These Tuna Stuffed Avocados are a quick, satisfying, and nutrient-packed meal that combines creamy avocado with protein-rich tuna salad.
Packed with heart-healthy fats, fiber, and lean protein, this low-carb, high-satiety dish is perfect for busy lunches, light dinners, or meal prep.
Ready in just 15 minutes, it’s flavorful, filling, and a wholesome choice for everyday cooking.
15-Minute Tuna Stuffed Avocados
Equipment
- 1 Mixing Bowl
- 1 spoon or spatula
- 1 knife
- 1 Cutting board
Ingredients
- 4 medium avocados
- 2 5-ounce cans tuna, drained (preferably albacore)
- ¼ cup mayonnaise
- 1 stalk celery finely diced
- 2 tablespoons red onion finely diced
- 1 –2 tablespoons fresh herbs parsley, chives, or your choice, chopped
- ½ tablespoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients. Wash the avocados thoroughly under cold running water to remove any residue. Dry them gently with a clean kitchen towel. Dice the celery into small, even pieces and finely chop the red onion. If using fresh herbs like parsley or chives, wash them, remove any tough stems, and chop them finely. This preparation ensures each bite of the salad is flavorful and balanced.
- Drain the Tuna: Open the cans of tuna and drain any excess liquid completely. You want the tuna to be as dry as possible so it blends well with the other ingredients and doesn’t make the avocado soggy. Transfer the drained tuna into a medium-sized mixing bowl. Flake it gently with a fork to separate any large chunks, ensuring an even texture for your salad.
- Mix the Tuna Salad Base: Add the diced celery, red onion, and chopped herbs to the bowl with the tuna. Next, spoon in the mayonnaise and add the Dijon mustard. Sprinkle in salt and freshly ground black pepper to taste. Using a spoon or spatula, gently fold all the ingredients together. Take care not to mash the tuna too much; the goal is a creamy, cohesive mixture with distinct chunks for texture. Taste the salad and adjust seasoning if necessary.
- Prepare the Avocados: Using a sharp knife, slice each avocado in half lengthwise, circling around the pit. Twist the halves gently to separate them. Carefully remove the pit using a spoon or by lightly tapping it with a knife and lifting it out. Using a spoon, scoop out a small portion of the avocado flesh to create a slightly larger cavity for the tuna filling. You can reserve the scooped avocado for another use, like adding to the salad.
- Assemble the Tuna-Stuffed Avocados: Take a generous spoonful of the tuna salad and place it into the hollowed-out center of each avocado half. Press down gently so the salad sits neatly in the cavity but does not overflow. Repeat this process for all avocado halves, making sure each portion is evenly distributed. For a visually appealing presentation, slightly mound the tuna on top rather than flattening it.
- Optional Garnish and Serving Tips: For an added burst of flavor and to prevent the avocado from browning, squeeze a little fresh lemon juice over the exposed avocado flesh. You can also sprinkle a few extra chopped herbs on top for garnish. Serve immediately for the best taste and texture. These stuffed avocados are perfect on their own or paired with a side salad or crisp crackers.
- Storage and Meal Prep Advice: If you want to meal prep, store the tuna salad separately in an airtight container in the refrigerator for up to 3–4 days. Slice avocados fresh just before serving to maintain their bright green color and creamy texture. This makes it easy to enjoy a quick, healthy lunch or dinner anytime.
Notes
- Use ripe but firm avocados to ensure they hold their shape and provide a creamy texture without being mushy.
- Preferably use albacore tuna for a milder flavor, but any canned tuna in water or oil works.
- Adjust mayonnaise and Dijon mustard to taste for creaminess and tanginess.
- Fresh herbs like parsley, chives, or dill enhance flavor and add freshness.
- Serve immediately after assembling for best taste and appearance; avocado can brown if left exposed too long.
- Optional: Add a squeeze of lemon juice on the avocado to prevent browning.
- This recipe is low-carb, gluten-free, and high in protein, making it versatile for various diets.
Chef’s Secrets For Perfect Flavor
To elevate the flavors of your tuna-stuffed avocados, focus on balancing texture and seasoning.
Gently flake the tuna rather than mashing it to maintain a pleasant bite.
Use crisp, fresh celery and finely diced onion for crunch without overpowering the tuna’s natural taste.
Fresh herbs are essential—they add brightness and prevent the salad from tasting flat.
A small squeeze of lemon juice in the tuna mixture can enhance all flavors while keeping the avocados vibrant.
For a creamier texture, consider blending part of the avocado into the tuna mixture itself.
Serving Suggestions For Every Meal
These stuffed avocados are versatile and can be served in multiple ways.
For a light lunch, serve as is with a side of leafy greens or a simple cucumber salad.
For a more substantial meal, pair with roasted vegetables, quinoa, or a fresh grain bowl.
You can also serve them as an appetizer at gatherings by cutting avocados into smaller wedges and scooping bite-sized portions of tuna salad on top.
Garnish with a sprinkle of paprika or microgreens to make them visually appealing and restaurant-ready.
Storage Tips To Keep Fresh
Tuna salad can be prepared ahead and stored in an airtight container in the refrigerator for 3–4 days.
Avoid mixing the salad with avocados until ready to serve, as the avocado flesh browns quickly when exposed to air.
To maintain the avocado’s vibrant color, squeeze a little lemon or lime juice over the surface just before serving.
If you have leftover stuffed avocados, cover tightly with plastic wrap and refrigerate, but note they are best eaten the same day for optimal texture and flavor.
Frequently Asked Questions
1. Can I use other types of tuna?
Yes! While albacore tuna is preferred for its mild flavor, you can use skipjack, yellowfin, or chunk light tuna. Adjust seasoning slightly, as some varieties may be stronger in taste.
2. How can I prevent avocado from browning?
To keep avocado bright and green, add a squeeze of lemon or lime juice before assembling the stuffed halves. Serve immediately or cover tightly with plastic wrap to limit air exposure.
3. Is this recipe suitable for meal prep?
Absolutely. Prepare the tuna salad in advance and store it in an airtight container in the fridge. Slice avocados fresh when ready to serve to maintain texture and prevent browning.
4. Can I make this recipe dairy-free?
Yes. Simply replace mayonnaise with a dairy-free version, such as vegan mayo or mashed avocado blended into the tuna for creaminess. The flavor remains delicious and satisfying.
5. Can I add extra ingredients to the tuna salad?
Yes! Consider adding diced bell peppers, cherry tomatoes, olives, or a pinch of smoked paprika for extra flavor. Be careful not to overfill the avocados to maintain a neat presentation.
