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)

Cook Mode Prevent your screen from going dark

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.