If you’re craving a lunch that’s as satisfying as it is simple, Tuna Salad Stuffed Avocados just might become your new go-to recipe. Each bite is a fresh, creamy, and tangy delight, brimming with wholesome protein and the buttery texture of ripe avocados. Whether you need a speedy lunch, a light dinner, or an app-worthy snack that’ll impress your friends, these flavorful boats are here to brighten your table—and your day.
Ingredients You’ll Need
One of the best things about Tuna Salad Stuffed Avocados is how the ingredients balance each other so effortlessly. Every element adds a little pop—whether it’s crunch, creaminess, tang, or freshness—that comes together in a dish that always hits the spot.
- Avocados: Choose ripe but not mushy avocados; they form the perfect creamy vessel for our tuna salad!
- Canned tuna: Go with a good-quality tuna packed in water or olive oil; either way, drain it well for the best texture.
- Mayonnaise or Greek yogurt: Mayo brings classic richness, but Greek yogurt gives a light, tangy twist—pick your favorite or mix both!
- Dijon mustard: Just a touch amps up the tang and complexity, making the flavors shine.
- Lemon juice: Fresh lemon cuts through the richness and adds a bright, zippy note to every bite.
- Celery: Finely chopped celery adds that essential crunch and a hint of earthiness.
- Red onion: Minced red onion brings color and a quick, sharp bite that wakes up the salad.
- Fresh parsley: Chopped parsley adds herby freshness and a lovely green flecked look.
- Salt and pepper: Season to taste; a little goes a long way in enhancing all the flavors!
- Paprika or everything bagel seasoning (optional): Sprinkle some on top for a fun, punchy finish and a pop of color.
How to Make Tuna Salad Stuffed Avocados
Step 1: Mix the Tuna Salad
In a medium bowl, combine your drained tuna, mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, finely chopped celery, minced red onion, chopped parsley, and a pinch each of salt and pepper. Stir until everything is well combined—don’t be afraid to tweak the ingredients to suit your taste. The mix should be creamy with a little crunch and zing.
Step 2: Prepare the Avocados
Slice your avocados in half and carefully remove the pits. For extra filling capacity, gently scoop out a small portion of flesh from each half to create a well, and if you like, fold those avocado pieces into your tuna salad! That way you get even more creamy texture and flavor in every mouthful.
Step 3: Stuff the Avocados
Place your avocado halves on a platter or individual plates. Using a spoon, generously fill each one with the tuna salad mixture, mounding it up for maximum satisfaction. Aim for equal distribution so no one misses out on this deliciously creamy, tangy filling!
Step 4: Garnish and Serve
Finish off your Tuna Salad Stuffed Avocados with a sprinkle of paprika or everything bagel seasoning if you’re feeling adventurous. The bright pop of color and subtle flavor hit is completely worth it. Now they’re ready to be enjoyed fresh—and trust me, they won’t last long!
How to Serve Tuna Salad Stuffed Avocados
Garnishes
A simple sprinkle of paprika gives a classic splash of color and barely-there smokiness, while everything bagel seasoning offers crunch and savory whimsy. For extra elegance, try fresh herbs like additional chopped parsley or even chives, or a light drizzle of olive oil.
Side Dishes
Tuna Salad Stuffed Avocados shine alongside crispy pita chips, a leafy green salad, or a bowl of summery soup. For a heartier meal, pair with quinoa or roasted sweet potatoes. Crunchy raw veggies—think bell peppers, cucumbers, or carrots—add texture and a satisfying complete-meal feel.
Creative Ways to Present
Serve these beauties on individual small plates with a wedge of lemon and a few extra parsley sprigs for that bistro look. For parties, make mini stuffed avocados by using halved baby avocados or halved cucumber cups. Or, scoop the filling into lettuce wraps for a truly allergen-friendly twist!
Make Ahead and Storage
Storing Leftovers
If you have extra Tuna Salad Stuffed Avocados, place them in an airtight container and try to press a piece of plastic wrap directly onto the exposed avocado to minimize browning. Enjoy within a day for best freshness, as avocados oxidize fairly quickly.
Freezing
While tuna salad freezes well, avocados really don’t—they tend to lose their beautiful texture and color. For the best results, freeze the tuna salad filling separately in a tightly sealed container, and stuff fresh avocados when you’re ready to serve.
Reheating
This dish is best served chilled or at room temperature. If your filling has been in the fridge, let it sit out for 10-15 minutes before serving to bring out the flavors and soften the avocado slightly. Avoid microwaving, as this can make the avocado mushy and unappetizing.
FAQs
Can I make Tuna Salad Stuffed Avocados in advance?
You can prep the tuna salad a day ahead and store it in the refrigerator. However, hold off on cutting and stuffing the avocados until shortly before serving to keep them bright and fresh, since avocados brown quickly when exposed to air.
What type Lunch
Both chunk light and solid white albacore tuna work beautifully in this recipe. Tuna packed in water gives a lighter feel, while those in oil add a little extra richness. It’s all about your personal texture and flavor preference!
How do I keep the avocados from browning?
Brushing the cut avocado flesh lightly with lemon juice does wonders for slowing down oxidation. If storing leftovers, press plastic wrap tightly against the surface to minimize air contact.
Are there good dairy-free substitutions?
Absolutely! Use a vegan mayo or pure mashed avocado in the filling to make this dish creamy and 100 percent dairy-free—just as rich and satisfying as the original.
Can I add other mix-ins to the tuna salad?
Go wild! Diced pickles, capers, jalapeños, or a touch of sriracha all bring unique flavors. Chopped hard-boiled egg or shredded carrot can also boost protein and texture for an extra hearty lunch.
Final Thoughts
If you’re looking for a fun, nourishing, and utterly craveable meal, Tuna Salad Stuffed Avocados deliver every single time. They’re quick to whip up and always disappear fast, so give them a spot in your regular lunch rotation—you won’t be disappointed!
Print
Tuna Salad Stuffed Avocados Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Tuna Salad Stuffed Avocados are a delicious and satisfying low-carb lunch option. Creamy avocado halves are filled with a flavorful tuna salad mixture, creating a perfect balance of textures and flavors.
Ingredients
Avocado:
- 2 ripe avocados (halved and pitted)
Tuna Salad:
- 1 (5 oz) can tuna (drained)
- 2 tablespoons mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons celery (finely chopped)
- 1 tablespoon red onion (minced)
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper to taste
- Paprika or everything bagel seasoning for garnish (optional)
Instructions
- In a medium bowl, mix the tuna, mayonnaise, Dijon mustard, lemon juice, celery, red onion, parsley, salt, and pepper until well combined. Scoop out a small portion of the avocado flesh to make more room for the filling, and gently fold that into the tuna salad if desired.
- Spoon the tuna mixture evenly into the avocado halves. Garnish with a sprinkle of paprika or everything bagel seasoning if using. Serve immediately.
Notes
- For a lighter version, use plain Greek yogurt in place of mayo.
- This dish is best served fresh, but the tuna salad can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 avocado half with filling
- Calories: 240
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg
