Refreshing, nutrient-packed, and low-carb, Tuna Salad Stuffed Avocado Halves turn simple pantry staples into a satisfying, high-protein meal. Savory flake tuna salad mixed with crisp celery, red onion, and Dijon mayo is piled high into buttery, naturally portioned avocado cups.
The secret to a light yet creamy filling that keeps the avocados fresh is Folding Greek Yogurt into the Mayo Base and Brushing the Avocados with Fresh Lemon Juice. The citrus brightens the rich tuna flavor while preventing the avocado flesh from browning.
Why You’ll Love This Quick Lunch
- 10-Minute Prep: Requires no cooking and comes together with basic pantry staples.
- Low-Carb & Keto-Friendly: High in healthy fats and lean protein with zero bread or grains required.
- Satisfying & Creamy: The rich, buttery texture of avocado pairs seamlessly with savory, crunchy tuna salad.
- Perfect for Meal Prep: Mix the tuna salad ahead of time for effortless assembly throughout the week.
Key Ingredients Overview
- Avocados: 2 large ripe Hass avocados (halved and pitted).
- Tuna Base: 2 cans (5 oz each) albacore white tuna in water (drained thoroughly).
- Creamy Dressing: 2 tablespoons mayonnaise, 2 tablespoons plain Greek yogurt (or sour cream), and 1 teaspoon Dijon mustard.
- Crunchy Mix-Ins: 1 stalk celery (finely diced), 2 tablespoons red onion (finely diced), and 1 tablespoon sweet pickle relish or capers (optional).
- Aromatics & Seasoning: 1 tablespoon fresh lemon juice, ½ teaspoon garlic powder, salt, and freshly cracked black pepper.
- Finishers: Freshly chopped dill or parsley, and everything bagel seasoning for garnish.
Step-by-Step Instructions
1.Mix Dressing & Aromatics:2 min.
In a medium mixing bowl, whisk mayonnaise, plain Greek yogurt, Dijon mustard, fresh lemon juice, garlic powder, salt, and black pepper until smooth.
2.Fold in Tuna & Crunchy Veggies:3 min.
Add the drained tuna, finely diced celery, red onion, and optional relish to the dressing bowl. Flake the tuna with a fork and toss until completely coated and creamy.
3.Prep & Season Avocado Halves:3 min.
Slice the avocados in half lengthwise and remove the pits. Scoop out a small spoonful of avocado flesh from the center to create a larger well (stir the extra scooped avocado right into the tuna salad). Brush the cut surfaces lightly with a splash of lemon juice to maintain brightness.
4.Stuff, Garnish & Serve Cold:2 min.
Spoon generous portions of the creamy tuna salad into each avocado well. Top with fresh dill, parsley, or everything bagel seasoning, and serve immediately!
Expert Tips for Success
- Drain Tuna Thoroughly: Press the canned tuna through a fine mesh strainer or lid to squeeze out all excess liquid, ensuring a thick tuna salad that won’t make the avocados watery.
- Choose Ripe, Firm Avocados: Look for avocados that yield gently to light pressure but remain firm enough to hold their boat shape without collapsing.
- Scoop Out Extra Well Space: Removing just 1 tablespoon of flesh from the center of each half gives you plenty of room to pile the tuna high without it spilling over.
The Recipe Card
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 4 Servings (4 Avocado Halves)
Ingredients:
- 2 Large Ripe Hass Avocados
- 2 cans (5 oz each) Albacore Tuna (drained)
- 2 tbsp Mayonnaise & 2 tbsp Plain Greek Yogurt
- 1 tsp Dijon Mustard & 1 tbsp Fresh Lemon Juice
- 1 Celery Stalk & 2 tbsp Red Onion (finely diced)
- ½ tsp Garlic Powder, Salt & Black Pepper
- Garnish: Fresh Dill or Everything Bagel Seasoning
Instructions:
Whisk mayonnaise, Greek yogurt, Dijon, lemon juice, garlic powder, salt, and pepper in a bowl. Fold in drained tuna, celery, and red onion. Halve and pit avocados, then brush with lemon juice. Scoop tuna salad into avocado wells, garnish with fresh herbs or bagel seasoning, and serve cold!
