Why You’ll Love This Recipe

Tuna Salad Stuffed Avocado is a versatile and delicious dish that’s quick to prepare. The combination of the rich, buttery avocado and the savory tuna salad creates a perfect balance of creamy and crunchy textures. It’s a nutrient-packed meal that’s full of healthy fats, protein, and fiber. Plus, it’s incredibly customizable: you can add extra veggies, herbs, or spices to make it your own. Whether you’re looking for a healthy lunch, a light dinner, or a snack, this dish is sure to become a favorite!

Ingredients

  • 2 ripe avocados

  • 1 can (5 oz) tuna in water or oil, drained and flaked

  • 1/4 cup plain Greek yogurt (or mayonnaise, for a creamier option)

  • 1 tablespoon Dijon mustard

  • 1 tablespoon fresh lemon juice

  • 1/4 cup red onion, finely chopped

  • 1/4 cup celery, finely chopped

  • 1 tablespoon fresh parsley, chopped (optional)

  • Salt and pepper, to taste

  • Paprika or chili flakes (optional, for garnish)

  • 1 tablespoon olive oil (optional, for extra richness)

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

Directions

1. Prepare the avocado:

  • Cut the avocados in half and remove the pit. Using a spoon, scoop out some of the flesh to create a hollow space for the tuna salad, being careful not to break the skin. Set the scooped-out avocado aside in a small bowl.

2. Make the tuna salad:

  • In a medium bowl, combine the flaked tuna, Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, chopped red onion, celery, and parsley. Stir well to combine. Season with salt and pepper to taste.

  • Mash the scooped-out avocado into the tuna salad mixture for extra creaminess, and adjust the consistency with a little extra yogurt or mayonnaise if needed.

3. Stuff the avocados:

  • Spoon the tuna salad mixture into the hollowed-out avocado halves, filling them generously. Top with a sprinkle of paprika or chili flakes for extra flavor and a bit of color.

4. Serve and enjoy:

  • Serve immediately, or refrigerate until ready to eat. These stuffed avocados make a great light meal, snack, or appetizer.

Servings and Timing

  • Servings: 2 people (1 stuffed avocado per person)

  • Prep Time: 10 minutes

  • Total Time: 10 minutes

Variations

  • Add more veggies: You can add diced cucumber, bell pepper, or cherry tomatoes to the tuna salad for added crunch and freshness.

  • Spicy version: Stir in some chopped jalapeños, sriracha, or hot sauce to the tuna salad for a spicy kick.

  • Avocado with egg: Add a hard-boiled egg, diced or chopped, to the tuna salad for extra protein and a creamy texture.

  • Cheese lover’s version: Top the tuna salad with a sprinkle of shredded cheese, like cheddar or mozzarella, before serving for a cheesy twist.

Storage/Reheating

Tuna Salad Stuffed Avocado is best served fresh as the avocado can brown and lose its texture over time. However, you can store the tuna salad mixture separately in an airtight container in the refrigerator for up to 1-2 days. When ready to serve, simply scoop the salad into fresh avocado halves. Avoid storing the filled avocados, as the avocado will begin to oxidize and turn brown.

FAQs

Can I use canned tuna in oil instead of water?

Yes, you can use canned tuna in oil for a richer flavor. Just be sure to drain the oil before mixing it into the salad.

Can I make this recipe ahead of time?

You can prepare the tuna salad mixture in advance and store it in the refrigerator for up to 2 days. However, it’s best to stuff the avocados just before serving to prevent the avocado from browning.

Can I use a different type of protein?

Yes! You can substitute tuna with shredded chicken, crab meat, or even a plant-based protein like chickpeas for a different flavor profile.

How can I prevent the avocado from browning?

To prevent the avocado from browning, you can sprinkle the inside of the avocado with lemon juice before stuffing it. This will help slow down oxidation.

Can I make this dish vegetarian?

Yes! Simply replace the tuna with mashed chickpeas or tofu for a vegetarian-friendly version. You can also use any type of plant-based protein that you prefer.

Conclusion

Tuna Salad Stuffed Avocado is a delicious, healthy, and satisfying dish that combines creamy avocado with a flavorful tuna salad filling. It’s a simple yet impressive meal that’s packed with protein, healthy fats, and fresh flavors. Perfect for lunch, dinner, or a snack, this dish is customizable and easy to prepare, making it a great addition to your weekly meal rotation. Enjoy the rich, creamy texture and tangy, savory flavors in every bite!

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Tuna Salad Stuffed Avocado

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 servings
  • Category: Snack, Side Dish
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free
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Description

Tuna Salad Stuffed Avocado is a refreshing, healthy, and easy-to-make dish that combines creamy avocado with a protein-packed, flavorful tuna salad. This low-carb, nutrient-dense meal is perfect for a light lunch, snack, or even a quick dinner. The creamy avocado contrasts perfectly with the zesty tuna salad, and it’s fully customizable with added veggies, spices, or proteins. Simple, satisfying, and packed with healthy fats, protein, and fiber, this dish is sure to become a favorite!

Ingredients

  • 2 ripe avocados

  • 1 can (5 oz) tuna in water or oil, drained and flaked

  • 1/4 cup plain Greek yogurt (or mayonnaise, for a creamier option)

  • 1 tablespoon Dijon mustard

  • 1 tablespoon fresh lemon juice

  • 1/4 cup red onion, finely chopped

  • 1/4 cup celery, finely chopped

  • 1 tablespoon fresh parsley, chopped (optional)

  • Salt and pepper, to taste

  • Paprika or chili flakes (optional, for garnish)

  • 1 tablespoon olive oil (optional, for extra richness)

Instructions

  • Prepare the avocado: Cut the avocados in half and remove the pit. Scoop out some of the flesh to create space for the tuna salad, being careful not to break the skin. Set the scooped-out avocado aside in a bowl.

  • Make the tuna salad: In a medium bowl, mix the flaked tuna, Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, red onion, celery, and parsley. Stir well and season with salt and pepper to taste. Mash the scooped avocado into the salad for added creaminess.

  • Stuff the avocados: Spoon the tuna salad mixture into the avocado halves. Garnish with paprika or chili flakes if desired.

  • Serve and enjoy: Serve immediately or refrigerate until ready to eat.

Notes

For extra crunch, add diced cucumber, bell peppers, or cherry tomatoes to the tuna salad.To make it spicier, stir in jalapeños, sriracha, or hot sauce.The tuna salad mixture can be made ahead of time and stored for up to 2 days in the fridge.

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