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15-Minute Healthy Tuna Stuffed Avocados

Kathleen R. Coffey
A fresh and flavorful tuna salad nestled inside creamy avocado halves, this recipe is quick to prepare, protein-packed, and heart-healthy.
Perfect for light lunches or easy meal prep, it combines wholesome ingredients into a delicious, satisfying dish.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Light Dinner, Lunch, Snack
Cuisine American, Healthy
Servings 4

Equipment

  • 1 Medium Mixing Bowl
  • 1 Sharp Chef’s Knife
  • 1 Avocado Slicer
  • 4 Set Measuring Spoons
  • 1 Serving Spoon

Ingredients
  

  • 4 ripe avocados
  • 2 cans 5 ounces each albacore tuna, drained
  • 1/4 cup mayonnaise
  • 1 stalk celery finely diced
  • 2 tablespoons red onion finely diced
  • 1 to 2 tablespoons fresh herbs parsley, chives, or mixed, chopped
  • 1/2 tablespoon Dijon mustard
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Prepare Fresh Ingredients: Begin by gathering all your fresh ingredients to ensure a smooth cooking process.
    Rinse the celery stalk under cold water, then finely dice it into small, uniform pieces to add a pleasant crunch to the tuna mixture.
    Next, peel and finely dice the red onion—this will provide a mild, slightly sweet sharpness that complements the creamy avocado.
    If using fresh herbs such as parsley or chives, rinse them thoroughly and chop them finely to release their bright flavors evenly throughout the tuna salad.
  • Drain Tuna Thoroughly: Open the cans of albacore tuna and drain off all excess liquid completely. This step is essential to avoid a soggy mixture.
    Use a fine mesh strainer or simply press the tuna lightly with the lid to expel moisture.
    Well-drained tuna ensures a creamy, balanced filling that will hold its shape when stuffed into the avocado halves.
  • Combine Tuna Salad Ingredients: In a medium-sized mixing bowl, add the drained tuna.
    Spoon in the mayonnaise, which acts as a creamy binder, creating a rich and smooth texture.
    Add the diced celery and red onion for crunch and mild pungency. Sprinkle the chopped herbs for freshness and color, and finally,
    add the Dijon mustard to introduce a subtle tangy depth of flavor.
    Season generously with salt and pepper according to your taste.
    Using a sturdy spoon or spatula, gently fold all ingredients together until well combined but not overly mashed—maintaining some texture is key.
  • Prepare the Avocados: Carefully slice each avocado in half lengthwise using a sharp chef’s knife, rotating the avocado as you cut around the large central pit.
    Twist the halves gently to separate them.
    Use an avocado slicer or a spoon to carefully remove the pit without damaging the creamy flesh.
    If desired, gently rub a little fresh lemon juice over the exposed avocado surfaces to prevent browning and add a hint of brightness.
  • Stuff the Avocado Halves: Using a spoon, generously scoop a few heaping spoonfuls of the prepared tuna salad into the hollow left by the pit in each avocado half.
    Be careful not to overfill, but make sure each half gets a balanced amount of filling.
    For a neat presentation, use the back of the spoon to smooth and press the tuna salad gently into place so it holds its shape.
  • Final Seasoning and Garnish: Optionally, sprinkle a little extra fresh chopped herbs or a pinch of black pepper over the stuffed avocados to enhance visual appeal and add a fresh burst of flavor.
    You can also drizzle a tiny bit of olive oil or a squeeze of lemon juice on top for added richness and brightness.
  • Serve and Enjoy Immediately: Serve the tuna stuffed avocados immediately to enjoy the creamy texture and fresh flavors at their peak.
    This dish pairs wonderfully with crisp green salads, crusty whole-grain bread, or simply on its own as a light, satisfying meal.
    If preparing ahead, keep the tuna salad refrigerated separately and slice avocados just before serving to prevent discoloration.

Notes

  • Choose perfectly ripe avocados – They should yield slightly to gentle pressure without being overly soft, ensuring they hold the tuna salad well.
  • Prevent browning with lemon juice – Lightly brushing avocado halves with fresh lemon or lime juice slows oxidation and keeps them fresh and vibrant.
  • Drain tuna thoroughly – Removing excess liquid prevents the filling from becoming watery and helps maintain a creamy consistency.
  • Adjust mayonnaise to taste – For a lighter option, substitute part or all of the mayonnaise with Greek yogurt or avocado oil mayo.
  • Add extra flavor twists – Enhance taste with chopped pickles, capers, or a dash of smoked paprika for depth.
  • Meal prep friendly – Prepare the tuna salad up to 4 days ahead, but slice and fill avocados just before serving for the best texture.
  • Serve chilled for freshness – Refrigerating the tuna salad before stuffing makes the dish extra refreshing, especially in warmer weather.