I am in the last day of our family trip to Mexico, and I am so relaxed and freckled that it is not even funny! The kids are exhausted from non-stop swimming and Pete and I from nonstop eating! (I am not kidding- just permanently full because the food is SO good.) I feel a million times better than a week ago when I was diagnosed with shingles, and I am pretty sure that isn’t even an exaggeration.

Spicy Tuna Stuffed Avocados from HeatherChristo.com

So as we go back to gray, rainy weather (and snow in the forecast for next week!) I am going to try and hold on to a bit of Mexico over the next few weeks with recipes! The food and drinks on this trip have been some of the best I have ever had while here and I am brimming with ideas of what to share with you. I am also gearing up to start Whole30 next week (let me know if you are interested in doing it with me by the way!!) so I am happy that so many of these are so healthy- it will help me with the month long process!

Spicy Tuna Stuffed Avocados from HeatherChristo.com

So when looking into what I would share with you, this recipe jumped out because this is how we have been eating here while in Mexico. Fresh fish, fresh avocado and that’s about it. This is so delicious and you just need to check in with your fish-monger for some really fresh tuna to make it. (You could also use fresh raw salmon in place of the tuna, I have done that too and it was delicious.) Hope you enjoy!

Spicy Tuna Stuffed Avocados from HeatherChristo.com

*And I will be back with facebook live this week- catch me over there on Tuesday’s and Thursday’s at 11AM PT live.

Spicy Tuna Poke Stuffed Avocados
Author: 
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 whole ripe avocados
  • 1 lime wedge
  • kosher salt
  • 4 ounces raw high quality tuna, minced
  • 1 teaspoon sriracha
  • 2 teaspoons coconut amino acids or tamari (gluten free soy sauce)
  • 2 tablespoons minced green onion
  • toasted sesame seeds
  • Mixed greens and cucumber slices for serving (optional)
Instructions
  1. Peel and seed the avocado, squeezing the fresh lime juice over all four halves. Sprinkle them with kosher salt and set aside.
  2. For the Poke:
  3. Mince the tuna (which I chop that finely with a heavy chefs knife, or even better- a hatchet). Mix the tuna, sriracha, coconut amino acids (or GF soy sauce) and the minced green onion together.
  4. Divide the Tuna Poke between the four avocado halves and then sprinkle the toasted sesame seeds over the top. Serve on a bed of greens and cucumber slices.

 

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I am in the last day of our family trip to Mexico, and I am so relaxed and freckled that it is not even funny! The kids are exhausted from non-stop swimming and Pete and I from nonstop eating! (I am not kidding- just permanently full because the food is SO good.) I feel a million times better than a week ago when I was diagnosed with shingles, and I am pretty sure that isn’t even an exaggeration.

Spicy Tuna Stuffed Avocados from HeatherChristo.com

So as we go back to gray, rainy weather (and snow in the forecast for next week!) I am going to try and hold on to a bit of Mexico over the next few weeks with recipes! The food and drinks on this trip have been some of the best I have ever had while here and I am brimming with ideas of what to share with you. I am also gearing up to start Whole30 next week (let me know if you are interested in doing it with me by the way!!) so I am happy that so many of these are so healthy- it will help me with the month long process!

Spicy Tuna Stuffed Avocados from HeatherChristo.com

So when looking into what I would share with you, this recipe jumped out because this is how we have been eating here while in Mexico. Fresh fish, fresh avocado and that’s about it. This is so delicious and you just need to check in with your fish-monger for some really fresh tuna to make it. (You could also use fresh raw salmon in place of the tuna, I have done that too and it was delicious.) Hope you enjoy!

Spicy Tuna Stuffed Avocados from HeatherChristo.com

*And I will be back with facebook live this week- catch me over there on Tuesday’s and Thursday’s at 11AM PT live.

Spicy Tuna Poke Stuffed Avocados
Author: 
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 whole ripe avocados
  • 1 lime wedge
  • kosher salt
  • 4 ounces raw high quality tuna, minced
  • 1 teaspoon sriracha
  • 2 teaspoons coconut amino acids or tamari (gluten free soy sauce)
  • 2 tablespoons minced green onion
  • toasted sesame seeds
  • Mixed greens and cucumber slices for serving (optional)
Instructions
  1. Peel and seed the avocado, squeezing the fresh lime juice over all four halves. Sprinkle them with kosher salt and set aside.
  2. For the Poke:
  3. Mince the tuna (which I chop that finely with a heavy chefs knife, or even better- a hatchet). Mix the tuna, sriracha, coconut amino acids (or GF soy sauce) and the minced green onion together.
  4. Divide the Tuna Poke between the four avocado halves and then sprinkle the toasted sesame seeds over the top. Serve on a bed of greens and cucumber slices.