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Tuna Stuffed Avocado

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

  1. 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.
  2. 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.
  3. Scoop mixture into avocado shells and serve with brown rice crackers.

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