2 Serves
15 Mins
Using a chefs knife, halve the avocados and remove the pits. Scoop out a small amount of flesh if necessary to create a larger cavity for the filling.
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Vitamin K
36 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
134 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
763 mg / 4,700 mgSodium
16 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
10 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat. Add the canned tuna and sauté briefly to warm through.
Season the tuna mixture with salt and pepper to taste, then remove from heat.
Carefully spoon the warm tuna mixture into the center of each avocado half and serve immediately.
25
g95
g20
g
Yemeni
