When you’re low-carb/keto and you need a fast and easy meal that is high in fat and protein, may I suggest our Tuna Salad Avocado Bowl! It’s quick to whip up and provides many nutrients you need daily.
For this dish, I added some Asian ingredients such as Soy Sauce, Furikake, as well as Kewpie Mayo and Togarashi. Together, these ingredients create an Asian flavor that is surprisingly delicious and satisfying.
I’ve always been a fan of canned tuna ever since I was a kid. I remember my parents buying the giant 5 pounds can and making a giant bowl of tuna salad for the whole family to share.
I have to say, it was delicious and one of my fondest memories. If you are a tuna fan, like me, you’re in luck because it is the perfect low-carb/keto friendly food and very versatile.
Tuna is a healthy protein option rich in omega-3 fatty acids and loaded with vitamins and nutrients such as vitamin A, vitamin B, phosphorus and selenium and a good source of copper and magnesium.
Many of these nutrients have significant benefits on our health. However, being that tuna is a lean protein and low-carb/keto is a low carb, high-fat diet, it would be best to combine it with something that is high in fat. This is where the avocado comes in.
Avocado is really a rockstar food when it comes to low-carb/keto. It is one of the best healthy fats for the diet. In addition to being loaded with healthy anti-inflammatory fats, avocados contain around 20 vitamins and minerals.
Avocados boost heart health, reduces the risk of metabolic syndrome, fights free radicals, supports weightless, and is high in fiber.
Ok, I think I have provided enough reasons why you need this dish in your low-carb/keto life!
Now, let’s get started!
Prepping Time 5M
Total Time 5M
Net Carb/Serv 2.5g
Servings 2
Ingredients
- 1 (5oz) Canned Tuna in Water Drained (For Tuna in Oil, Use Less Mayo)
- Salt to Taste
- 1 Avocado
- 2 tbsp Kewpie Mayo
- 1/2 tsp Soy Sauce
- 2 tsp Furikake
- Togarashi to taste
Directions
1) Gather all the ingredients.
2) Open tuna can and drain out water.
3) Mix together tuna, Kewpie Mayo, Soy Sauce, and Furikake in a mixing bowl.
4) Cut avocado in half and de-pit as shown.
5) With the avocado concavity pointing upwards, carefully with a knife, make vertical and horizontal slits cutting down to but not through the skin to create small cubes. Here is a video demonstrating this technique.
6) Take a spoon and scoop the avocado out into the mixing bowl. Save avocado shell for the bowls
7) Mix gently just enough to combine. You still want the avocado to be chunky, not mashed.
8) Fill the tuna avocado mix in the empty avocado shells and top with Togarashi to give the dish a little kick.
If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Avocado Tuna Bowl
Ingredients
- 5 oz Canned Tuna in Water
- 1/8 tsp Salt to taste
- 1 Whole Avocado
- 2 tbsp Kewpie Mayo
- 1/2 tsp Soy Sauce
- 2 tsp Furikake
- 1/4 tsp Togarashi to taste
Instructions
- Gather all the ingredients.
- Open tuna can and drain out water.
- Mix together tuna, Kewpie mayo, soy sauce, and furikake in a mixing bowl.
- Cut avocado in half and de-pit as shown.
- With the avocado concavity pointing upwards, carefully with a knife, make vertical and horizontal slits cutting down to but not through the skin to create small cubes. Here is a video demonstrating this technique.
- Take a spoon and scoop the avocado out into the mixing bowl. Save avocado shell for the bowls
- Mix gently just enough to combine. You still want the avocado to be chunky, not mashed.
- Fill the tuna avocado mix in the empty avocado shells and top with togarashi to give the dish a little kick.
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