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Cooking might be one of the earliest skills worldwide. That does not indicate that there are any kind of limits to the understanding readily available for the chef curious about enhancing his or her abilities. Also the finest cooks, even experts, can always locate new dishes, techniques and techniques to enhance their kitchen abilities, so lets try this Mayo-less Tuna Salad Stuffed Avocado recipe, we hope you like it.

Provide Avacado.
Prepare Chunk Light Tuna in Vegetable Oil.
Provide Hard Boiled Egg.
Use Chopped Celery.
You need to prepare Chopped Red Onion.
Provide Chopped Cilantro.
You need Apple Cider Vinegar.
Prepare Garlic Powder.
Provide Paprika.
You need to prepare Salt.
You need Pepper.

In a mixing bowl, mix celery, cilantro, onions, and can tuna (do not drain can before mixing you're using the oil too!)..
Chop the hard boiled egg and mix in bowl along with the other ingredients..
Halve and pit the avacado. Hollow out the center just enough to create a larger hole for stuffing. Take your time and be careful not to hollow out too much that you reach the skin..
Throw the left over avacado into the mixing bowl along with the paprika, garlic powder, salt and pepper. Mix thoroughly..
Preheat oven to 375 and line a pan with foil..
Since you only need half of the tuna salad for this recipe, save the other half for a later use..
Stuff each half of the avacado. Don't worry about over stuffing!.
Place on pan and sprinkle a touch of paprika on top before baking..
Bake for 15 mins and then let it rest for 2 mins before eating!.
Enjoy!.

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