Tuna-Stuffed Avocados
Creamy, tangy tuna salad piled into ripe avocado halves. It’s a no-cook dinner or lunch, ready in 10 minutes.
Nutrition per serving
2 stuffed avocado halves- Net carbs
- 4.6g
- Calories
- 556kcal
- Protein
- 40g
- Fat
- 39g
- Total carbs
- 16 g
- Fiber
- 11 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Crab-stuffed avocados: Sweet lump crab instead of tuna makes this feel like a special-occasion lunch, with no cooking.
- Fold the crab in very gently at the end so the lumps stay whole.
Spicy tuna (sushi-style): Sriracha mayo, sesame and green onion turn the filling into something like a spicy tuna roll, without the rice.
- Make the dressing with the mayonnaise, sriracha, sesame oil, lemon juice, salt and pepper, and leave out the Dijon, dill and capers. Fold in the tuna, celery, onion and green onions, then sprinkle the filled avocados with sesame seeds.
Greek yogurt (egg-free): Full-fat Greek yogurt and a splash of olive oil replace the mayonnaise for a tangier, egg-free tuna salad.
- Whisk the yogurt with the olive oil, Dijon, lemon juice, salt and pepper before folding in the tuna.
- Nice to have (optional)
- Nice to have (optional)
-
1 tsp Dijon mustardleave out -
1 tbsp fresh dillleave out -
1 tbsp capersleave out - Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $6.24 for 2 servings ($3.12 each) · how we estimate
Instructions
-
Drain the tuna thoroughly, pressing it with a fork. Extra water makes the salad soggy.
-
Halve and pit the avocados. Scoop out about 1 tbsp of flesh from each half to widen the cavity, then chop the scooped flesh. Brush the cut surfaces with a little lemon juice to slow browning.
-
In a bowl, stir together the mayonnaise, Dijon, remaining lemon juice, salt and pepper.
-
Add the tuna, celery, red onion, dill, capers and chopped avocado and fold until combined.
-
Mound the tuna salad generously into the avocado halves, dust with paprika and serve right away with a side salad or cucumber slices.
Tips for success
-
Choose avocados that yield to gentle pressure. Underripe ones are hard to scoop and taste bland. - For a tuna melt version, top each half with 1 tbsp shredded cheddar and broil 2–3 minutes until bubbly.
- Swap in chopped cooked shrimp, canned salmon or chicken salad. Homemade mayo makes it even better.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold.
Prep tip: For packed lunches, make the tuna salad without the chopped avocado and halve a fresh avocado when you eat.
Best fresh. Leftover tuna salad keeps up to 2 days refrigerated, though the chopped avocado in it will darken; halve the avocados just before serving.
Variations
3 variations, each with its own ingredients and macrosCrab-stuffed avocados
ProteinSweet lump crab instead of tuna makes this feel like a special-occasion lunch, with no cooking.
- tuna (5 oz / 142 g cans) → lump crab meat
4.6 g net · 490 kcal · 24 g protein · 39 g fat · ≈$6.62 per serving (same net carbs as the original)
Spicy tuna (sushi-style)
FlavorSriracha mayo, sesame and green onion turn the filling into something like a spicy tuna roll, without the rice.
- + 2 tsp sriracha
- + 1 tsp toasted sesame oil
- + 2 tbsp green onions
- + 1½ tsp sesame seeds
- no Dijon mustard
- no fresh dill
- no capers
6.1 g net · 594 kcal · 40 g protein · 42 g fat · ≈$3.12 per serving (+1.5 g net carbs vs the original)
Greek yogurt (egg-free)
DietFull-fat Greek yogurt and a splash of olive oil replace the mayonnaise for a tangier, egg-free tuna salad.
- mayonnaise → plain full-fat Greek yogurt
- + 1 tbsp extra-virgin olive oil
5.7 g net · 506 kcal · 43 g protein · 32 g fat · ≈$3.37 per serving (+1.1 g net carbs vs the original)
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Pin this recipe to your keto board so it’s there when you plan next week.
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