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!
- 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
- 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.
Serves 4. Each serving has 2.19g NET CARBS.
Food energy: 256kcal
Total fat: 17.84g
Calories from fat: 160
Total dietary fiber: 5.12g