Ultimate Tuna Salad Stuffed Avocado (Printer-Friendly)
Avocado halves filled with savory tuna salad, fresh herbs, and crisp vegetables make a tasty, nutritious lunch option.
# What You’ll Need to Cook:
→ Protein Base
01 -
150 g canned tuna in olive oil, drained
→ Creamy Element
02 -
30 g light mayonnaise or Greek yogurt
→ Vegetables & Fresh Aromatics
03 -
2 ripe Haas avocados, halved and pitted
04 -
15 g red onion, finely diced
05 -
1 celery stalk, finely chopped
06 -
8 g fresh cilantro or parsley, chopped
→ Acidic Components & Seasonings
07 -
10 ml fresh lime or lemon juice
08 -
1 g sea salt, to taste
09 -
1 g freshly ground black pepper, to taste
→ Optional Add-ins
10 -
2 g Dijon mustard
11 -
2 g paprika for garnish
# Steps to Prepare:
01 -
Slice avocados in half lengthwise, remove the pits, and carefully scoop out a small amount of flesh to create a cavity while leaving a sturdy shell. Brush the avocado halves with half the lime or lemon juice to prevent browning.
02 -
In a medium bowl, combine the drained tuna, mayonnaise or Greek yogurt, diced red onion, chopped celery, chopped cilantro or parsley, remaining lime or lemon juice, salt, and pepper. Mix until just combined; fold gently to preserve texture.
03 -
Spoon the tuna salad mixture evenly into the prepared avocado halves, filling each cavity generously without overfilling.
04 -
Top each stuffed avocado with a sprinkle of paprika, additional herbs, or optional Dijon mustard for extra flavor. Serve immediately on a bed of mixed greens if desired.
# Extra Cooking Tips:
01 -
Choose avocados that yield slightly to gentle pressure for ideal creaminess and shape retention.
02 -
Drain tuna thoroughly to prevent excess moisture and preserve salad texture.
03 -
Tuna salad mixture can be made ahead and stored refrigerated for up to 3 days; prepare avocados just before serving.