Tuna Stuffed Avocados Recipe
Introduction
Tuna stuffed avocados make a delicious and nutritious meal that’s quick to prepare. Creamy avocado halves filled with a flavorful tuna salad create a perfect balance of textures and taste, ideal for a light lunch or snack.
Ingredients
- 4 avocados
- 2 cans (5 ounces each) tuna (preferably albacore)
- 1/4 cup mayonnaise
- 1 stalk celery, diced
- 2 tablespoons red onion, diced
- 1–2 tablespoons chopped parsley, chives, or other herbs
- 1/2 tablespoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Step 1: In a mixing bowl, combine the tuna, mayonnaise, diced celery, diced red onion, chopped herbs, Dijon mustard, salt, and pepper. Stir until all ingredients are well blended.
- Step 2: Slice the avocados in half and carefully remove the seeds. Spoon several spoonfuls of the tuna salad onto each avocado half, filling the hollow.
Tips & Variations
- Use Greek yogurt instead of mayonnaise for a lighter, tangier filling.
- Add a squeeze of fresh lemon juice to the tuna mixture to brighten the flavors and prevent avocado browning.
- Include diced cucumber or bell peppers for extra crunch.
- For a spicy kick, mix in a pinch of cayenne pepper or a few drops of hot sauce.
Storage
Store leftover tuna salad separately in an airtight container in the refrigerator for up to two days. To keep avocado halves from browning, sprinkle them with lemon juice, cover tightly with plastic wrap, and refrigerate; best eaten the same day. Assemble just before serving for freshest taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tuna in water instead of oil?
Yes, canned tuna in water works well and offers a lighter option. Just drain it thoroughly before mixing.
How do I prevent the avocado from browning?
Sprinkle lemon or lime juice on the avocado flesh and cover tightly to reduce oxidation. Serving immediately after preparation is best to enjoy its fresh color and taste.
PrintTuna Stuffed Avocados Recipe
A quick and healthy Tuna Stuffed Avocados recipe perfect for a light lunch or snack. Creamy avocados are filled with a flavorful tuna salad made from albacore tuna, mayonnaise, fresh celery, red onion, herbs, and tangy Dijon mustard, offering a creamy, savory, and nutritious meal that is easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
Ingredients
- 4 avocados
- 2 (5 ounce) cans albacore tuna
- 1/4 cup mayonnaise
- 1 stalk celery, diced
- 2 tbsp red onion, diced
- 1–2 tbsp chopped parsley, chives, and/or other herbs
- 1/2 tbsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Tuna Salad: In a mixing bowl, combine the canned tuna (drained), mayonnaise, diced celery, diced red onion, chopped herbs (parsley, chives, or your choice), Dijon mustard, and season with salt and pepper. Stir thoroughly until all ingredients are well blended to create a creamy tuna salad.
- Prepare the Avocados: Slice each avocado in half lengthwise and carefully remove the seed from the center.
- Stuff the Avocados: Spoon generous portions of the tuna salad onto each avocado half, ensuring the filling is evenly distributed. Serve immediately for best freshness.
Notes
- Use ripe avocados for a creamy texture; they should yield slightly when gently pressed.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Feel free to add a squeeze of lemon or lime juice to the tuna salad to enhance freshness and prevent avocado browning.
- Herbs can be customized to your preference – dill or cilantro work well.
- This recipe is best served fresh to avoid avocado oxidation.
Keywords: tuna salad, stuffed avocado, healthy lunch, low carb, quick recipe
