I grew up with tuna salad sandwiches—good ol’ white bread, mayo, and tuna. It was a lunchbox staple. But as I got older and started paying attention to what actually made me feel good, I realized I needed a swap that kept the creamy, satisfying flavors but ditched the processed carbs.
That’s where this tuna stuffed avocado recipe comes in. It’s fresh, loaded with protein, and the healthy fats from the avocado keep you full for hours.
And let’s be real—sometimes, the simplest ingredients create the best flavors. Creamy avocado, flaky tuna, crunchy veggies, and a pop of citrus? Perfection.
This is my go-to for a quick lunch, post-workout meal, or even an easy appetizer when friends come over. It’s fresh, fast, and ridiculously tasty.
🔥 Pro Tips for the Best Flavor
✅ Use Wild-Caught Tuna – It has a cleaner taste and better texture than conventional canned tuna.
✅ Go Heavy on the Lemon Juice – It brightens up the flavors and keeps the avocado from browning.
✅ Chop Your Veggies Small – The finer the chop, the better the texture. No one wants a huge chunk of raw onion overpowering their bite.
🌱 Variations & Substitutions
💛 Dairy-Free? Swap Greek yogurt for mashed avocado or a splash of olive oil.
💛 Low-Carb Crunch? Toss in some chopped pickles or cucumbers for extra crispness.
💛 Spicy? Add a dash of hot sauce or sprinkle in some cayenne.
💛 Vegan? Use mashed chickpeas instead of tuna for a plant-based option.
🍽️ How to Serve It
- Lunch Bowl: Serve with a side of quinoa or arugula salad.
- Appetizer: Cut each avocado half in half again and serve as bite-sized snacks.
- Snack Attack: Scoop it up with cucumber slices or gluten-free crackers.
Creamy Tuna Stuffed Avocados
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A fresh, protein-packed meal made with creamy avocado and a zesty tuna filling. Perfect for lunch, snacks, or a healthy dinner.
Ingredients
- 1 large ripe avocado, halved and pitted
- 1 (5 oz) can wild-caught tuna, drained
- 2 tbsp Greek yogurt (or mayo for a richer taste)
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (adds a little kick!)
- 1 tbsp red onion, finely chopped
- 1 tbsp celery, finely chopped
- 1 tbsp fresh parsley or cilantro, chopped
- ½ tsp garlic powder
- Salt & black pepper, to taste
- Optional toppings: Cherry tomatoes, radishes, or a sprinkle of red pepper flakes
Instructions
Prep the Avocados:
Scoop out a little of the avocado flesh to create more space for the filling. Don’t waste it—just mash it up and mix it into the tuna salad for extra creaminess.
2️⃣ Mix the Filling:
In a bowl, combine tuna, Greek yogurt (or mayo), lemon juice, mustard, red onion, celery, parsley, garlic powder, salt, and pepper. Stir everything together until well combined.
3️⃣ Stuff the Avocados:
Spoon the tuna mixture evenly into the avocado halves. If you like things extra fancy, top with a few slices of cherry tomatoes or radishes for color and crunch.
4️⃣ Serve & Enjoy:
Eat it straight from the avocado shell or scoop it onto gluten-free crackers or lettuce cups.
Notes
Best eaten fresh but can be stored in the fridge for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snack
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: ~250
- Sugar: ~1g
- Sodium: ~350mg
- Fat: ~18g
- Saturated Fat: ~3g
- Unsaturated Fat: ~12g
- Trans Fat: 0g
- Carbohydrates: ~8g
- Fiber: ~5g
- Protein: ~20g
- Cholesterol: ~35mg
