If you’re craving a fresh, vibrant, and satisfying dish that’s as pretty to look at as it is delicious, this Tuna Stuffed Avocados Recipe is a total winner. It combines creamy ripe avocados with a savory, tangy tuna salad that’s perfectly balanced in flavors and textures. Whether you’re after a quick lunch, a light dinner, or a show-stopping appetizer, these stuffed avocados come together in no time and offer a healthy, protein-packed meal that feels indulgent yet nourishing. Trust me, once you try this Tuna Stuffed Avocados Recipe, it’ll become a staple you’ll turn to again and again!
Ingredients You’ll Need
Getting this Tuna Stuffed Avocados Recipe right is all about simple, fresh ingredients that bring incredible flavor and texture to the table. Each component plays a crucial role, whether it’s the creaminess of the avocado or the crunch of celery, making this dish both tasty and satisfying.
- 4 avocados: Choose ripe but firm avocados to get that perfect creamy base without it turning mushy.
- 2 5-ounce cans tuna: Albacore tuna is ideal here for its mild flavor and meaty texture.
- 1/4 cup mayonnaise: Adds a luscious, creamy binder for the tuna salad.
- 1 stalk of celery, diced: Gives a refreshing crunch and brightens up the mixture.
- 2 tbsp red onion, diced: Adds a punch of sharpness and color contrast.
- 1-2 tbsp chopped parsley, chives, or herbs: Fresh herbs bring a fragrant, herbal lift to the salad.
- 1/2 tbsp Dijon mustard: Adds a subtle tang and depth to the dressing.
- Salt and pepper, to taste: Essential seasonings that balance all the flavors perfectly.
How to Make Tuna Stuffed Avocados Recipe
Step 1: Prepare the Tuna Salad
Start by opening the cans of tuna and draining any excess liquid to keep your salad from becoming watery. In a mixing bowl, combine the tuna with the mayonnaise, diced celery and red onion, chopped herbs, Dijon mustard, salt, and pepper. Stir until everything is nicely incorporated. The result should be creamy, but with little bursts of crunch and herbaceous freshness.
Step 2: Prep the Avocados
Slice each avocado in half lengthwise and gently remove the pits. You want to keep the halves intact as they’ll become bowls for the tuna salad. If you want to keep the avocado from browning, sprinkle or rub a bit of fresh lemon juice on the flesh at this point. This is especially handy if you’re prepping ahead or serving later.
Step 3: Stuff the Avocados
Generously spoon the tuna salad into each avocado half, allowing the filling to mound slightly over the top. The cool creaminess of the avocado paired with the tangy, savory tuna salad is what makes this recipe so irresistible. Serve immediately for the best texture and appearance.
How to Serve Tuna Stuffed Avocados Recipe
Garnishes
Sprinkle the tops with extra freshly chopped herbs like parsley or chives to add a pop of green and freshness. If you like a little heat, a light sprinkle of smoked paprika or red pepper flakes adds a subtle kick without overpowering the flavors.
Side Dishes
This recipe is so satisfying on its own, but pairing it with a crisp green salad or a simple bowl of soup really rounds out the meal. Light, citrusy side salads with lemon vinaigrette are great companions, enhancing the fresh notes already present in the stuffed avocados.
Creative Ways to Present
For a party, try scooping out some of the avocado flesh and mixing it gently with the tuna salad for a creamy twist, then spoon it back into the shell. Or arrange the halves on a platter with colorful vegetable crudités or crisp crackers to turn this humble dish into a beautiful appetizer spread.
Make Ahead and Storage
Storing Leftovers
If you want to prepare the tuna salad portion in advance, it stores beautifully in an airtight container in the fridge for up to 3 to 4 days. Just slice the avocados fresh when you’re ready to serve to keep them gorgeous and green – nobody wants browned avocado halves!
Freezing
Unfortunately, freezing isn’t recommended for this Tuna Stuffed Avocados Recipe, as the texture of the avocado changes drastically and becomes mushy upon thawing. Your best bet is to store the tuna salad separately and keep the avocados fresh.
Reheating
This recipe is best enjoyed cold or at room temperature, so reheating isn’t necessary. If you prefer a warm dish, use warmed tuna salad on the side and serve alongside freshly sliced avocados for the best balance.
FAQs
Can I use fresh tuna instead of canned?
You absolutely can! If you use fresh tuna, sear or grill it lightly and then flake it for the salad. It will give a slightly different texture and taste but still be delicious.
What kind of mayonnaise works best?
Regular or light mayonnaise both work well, depending on your preference. For a healthier twist, you can substitute with Greek yogurt or a mix of both.
How do I keep avocados from browning if I’m not eating them immediately?
Rub fresh lemon or lime juice on the cut avocado flesh, then wrap tightly with cling film to minimize oxygen exposure. This helps slow down browning and keeps it looking fresh.
Can I add other ingredients to the tuna salad?
Definitely! Some people enjoy diced pickles, capers, or even a hard-boiled egg for added flavor and variety.
Is this recipe suitable for meal prep?
Yes! Prepare the tuna salad in advance and keep it refrigerated. Slice the avocados fresh each day for the best texture and flavor. This makes a quick, wholesome lunch or snack option.
Final Thoughts
This Tuna Stuffed Avocados Recipe feels like a little celebration of fresh, wholesome ingredients coming together in the easiest, most delicious way possible. It’s one of those recipes you’ll find yourself recommending to friends because it impresses every time without any fuss. So go ahead, grab some ripe avocados and your favorite canned tuna, and enjoy this simple yet delightful dish that’s perfect for any occasion.
Print
Tuna Stuffed Avocados Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Tuna Stuffed Avocados deliver a delicious, nutritious, and easy-to-make meal perfect for lunch or a light dinner. Creamy avocados are halved and filled with a flavorful tuna salad made from albacore tuna, mayonnaise, celery, red onion, fresh herbs, and Dijon mustard. This refreshing and satisfying dish is gluten-free, packed with protein and healthy fats, and can be prepped quickly in just 15 minutes.
Ingredients
Avocado and Tuna Salad
- 4 avocados
- 2 cans (5 ounces each) albacore tuna, drained
- 1/4 cup mayonnaise
- 1 stalk celery, diced
- 2 tablespoons red onion, diced
- 1–2 tablespoons chopped parsley, chives, or other fresh herbs
- 1/2 tablespoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Tuna Salad: In a mixing bowl, combine the drained tuna, mayonnaise, diced celery, diced red onion, chopped herbs, and Dijon mustard. Season with salt and pepper to taste. Stir thoroughly until all ingredients are well mixed and the salad has a creamy consistency.
- Slice the Avocados: Carefully slice each avocado in half lengthwise and remove the pit. Use a spoon to create a slightly larger cavity if needed to hold the tuna salad.
- Fill the Avocado Halves: Spoon several generous dollops of the tuna salad onto each avocado half, evenly distributing the filling among all 8 halves.
Notes
- You can prepare the tuna salad in advance and refrigerate it for up to 3-4 days. Simply slice the avocados fresh when ready to serve to avoid browning.
- If serving for a group, rub fresh lemon juice onto the avocado halves before filling to prevent discoloration and browning.
- This recipe fits well into Whole30 and gluten-free dietary plans.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
