15-Minute Tuna Stuffed Avocados
Creamy avocado halves filled with a zesty, protein-rich tuna salad make a healthy, low-carb meal in just 15 minutes. Perfect for quick lunches, light dinners, or meal prep, this dish is high in protein, fiber, and heart-healthy fats.
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.
