I'm not a huge fan of mayo based tuna salad, so I like to use vinaigrette style dressings and herbs to flavor the tuna instead. While the recipe calls for tuna packed in water, there are many very high quality and sustainable brands that do not pack their tuna in a liquid. Alternatively, you can use a good quality tuna packed in olive oil. Drain the tuna, but reserve the olive oil for the dressing.
- 2 teaspoons dijon mustard
- 1 teaspoon red wine vinegar
- 1/4 teaspoon garlic powder
- 2 teaspoons olive oil, plus more for brushing
- Kosher salt
- One 5 ounce can of light tuna, packed in water, drained
- 1/3 cup chopped ripe cherry tomatoes (about 7 or 8 tomatoes), 1/4" dice
- 1 Tablespoon chopped fresh basil
- 3 medium avocados, cut in half and pits removed
- Heat up BBQ grill.
- In a medium bowl, whisk the mustard, vinegar, garlic, and oil together.
- Add the drained tuna, chopped tomatoes, and basil to the dressing bowl and mix to combine. Taste the salad and add a small pinch of salt only if necessary.
- Brush the avocado halves with oil, about 1/4 teaspoon each and sprinkle with a pinch of salt.
- Grill the avocado halves until you see grill marks, about 2-3 minutes on a hot grill. If your grill is not as hot, it may take a few minutes longer. (It took 10 minutes on my mountain BBQ in the wilderness, which wasn't super hot).
- Once avocados are heated through and have grill marks, remove from grill.
- Fill each avocado cavity with 1 heaping Tablespoon of tuna salad.