anchor and Pancake House to Cutwater at Shore Lodge and Lardo's, there's no shortage of amazing food in that little resort town.
I have no food regrets, but I'm also training for a full marathon so I know that's going to keep me around the size I want to be for my wedding in August. Nate, on the other hand, wants to drop a few pounds before the big day and has been doing really well on his meal plan. Wanting to bounce back from a whole "cheat weekend" he asked me to make something that was low carb and dairy free. I saw this as an opportunity to try a recipe I'd wanted to try for a while!
I've loved the Starkist Tuna Lunch to Go Kits since I was a little kid, but I've been told that avocado is a great, healthier alternative to the mayonnaise that comes with it. I've been curious to try it, so I tried these Tuna Avocado Boats this week! One note? I didn't think these would be filling, so I bought double the amount of ingredients the recipe called for. To my surprise one of these avocado boats was totally satisfying, so I didn't make the second helping! I served them with a side of one of my favorite healthy treats: strawberries with two drops of liquid Stevia and ground cinnamon.
Tuna Avocado Boats (via Tastes Lovely)
- 1 large avocado
- 5 oz can Solid White Albacore Tuna in Water, drained
- 1 tablespoon diced tomato
- 1 stalk chopped celery
- 2 tablespoons fresh, chopped parsley
- Juice from half a lemon
- Cut avocado in half and remove pit. Scoop inside of avocado into bowl and really smash it up.
- Stir in other ingredients.
- Divide mixture between the 2 avocado skins and serve.