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
