Delicious Low-Carb Appetizers with Avocado and Tuna for a holiday flare. I believe, one can eat healthy without giving up taste for the holidays.
The Low Carb Avocado Tuna Appetizers is a recipe from Bernadette in France. Jeff fell in love with Bernadette cooking and his favorite were these Low-Carb Appetizers. So easy to make and also gluten free.
I decided to make these low carb appetizers with a holiday flare instead of finger foods that can sometimes be to filling before dinner.
Christmas is never complete without a little visit from Rudolph on the Low-Carb Appetizers with Avocado and Tuna.
Low Carb Avocado Tuna Appetizers – Step by Step
1. Drain the tuna from the can and squeeze out all of the water.
2. Peel your avocado and smash with a fork into a bowl.
3. Mix the tuna and avocado together in a bowl.
4. Mix the vinegar, olive oil, salt and pepper with the avocado and tuna mix.
5. Mix the vinegar, olive oil, salt and pepper with the avocado and tuna mix.
6. Once that is complete spoon into the avocado shell.
7. Cut half of a cherry tomato for the nose and 2 parsley leafs for the antlers.
8. Serve on top of spinach and tomatoes.
9. Sprinkle some olive oil on top before serving. EnJOY!
Variations
You can add some spring onions and a little dill for extra taste. Add a little relish to sweeten it up or just a little mayonnaise for a smoother finish.
Ways to Serve
I enjoy eating this right out of the shell. It can be served with crackers and served as a dip or a great twist to a tuna sandwich that I make for a quick lunch.
Tip
When I make Low-Carb Appetizers with Avocado and Tuna, I buy tuna in water so it’s easier to drain and does not become to soggy when mixing with avocado. Add a little lemon juice to the avocado when mixing so it does not turn brown.
- 2 avocado
- 1 tuna can
- ⅓ chopped parsley
- 1 tablespoon olive oil
- 2 tablespoon vinegar
- 1 cup spinach
- Salt & Pepper
-
Drain the tuna from the can and squeeze out all of the water.
-
Peel your avocado and smash with a fork into a bowl.
-
Mix the tuna and avocado together in a bowl.
-
Mix the vinegar, olive oil, salt and pepper with the avocado and tuna mix.
-
Once that is complete spoon into the avocado shell.
-
Cut half of a cherry tomato for the nose and 2 parsley leaf for the antlers.
-
Serve on top of spinach and tomatoes.
-
Sprinkle some olive oil on top before serving. EnJOY!
- I buy tuna in water so it’s easier to drain and does not become to soggy when mixing with avocado.
- Add a little lemon juice to the avocado when mixing so it does not turn brown.
Two More Appetizers
Like this post? Let us know in the comments below or on social media using #LizzyLovesFoods and tag us @LizzyLovesFoods You can connect with us on Instagram and Facebook account or on Pinterest. Don’t forget to sign up to our newsletter & stay up to date with our latest Recipes & Travel Adventures 😉
