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
Scale
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
