Tuna stuffed avocado

Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine French
Servings 4 portions


  • 1 avocado ripe
  • 1 can tuna 5 oz. packed in water, drained
  • ½ cup celery finely diced
  • ½ cup carrot grated
  • ¼ cup red onion finely diced
  • 2 Tbsp. NAKANO® Natural Rice Vinegar
  • ½ Tbsp. olive oil
  • ½ Tbsp. Dijon mustard
  • tsp. sea salt
  • tsp. black pepper
  • 16 brown rice crackers


  • Cut avocado in half, remove the pit, and scoop out most of the flesh, leaving just a thin wall of avocado. Dice the avocado flesh and set the avocado shell aside for serving.
  • In a small bowl combine tuna, celery, carrot, onion, NAKANO® Natural Rice Vinegar, oil, mustard, salt and pepper. Mix well. Gently stir in the diced avocado.
  • Scoop mixture into avocado shells and serve with brown rice crackers.
Keyword Difficulty level - Easy