Tuna Salad Stuffed Avocado

Why You’ll Love This Recipe

This recipe is the ultimate in fast, no-cook meals. It’s full of healthy fats from the avocado and lean protein from the tuna, making it ideal for those following keto, paleo, or gluten-free diets. You only need a few ingredients, and it’s easy to customize with whatever herbs, vegetables, or extras you have on hand. Plus, it looks elegant and tastes amazing with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe avocados, halved and pitted
• Canned tuna, drained
• Mayonnaise or Greek yogurt
• Dijon mustard (optional)
• Celery, finely chopped
• Red onion, finely chopped
• Lemon juice
• Salt and pepper
• Fresh parsley or dill for garnish (optional)

Directions

1. In a medium bowl, combine the drained tuna, mayonnaise or Greek yogurt, Dijon mustard (if using), chopped celery, red onion, lemon juice, salt, and pepper. Mix until well combined.
2. Slice the avocados in half and remove the pits. If desired, scoop out a bit of the flesh to create more space for the filling.
3. Spoon the tuna salad into the center of each avocado half, dividing the mixture evenly.
4. Garnish with fresh herbs and an extra squeeze of lemon juice if desired.
5. Serve immediately.

Servings and timing

This recipe makes 2 servings (4 avocado halves) and takes about 10 minutes to prepare.

Variations

• Spicy version: Add diced jalapeños or a dash of hot sauce to the tuna mixture.
• Mediterranean twist: Add chopped olives, cucumbers, and cherry tomatoes.
• Low-fat option: Use Greek yogurt instead of mayo for a lighter version.
• Zesty flavor: Add a splash of pickle juice or chopped pickles.
• Egg combo: Mix chopped hard-boiled eggs into the tuna salad for extra protein.

Storage/Reheating

Tuna salad can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
Avocados are best cut fresh before serving to prevent browning.
If storing, brush the avocado halves with lemon juice and wrap tightly in plastic wrap to slow oxidation.

FAQs

What type of tuna works best?

Chunk light or solid white albacore tuna packed in water or oil both work well, depending on your texture and flavor preference.

Can I make this dish ahead of time?

You can prepare the tuna salad ahead, but slice and fill the avocados just before serving to keep them fresh.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and high in healthy fats and protein, making it great for a keto diet.

Can I use another protein instead of tuna?

Absolutely. Try chicken salad, egg salad, or even chickpea salad for a vegetarian version.

How do I keep the avocado from browning?

Brush the avocado flesh with lemon or lime juice and keep it covered tightly until serving.

Can I use flavored tuna?

Yes, flavored canned tunas like lemon pepper or spicy chili can add extra punch without additional ingredients.

Is this dish gluten-free?

Yes, it contains no gluten-containing ingredients and is safe for those avoiding gluten.

What can I serve with these?

Serve with a side salad, roasted veggies, or crackers if you’re not avoiding carbs.

Can I mash the avocado into the tuna?

Yes, you can mash some of the avocado flesh and mix it into the tuna salad for a creamier consistency.

Are there dairy-free options?

Yes, simply use dairy-free mayo or avocado oil-based mayo instead of yogurt or traditional mayo.

Conclusion

Tuna Salad Stuffed Avocado is a deliciously simple, nutritious meal that’s ready in minutes. With its creamy texture, bold flavors, and wholesome ingredients, it’s perfect for busy days, healthy eating goals, or impressing guests with minimal effort. Once you try it, this fresh and satisfying dish is sure to become a regular on your menu.

Tuna Salad Stuffed Avocado

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Tuna Salad Stuffed Avocado is a quick, nutritious meal that combines creamy avocado halves with a fresh, protein-packed tuna salad filling. It’s perfect for a light lunch, snack, or appetizer, and naturally fits low-carb, keto, and gluten-free diets.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 servings (4 stuffed halves)
• Category: Lunch, Appetizer
• Method: No-Cook
• Cuisine: American

Ingredients

• 2 ripe avocados, halved and pitted
• 1 can (5 oz) tuna, drained
• 2 tablespoons mayonnaise or Greek yogurt
• 1 teaspoon Dijon mustard (optional)
• 1/4 cup celery, finely chopped
• 2 tablespoons red onion, finely chopped
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• Fresh parsley or dill, for garnish (optional)

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Instructions

1. In a bowl, mix tuna, mayo or yogurt, Dijon mustard (if using), celery, red onion, lemon juice, salt, and pepper until well combined.
2. Cut avocados in half and remove the pits. Optionally, scoop out a small amount of flesh to make room for the filling.
3. Spoon tuna salad into the avocado halves evenly.
4. Garnish with herbs and an extra squeeze of lemon if desired. Serve immediately.

Notes

• For extra flavor, mix in chopped pickles, olives, or a dash of hot sauce.
• Use Greek yogurt instead of mayo for a lighter version.
• Only prepare avocado halves right before serving to prevent browning.

Nutrition

• Serving Size: 2 avocado halves
• Calories: 380
• Sugar: 1g
• Sodium: 380mg
• Fat: 30g
• Saturated Fat: 5g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 10g
• Fiber: 7g
• Protein: 18g
• Cholesterol: 35mg