Tuna Stuffed Avocado

Name: Tuna Stuffed Avocado
Total time: + Model.Content.CookTime
Yield: 2 servings
Ingredients: 1 ripe avocado; 1 can (5 oz.) tuna, packed in water, drained; ½ cup celery, finely diced; ½ cup carrot, grated; ¼ cup red onion, finely diced; 2 Tbsp. NAKANO® Natural Rice Vinegar; ½ Tbsp. olive oil; ½ Tbsp. Dijon mustard; ? tsp. sea salt; ? tsp. black pepper; 16 brown rice crackers

Recipe created exclusively for NAKANO^®by Dawn Jackson Blatner, RDN, CSSD

Yield: 2 servings

Ingredients

1 ripe avocado
1 can (5 oz.) tuna, packed in water, drained
½ cup celery, finely diced
½ cup carrot, grated
¼ cup red onion, finely diced
2 Tbsp. NAKANO^® Natural Rice Vinegar
½ Tbsp. olive oil
½ Tbsp. Dijon mustard
⅛ tsp. sea salt
⅛ tsp. black pepper
16 brown rice crackers

Directions

Cut avocado in half, remove the pit, and scoop out most of the flesh, leaving just a thin wall of avocado. Dice the avocado flesh and set the avocado shell aside for serving.
In a small bowl combine tuna, celery, carrot, onion, NAKANO^® Natural Rice Vinegar, oil, mustard, salt and pepper. Mix well. Gently stir in the diced avocado.
Scoop mixture into avocado shells and serve with brown rice crackers.

Tips:

Swap butter for NAKANO^® Rice Vinegar on your baked potato

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