Spicy Sriracha Tuna Stuffed Avocados with Crispy Quinoa

This viral breakfast mashup combines trendy ingredients into one showstopper dish. Creamy avocado bowls get filled with spicy tuna salad and topped with crispy quinoa for unexpected texture. It’s keto-friendly, packed with 25g of protein, and delivers restaurant-quality flavors in minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 large ripe avocados
• 2 (5oz) cans tuna in water, drained
• 1/4 cup plain Greek yogurt
• 1 tbsp sriracha (plus extra for drizzle)
• 1 tbsp lime juice
• 1/4 cup cooked quinoa
• 1 tsp olive oil
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 400°F. Toss cooked quinoa with olive oil and smoked paprika, spread on baking sheet, and bake 10-12 minutes until crispy.
2. Halve avocados and remove pits. Scoop out 1 tbsp flesh from each half to create deeper wells.
3. In a bowl, mix drained tuna, Greek yogurt, sriracha, lime juice, and reserved avocado flesh.
4. Season tuna mixture with salt and pepper to taste.
5. Divide tuna filling evenly among avocado halves, packing gently.
6. Top each stuffed avocado with crispy quinoa and extra sriracha drizzle.
7. Garnish with fresh cilantro leaves.
8. Serve immediately with lime wedges on the side.

Chef's Note

For perfect presentation, choose avocados that yield slightly to pressure but aren’t mushy. The quinoa adds crunch, but toasted pepitas work great for nut-free versions!

Make-Ahead Tips

Store components separately: keep tuna mixture refrigerated up to 2 days, quinoa crisp at room temperature, and prep avocados just before serving.

Substitutions

Use canned salmon or chickpeas instead of tuna. Mayo can replace Greek yogurt. Omit quinoa for strict keto.