Avocado Tuna Bruschetta
These Avocado Tuna Zucchini Bites are a fresh, high-protein appetizer made with grilled zucchini, creamy avocado, and canned tuna. They're easy to make, naturally low carb, and perfect for a light lunch, snack, or party appetizer
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Ingredients
- 2 medium zucchini cut into ¾-inch rounds
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Tuna Topping
- 1 5-ounce can tuna, drained
- 1 Hass avocado diced
- 1 cup cherry tomatoes quartered
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Preheat an outdoor grill or grill pan over medium-high heat.
- Brush both sides of the zucchini rounds with olive oil and season lightly with salt and pepper.
- Grill for **3 to 4 minutes per side**, or until tender with light grill marks. Transfer to a serving platter and let cool slightly.
- Meanwhile, in a medium bowl, combine the tuna, avocado, cherry tomatoes, parsley, lemon juice, and olive oil. Gently toss until everything is evenly coated. Season with salt and black pepper to taste.
- Spoon the tuna mixture onto each grilled zucchini round.
- Serve immediately.
Notes
No Grill?
Cook the zucchini in a grill pan, cast iron skillet, or air fryer.
Air Fryer:** Cook at **400°F (200°C)** for **8 to 10 minutes**, flipping halfway through.
Make It Even Higher in Protein
Stir 2 to 3 tablespoons of cottage cheese or plain Greek yogurt into the tuna mixture for an extra protein boost and a creamier texture.
Storage
The grilled zucchini can be prepared up to **2 days ahead** and stored in the refrigerator.
The tuna topping is best enjoyed fresh but can be refrigerated in an airtight container for up to **1 day**.