Avocado Tuna Bowl – Ketofied
Ingredients:
Canned Tuna in Water
5 Ounces
Salt
1/4 Teaspoons
Adjust To Taste
Avocado
6 Ounces
Kewpie Mayo
2 Tablespoons
Japanese Mayo that can be found on Amazon or a local Asian Supermarket
Soy Sauce
1/2 Teaspoons
Furikake
2 Teaspoons
Japanese Seasoning that can be found on Amazon or a local Asian Supermarket
Togarashi
1/4 Teaspoons
Japanese Pepper that can be found on Amazon or a local Asian Supermarket
Preparation mode:
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.
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.
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 taste.