Tuna stuffed avocado
A lovely weekend breakfast or brunch recipe...actually a good evening meal also!
PREP: 5 MINS
COOK: 12 MINS - ish
SERVINGS : 2
1 can (5.6 oz. / 160g) tuna in water, drained1 medium avocado1 small red onion, diced1 small carrot, peeled and grated1 hard-boiled egg, diced1 tbsp. 0% fat Greek yogurt1 tsp. Dijon mustard1 tbsp. lemon juice
Drain the tuna flakes and place in a bowl. Add in the rest of the ingredients, season with salt and pepper and combine.
Have as a snack or serve with a salad or as a jacket potato filling.