Tuna stuffed avocados are a delicious low-carb, keto, Whole30 and paleo-friendly lunch or snack recipe. A simple combination of tuna salad and avocados, they’re easy to make, loaded with healthy protein, healthy fats and will keep you satiated long after lunch is over.
Tuna Stuffed Avocado
Tuna stuffed avocados are my new favorite lunch recipe – and I think they’ll soon be yours. I’ve always been a fan of tuna salad but recently realized that I just don’t make it nearly as often as I used to. Because I don’t eat much gluten-free bread (and I used to eat tuna salad on sandwich bread), my old recipe inadvertently fell by the wayside.But it’s time to resurrect it don’t you think? And what better way than to use avocados as the new delivery mechanism for the most delicious tuna salad recipe.
Tuna Stuffed Avocados are Low-Carb and Healthy
This tuna stuffed avocado recipe seems to tick a lot of dietary boxes – it’s low-carb, keto, Whole30, paleo, gluten-free and dairy-free. It’s a high-protein (23g of protein per serving) and high-fat recipe (of the healthy variety) that will keep you quite full. This means you’ll be less likely to grab carby, sugary and unhealthy meal options.
How to Make Tuna Stuffed Avocados
One of the things I love about this recipe (in addition to the bright, fresh flavor) is how easy it is to make.
Just add the tuna, mayonnaise, celery, onion, herbs, Dijon mustard, salt and pepper to a small mixing bowl. Use a fork to break up the tuna and thoroughly mix all of the ingredients together.
Then use a large knife to cut your avocados in half and remove the seed. Add a few dollops of tuna salad onto each avocado half and that’s it – so easy. To eat the tuna stuffed avocados, just use a spoon or fork to scoop out a bite of the tuna salad with a chuck of avocado. It’s creamy, savory, herby and slightly crunchy from the celery and onion. Totally delicious.
If you enjoy this recipe, then check out my Pico de Gallo Stuffed Avocados. I think you’ll love that recipe as well!
