Avocado and Tuna Tapas with Greek Yogurt – (Video)

Creamy avocado filled with a delicious combination of tuna, bright veggies and Greek yogurt makes these tapas a dish you’ll come back to time and again! I was inspired by something I found on Allrecipes, but I had to change it since hubby does NOT eat mayonnaise.  Greek yogurt to the rescue!  It was such a fantastic lunch and would also make a great light dinner as well.

For this recipe, I used my favorite 8” Chef’s Knife, along with my Cutting Board, to chop my veggies.  I used Garlic & Herb Rub to season the tuna, and my Medium Scoop for the tuna mixture when scooping it into the avocado.  Here’s some information on all of the products: 

8” Chef’s Knife

Our 8″ Chef’s Knife will quickly become the most important knife in your kitchen! This best-in-class knife is fully forged from a single piece of high-carbon German steel and has a full tang for added balance. It features pinch-grip indicators on the blade and storage cover to help you stay safe in the kitchen.

Details

  • 8″ curved blade.
  • Use it for chopping, slicing, dicing, and mincing.
  • Finely crafted from a single piece of fully forged, high-carbon German steel for superior cutting performance.
  • Pakkawood handle provides a comfortable grip and extra durability.
  • Full tang for strength and perfect balance.
  • Tapered blade for precise cutting.
  • Specially designed bolster evenly distributes weight and keeps the knife balanced.
  • Storage cover keeps hands safe and protects the knife.
  • Hand wash only.
  • Lifetime guarantee.

Cutting Board

Our Cutting Board is a true kitchen essential—it protects your countertops from scratches, and also helps prevent knives from dulling. It’s the perfect size for all your food prep, plus, the nonslip edges keep the board in place and give you a handy measurement guide.

Details

  • 9″ x 13″.
  • High-density polypropylene.
  • Gray nonslip edges wrap around both sides, and have measure marks in ¼” increments on one side and ½-cm increments on the other.
  • Dishwasher-safe.

Garlic & Herb Rub

A fragrant combination of garlic, basil and rosemary that adds great flavor to grilled meats and is delicious as a dip with sour cream and mayonnaise. 1.9 oz. Gluten-free.

Medium Scoop

Get the scoop! This heavy-duty stainless steel scoop is great for evenly portioning batters, doughs, fillings and salads. Squeeze-action handles allow for convenient one-handed use. Approximately 2 tbsp. Dishwasher-safe.

Of course, I can’t forget about our Avocado Tool!

AVOCADO SLICER

Whether you’re a fan of avocado toast or homemade guacamole, you’ve probably felt that twinge of frustration when you’re trying to pry the pit out of the fruit. Now you can enjoy avocados with faster, easier prep using this multifunctional tool.

One end is a knife that helps you cut through the avocado skin, separate it from the avocado flesh, slice the avocado any way you like, and spread it. The pitter end has three stainless-steel prongs that grab the pit, and, with a little twist, the pit comes out. The soft-grip handle is comfortable to hold no matter how you use the tool, and it’s compact enough to keep tucked away in any kitchen drawer.

Click hereto get your own 8” Chef’s Knife, here to get your Cutting Board, here to get your Garlic & Herb Rub, and  here to get the Medium Scoop today.  Click here to get your Avocado Tool. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 12 ounces solid white tuna packed in water, drained
  • 3 green onions thinly sliced, plus more for garnish
  • ½ red bell pepper chopped
  • 1 tablespoon Greek yogurt
  • 1/8 teaspoon balsamic vinegar
  • ¼ teaspoon Garlic & Herb Rub
  • Black Pepper to taste
  • 2 ripe avocados halved and pitted
  • One lime sliced for topping

Instructions

Dice pepper, slice green onions and lime.

Drain tuna, and place in medium bowl with green onions, red pepper, Greek yogurt, balsamic vinegar, Garlic & Herb Rub and black pepper. Mix well.

Halve and pit avocados, then fill with tuna mixture. Top with more green onions, black pepper, and squeeze with a section of the sliced lime.  Serve immediately. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Avocado and Tuna Tapas with Greek Yogurt – (Video)

Creamy avocado filled with a delicious combination of tuna, bright veggies and Greek yogurt makes these tapas a dish you’ll comeback to time and again!
No ratings yet
Prep Time 5 mins
Course Appetizer, Lunch, Salad
Cuisine American
Servings 4 servings
Calories 279 kcal

Ingredients
  

  • 12 oz solid white tuna packed in water, drained
  • 3 green onions thinly sliced, plus more for garnish
  • ½ red bell pepper chopped
  • 1 tbsp Greek yogurt
  • tsp balsamic vinegar
  • ¼ tsp Garlic & Herb rub
  • black pepper to taste
  • 2 avocados ripe, halved and pitted

Instructions
 

  • Dice pepper, slice green onions and lime.
  • Drain tuna, and place in medium bowl with green onions, red pepper, Greek yogurt, balsamic vinegar, Garlic & Herb Rub and black pepper. Mix well.
  • Halve and pit avocados, then fill with tuna mixture. Top with more green onions, black pepper, and squeeze with a section of the sliced lime.  Serve immediately.

Notes

If you have any leftovers, you can squeeze a bit of extra lime on the top of the avocados, then store in a securely covered glass container.  The extra lime helps to prevent the avocado from browning too quick.

Nutrition Estimate

Calories: 279kcalCarbohydrates: 10gProtein: 23gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 36mgSodium: 331mgPotassium: 751mgFiber: 7gSugar: 2gVitamin A: 719IUVitamin C: 31mgCalcium: 36mgIron: 2mg
Keyword avocado, Greek yogurt, keto, tuna
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Air Fryer Buffalo Chicken Egg Rolls – Delish (Video)

As soon as I see a recipe for egg rolls, I’m in!  Not sure why, but I love them, and I really love finding new recipes for my Deluxe Air Fryer.  In case you missed it, I recently did a recipe for Peach Cobbler egg rolls, which you can find here. This recipe from Delish really hit the spot.  We actually had them for dinner instead of an appetizer, and that was okay by everyone! 

Here’s some information on our Air Fryer:

Best Air Fryer for a Family

Enjoy fried foods at home without all the mess, hassle, and oil of deep frying but with all the flavor and texture you love. Ours is family-sized to quickly cook up to six servings, a whole chicken or roast, or appetizers for a crowd. Like a convection oven, super-heated air circulates giving food a crispy texture. No preheating is necessary, saving you precious time. Conveniently fits under kitchen cabinets.

Air Fryer, Rotisserie, & Dehydrator All-in-One

Ours does more than just better-for-you air frying. It makes perfectly-cooked rotisserie chicken, crispy outside and tender inside, so you can skip the hit-or-miss ones at the grocery store. And it dehydrates fruits, veggies, and herbs so you can enjoy their fresh flavors well beyond the season.

Product Details

  • Family-sized 11.6-qt. capacity fits up to a 4 lb. whole chicken.
  • Eight programmed settings: Air Fry, Bake, Roast, Rotisserie, Reheat, Dehydrate, Custom, and Rotate
  • Includes two cooking trays, basket, rotisserie set, drip tray, retrieval tool, removable shield, and a cooking guide.

Click on the link below to learn more, and get your Air Fryer:

Deluxe Air Fryer

Let’s jump right in!

Ingredients

4-ounces (112 grams) cream cheese, room temperature 

2 cups (227 grams) shredded mozzarella cheese  

3 cups (400 grams) shredded chicken

1/4 cup (60 mL) hot sauce 

4 green onions, thinly sliced 

14 egg roll wrappers  

Serve with

  • Ranch Dressing
  • Blue Cheese
  • More sliced green onions

Instructions

Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken.

In medium bowl, combine cream cheese, mozzarella cheese, chicken, hot sauce and green onions, mixing well.

Add @ three tablespoons of the buffalo chicken mixture to the egg roll.  Brush edges of wrapper with water, then fold opposite corners to the middle, fold top side over, then roll.  (See photos and my video). 

Once all are rolled, brush egg rolls all over with melted butter, and place on air fryer racks. Air Fry at 390⁰ F/200⁰ C for 15 minutes, switching trays at the halfway mark. 

Alternatively, you can deep fry egg rolls in heated oil for approximately one minute per side.

Serve with ranch dressing mixed with blue cheese on the side, and more green onions for garnish.

That’s it!  We love this recipe, and it will be a perfect addition to your game days, or any party.  Please let me know if you give this a try, I would truly love to hear from you.  Let’s make great food together.

SEPTEMBER 2022Hosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER 2022 GUEST SPECIAL:

Air Fryer Buffalo Chicken Egg Rolls – Delish (Video)

Filled with tender chicken, melty cheese and just enough hot sauce for a nice kick, these scrumptious buffalo chicken egg rolls are a perfect addition to your game day festivities, or anytime! 
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer
Cuisine American
Servings 10 servings
Calories 204 kcal

Ingredients
  

  • 4 oz cream cheese, room temperature 
  • 2 cups shredded mozzarella cheese  
  • 3 cups shredded chicken
  • ¼ cup hot sauce 
  • 4 green onions, thinly sliced
  • 14 egg roll wrappers  

Serve with

  • Ranch Dressing
  • blue cheese
  • more sliced green onions

Instructions
 

  • Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken.
  • In medium bowl, combine cream cheese, mozzarella cheese, chicken,hot sauce and green onions, mixing well.
  • Add@ three tablespoons of the buffalo chicken mixture to the egg roll.  Brush edges of wrapper with water, then fold opposite corners to the middle, fold topside over, then roll.  (See photos and my video). 
  • Once all are rolled, brush egg rolls all over with melted butter, and place on air fryer racks.
    Air Fry at 390⁰ F/200⁰ C for 15minutes, switching trays at the halfway mark. 
    Alternatively, you can deep fry egg rolls in heated oil for approximately one minute per side.
  • Serve with ranch dressing mixed with blue cheese on the side, and more green onions for garnish.

Nutrition Estimate

Calories: 204kcalCarbohydrates: 12gProtein: 19gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 52mgSodium: 515mgPotassium: 182mgFiber: 0.5gSugar: 1gVitamin A: 235IUVitamin C: 5mgCalcium: 170mgIron: 1mg
Keyword buffalo chicken, egg rolls
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Shrimp Ceviche – The Suburban Soapbox (Video)

Fresh shrimp with ALL the veggies, immersed in an easy citrus marinade, creates a delicious addition to your summertime lunch or dinner!! For this dish, I started from the recipe I found from Kellie over at The Suburban Soapbox. You can learn more about Kellie here, I did note that she is self-taught, like me, only most likely a LOT more experienced. I am looking forward to checking out more of her recipes!

I started with this recipe as the base, but I did make several changes – I did NOT cook the shrimp first, as I have made a similar dish in the past, and never found the extra step necessary, as the citrus marinade “cooks” the shrimp. You most definitely could boil the shrimp first, if you prefer, I just did not feel it was necessary for our family. The two other “changes” were simply omissions – my store did not have jicama (they usually do, just not today), and I ran out of avocados. In place of the jicama and avocado, I added an English Cucumber I had, which was perfect for this recipe. That being said, I think both the jicama and avocado would have made this dish even more scrumptious!

Speaking of citrus, I used my beloved Citrus Press to juice the lemon, lime and orange for this recipe. It’s so easy to squeeze juice from lemons, limes and small oranges with our Citrus Press. It’s made of a durable coated aluminum that won’t discolor or rust. Just put the fruit in cut-side down, squeeze the handles, and out comes every last drop of juice. If you haven’t noticed, I use this EVERY single day. Click here to get yours today!

Okay, let’s jump right in!

Ingredients

  • 1-pound fresh shrimp, peeled and deveined
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • ½ cup fresh orange juice
  • 4 plum tomatoes
  • 1 medium English cucumber, diced
  • 2 jalapeño s
  • ½ cup fresh cilantro, chopped
  • ¼ diced red onion
  • Kosher salt and black pepper, to taste

Instructions

Dice cucumber; slice tomatoes in half, and scoop out seeds, then dice.  Remove seeds from the jalapeños, and dice. Finely dice red onion.

Juice Lemon, lime and orange.

Combine shrimp*, tomatoes, cucumbers, jalapeños, cilantro, red onion, and all of the juices into a bowl, stirring very well to combine.  Please be sure that the shrimp is covered in the marinade. *PLEASE NOTE: If you prefer, you may cook the shrimp prior to adding to this recipe. 

Chill approximately 15-20 minutes to allow the shrimp to “cook” in the marinade juices.

Serve with tostadas or tortilla chips.

That’s it!  We really enjoyed this recipe, and I am looking forward to trying it again once I have some jicama and avocado on hand.  Please let me know if you give this a try, or if you have a different recipe that you use for ceviche.  I would love to hear from you, let’ make great food together!

Heads up – these items are on sale this month only!! Click here to get yours today!

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Shrimp Ceviche

Fresh shrimp with ALL the veggies, immersed in an easy citrus marinade, creates a delicious addition to your summertime lunch or dinner!!
5 from 3 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer
Cuisine Mexican
Servings 4 servings
Calories 143 kcal

Ingredients
  

  • 1 lb fresh shrimp, peeled and deveined
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • ½ cup fresh orange juice
  • 4 plum tomatoes, seeds removed, diced
  • 1 medium English Cucumber, diced
  • 2  jalapeños, seeds removed, diced
  • ½ cup cup fresh cilantro, chopped
  • ¼ cup diced red onion

Instructions
 

  • Dice cucumber; slice tomatoes in half, and scoop out seeds,then dice.  Remove seeds from the jalapeños, and dice. Finely dice red onion.
  • Juice Lemon, lime and orange.
  • Combine shrimp*, tomatoes, cucumbers, jalapeños, cilantro, red onion,and all of the juices into a bowl, stirring very well to combine.  Please be sure that the shrimp is covered in the marinade. 
    *PLEASE NOTE: If you prefer, you may cook the shrimp prior to adding to this recipe. 
  • Chill approximately 15-20 minutes to allow the shrimp to “cook” in the marinade juices.
  • Serve with tostadas or tortilla chips.

Nutrition Estimate

Calories: 143kcalCarbohydrates: 12gProtein: 24gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 183mgSodium: 142mgPotassium: 673mgFiber: 2gSugar: 6gVitamin A: 865IUVitamin C: 43mgCalcium: 107mgIron: 1mg
Keyword shrimp ceviche
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Greek Yogurt Tuna Salad – Project Meal Plan (Video)

Chock-full of scrumptious veggies, then tossed in a deliciously creamy yogurt sauce, this recipe from Danielle over at Project Meal Plan is the tuna salad you never knew you needed! You can learn more about Danielle here, she is a woman after my own heart. She does most of the work on her blog, recipes, photos and videos, by herself, and I can truly appreciate the hard work and effort she puts into her wonderful site. I look forward to trying more recipes from her!

We checked out this recipe due to hubby’s aversion to mayo, and it’s definitely a keeper! He likes seafood, but has never been a fan of canned tuna until recently. We are trying to eat healthy lunches, and found that canned tuna is lower on calories, high in protein, minerals and Omega 3 fatty acids DHA and EPA. Finally, it’s budget friendly, which is a HUGE plus in my book!

I used my 8″ Chef’s Knife for this recipe. This is the knife that I use every single day, whether cutting though veggies, grapes, cabbage or watermelon, it’s perfect!

Our 8″ Chef’s Knife will quickly become the most important knife in your kitchen! This best-in-class knife is fully forged from a single piece of high-carbon German steel and has a full tang for added balance. It features pinch-grip indicators on the blade and storage cover to help you stay safe in the kitchen.

Details

• 8″ curved blade.

• Use it for chopping, slicing, dicing, and mincing.

• Finely crafted from a single piece of fully forged, high-carbon German steel for superior cutting performance.

• Pakkawood handle provides a comfortable grip and extra durability.

• Full tang for strength and perfect balance.

• Tapered blade for precise cutting.

• Specially designed bolster evenly distributes weight and keeps the knife balanced.

• Storage cover keeps hands safe and protects the knife.

Click the link below to purchase yours today!

Click here to get yours today!!

Let’s jump right in!!

Ingredients

  • 2 stalks of celery
  • 1 cucumber
  • 1/2 red onion
  • 1 cup seedless red grapes, halved
  • 1 cup Smoked Almonds
  • 15-ounces chickpeas/garbanzo beans, drained, rinsed, skins removed
  • 14-ounces white albacore tuna, drained and flaked
  • 1 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper

Ingredients

Dice celery, cucumber and red onion.

Chop Almonds and halve grapes.

Whisk together yogurt, mustard, lemon juice, Worcestershire juice, salt and pepper.

Combine all ingredients, mixing well to incorporate.

Serve on lettuce wraps or pita bread. 

That’s it!  Such a quick, delicious and healthy lunch, I do hope that you’ll give it a try.  Please be sure to go visit Danielle over at Project Meal Plan to say hello!!

Heads up – these items are on sale this month only!! Click here to get yours today!

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Greek Yogurt Tuna Salad

Chock-full of scrumptious veggies, then tossed in a deliciously creamy yogurt sauce, this healthy and delicious recipe is the tuna salad you never knew you needed!
5 from 3 votes
Prep Time 10 mins
Cook Time 0 mins
0 mins
Total Time 10 mins
Course Lunch
Cuisine American
Servings 6 servings
Calories 392 kcal

Ingredients
  

  • 2 stalks celery
  • 1 cucumber
  • ½ red onion
  • 1 cup red grapes, halved
  • 1 cup smoked almonds
  • 15 oz chickpeas, drained, rinsed, skins removed
  • 14 oz white albacore tuna, drained and flaked
  • 1 cup plain Greek yogurt
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1.5 tsp Worcestershire Sauce
  • ¼ tsp Kosher Salt
  • ¼ tsp black pepper

Instructions
 

  • Dice celery, cucumber and red onion.
  • Chop Almonds and halve grapes.
  • Whisk together yogurt, mustard, lemon juice, Worcestershire juice, salt and pepper.
  • Combine all ingredients, mixing well to incorporate.
  • Serve on lettuce wraps or pita bread. 

Nutrition Estimate

Calories: 392kcalCarbohydrates: 33gProtein: 31gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 29mgSodium: 441mgPotassium: 743mgFiber: 9gSugar: 11gVitamin A: 98IUVitamin C: 6mgCalcium: 163mgIron: 4mg
Keyword lunch, salad, tuna
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!