Get your low carb keto sushi on with this spicy tuna stuffed avocado recipe. It’s paleo, easy to make, and delicious. You won’t miss the rice!
Stuffed avocados are all the rage right now and I am jumping on the bandwagon. While I do enjoy being creatively different, sometimes it’s best not to buck the trend. Especially when it comes to avocados, because no matter what, avocados are always the right thing to do. Especially if they are California Avocados. So yes, here I am. This is me falling in line and doing the stuffed avocado thing. Because it’s easy, delicious, and healthy, so you really can’t go wrong, can you?
I love, or at least I used to love, spicy tuna sushi rolls. I haven’t had them in ages, of course. Now when I get sushi, I stick to sashimi and some fresh sautéed veggies. I am resigned to this, it’s not really a big deal to me. I always found sushi too filling as it was, with all that rice. It would seem like I was eating a moderate amount but I would find myself uncomfortably full too quickly. I did always love the wasabi, though. I’d slather on so much, I’d make my eyes water and the top of my head sting.
But take the best part of the sushi (the fillings, obviously!) and use it to stuff a fresh avocado? Now we’re talking! It’s all the same wonderful fresh flavours without the carb-heavy, blood sugar spiking rice.
There are so many low carb stuffed avocado recipes floating around out there, and this one has very likely been done before. I don’t know, I was careful to not even look. This idea occurred to me just out of the blue but I didn’t dare google it, for fear of coming across multiple similar recipes. Even when we think we aren’t being influenced by other people’s recipes, we often are. And I’ve had too many people taking my ideas and reworking them to their own benefit lately, without any credit to me. I am so careful to credit other bloggers when even the littlest hint of their recipe inspired me so it’s frustrating not to receive the same courtesy.
While you probably could do this with canned tuna, you are going to get the best results with some good, sashimi grade ahi tuna. It’s so delicious, so easy, and so ridiculously healthy. And if you’re really craving sushi, add a dollop of wasabi for a good eye-watering sting!
Spicy Tuna Stuffed Avocados
Ingredients
- 1/2 lb sushi grade ahi tuna
- 2 tbsp mayonnaise
- 1 to 2 tsp Sriracha, depending on how hot you like it
- 1 tsp toasted sesame oil
- 2 medium California avocados
- Sea salt to taste
- Sesame seeds for sprinkling
Instructions
- Dice tuna very finely. In a bowl, combine tuna, mayonnaise, Sriracha, and sesame oil. Toss until well combined.
- Cut avocados in half and remove pits. Sprinkle with salt. Mound tuna mixture into each half and sprinkle with sesame seeds. Serve immediately.
- You can also make the spicy tuna mixture a few hours ahead of time and refrigerate until ready to serve.
Notes
Total fat: 17.84g
Calories from fat: 160
Cholesterol: 22mg
Carbohydrate: 7.31g
Total dietary fiber: 5.12g
Protein: 15.77g
Nutrition
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This sounds so yummy! Promise if I ever share it, You will get the credit! Can’t wait to make it this week!
Fresh tuna in the middle of the country (that’s Wisconsin,) is almost impossible. Would this work with canned tuna? If so, how much?
Definitely going to try this one, but I’m going to lightly cook the fish first. I can eat seared tuna sometimes, but steady raw fish makes me too nervous ?
Understood! I am sure it will still be delicious.
Thank you for this recipe! I can eat sashimi too easily and I haven’t had sushi in ages and LOVE it, especially with wasabi! Mmmmm!
My fiancé and I are about to end our jobs managing a lovely senior mobile home park and I am putting out our last newsletter. I often put a recipe or two from you in it, but ALWAYS put your name and website in it as I like encouraging others to eat healthy.
Thanks again!
Thank you for the recipe Carolyn. I was wondering what to eat today, that was easy, without a lot of cooking. It’s way to hot here in California, to be cooking all the time. Love this recipe. Easy and not a lot of ingredients.
Hey Caroline – you are up early! Even earlier here though – West Coast (BC)
Your descriptions in this made me laugh – brought back some memories – how my friends would laugh at me as wasabi tears would stream down my face, but couldn’t help it – love the stuff! Can’t recall the top of my head stinging though! HaHa!
And your descriptiveness – “You dastardly carb heavy blood sugar spiking rice!” HaHa! Good one! I miss sushi so much, and have been socking away sushi type recipes for a low carb pig out one day, but at home. Going out to a sushi joint and just eating sashimi can get pretty expensive. My son & girlfriend are coming to visit in a couple weeks – seems like a good time for me to get creative.
BTW, sorry fellow recipe writers don’t respect your authorship. You are one of two that I subscribe to, because I enjoy you.
I read a lot of low carb stuff on Pinterest & read the Diet Doctor as well. I try to do a combination of lo-carb hi fat/Paleo – all working for me as my last 2 quarterly A1C reports have been 5.3 & 5.4!
Thanks, and don’t be discouraged – “we” know who you are.
This looks good!