Tuna Salad Stuffed Avocados are my go-to when my fridge looks like a disaster and my stomach’s asking for something fresh. Ever just wish your lunch was way less boring? Me too. Life is too short for sad desk food and limp sandwiches, right? Actually, these easy avocados taste like you’re on vacation somewhere fancy. Oh, and if you love big flavor with little effort, you might also want to peek at these chickpea avocado salad sandwiches to brighten your lunch hour. 
Ask an irresistible, sweet-tooth question
Okay, serious question—why do so many salads make you feel like you’re working through lawn clippings, not lunch? There’s nothing wrong with a little sweet crisp apple tucked inside your salad, or maybe grapes. And now I have to ask: ever tossed in a handful of chopped pickles for a wild zing? Try it. Your tastebuds will high five you.
Why You’ll Love This Recipe
First, I should admit something: I’m obsessed with avocados. They’re pillowy, creamy magic. When you stuff them with tuna salad, it feels like eating at a five-star restaurant in your sweats. But the real treat? Clean-up is basically nothing. No bowls stacking up like you’re washing dishes for a crowd. That’s reason enough for me to put this on repeat. And it’s actually filling. Not, y’know, “I’ll be hungry again in 30 minutes” filling.
Ingredients
I keep it basic. Most of the time, I use canned tuna—packed in water since I’m not made of fancy dollars. A couple decent avocados (don’t go for ones that feel like softballs or cement blocks). A spoonful of mayo. Maybe a squeeze of fresh lemon. Usually some diced red onion, little bit of celery, pinch of salt and pepper, if I’m feeling snazzy. If you want to swing extra, toss in chopped dill or a swirl of Dijon mustard. This recipe doesn’t need a billion things. Maybe that’s why it tastes so fresh. 
Timing
You’re looking at ten minutes. Tops. Okay, if your cat’s climbing on your counters or your phone rings in the middle, maybe fifteen. But still, it’s so quick. The hardest part is halving the avocados without smushing your thumb. Promise.
Step-by-Step
Here’s how I usually roll: I mix up the tuna, mayo, onion, celery, lemon, and season everything in a little bowl. Keep it chunky—no need to mash like potatoes. Next, halve your avocados and scoop out some flesh (not all, just enough to make a boat). Pile in your salad like you’re generous at a potluck. Sometimes I sprinkle with extra pepper or a dab of hot sauce. And eat it straight from the avocado shell with a spoon. That last part is important. 
Nutritional Information
Listen, I am not your doctor. But I can say these Tuna Salad Avocados are absolutely packed with healthy fats, lots of protein, and just the right amount of fiber. They fill you up without feeling heavy, so you don’t start snoring at your desk. And since you skip the bread, it’s lower-carb than most sandwiches, with none of that post-lunch sluggishness.
Healthier Alternatives
Trying to cut back on the mayo? I get it. Swap in a dollop of Greek yogurt. If you’re not into tuna, try salmon or whatever lean protein you like—rotisserie chicken works, too. For vegans, well, this obviously won’t work (sorry, pals), but you could totally use chickpeas just like in those chickpea avocado salad sandwiches I love. Add extra veggies for crunch, and skip the salt if you’re watching your sodium. That’s the beauty: you can riff off this recipe a hundred ways.
Serving Suggestions
- Serve alongside refreshing watermelon arugula salad with feta for a bright lunch.
- Pair with crisp tortilla chips for a more munchable meal.
- Top with spicy sriracha if you’re feeling wild.
- Chill in the fridge before serving for an extra pop on a summer day.
Common Mistakes
I’ve had my fair share of “oops” moments. Don’t use overripe avocados. You’ll regret it. Also—don’t drown the tuna in mayo unless you want to feel like you’re eating salad dressing. Taste the salad before stuffing. Everyone’s salt-o-meter is different. And lastly, don’t serve them straight from the fridge. Let them sit out a few minutes so you don’t break a tooth on your avocado.
Storing Tips
These are best fresh, but if you’ve got leftovers (ha, good luck), toss plastic wrap over the avocados super snug so they don’t brown. Maybe add a little lemon squeeze right on top. The tuna filling keeps fine for a day or so in the fridge, but the avocados do darken if left out long. Pro tip: store the salad and the cut avocados separate, only stuff when ready to eat. Tastes better that way.
Common Questions
Can I make Tuna Salad Avocados ahead?
Yep! Mix the tuna salad ahead of time, but don’t cut or stuff the avocados until right before eating or you’ll get brown mush.
Are these good for meal prep?
I wouldn’t completely prep the avocados, but the tuna filling stores amazingly. Pack up and just cut up avocado when you’re hungry.
Does tuna in oil work for this?
Sure! Should taste richer. Drain it well, though, or your salad will slide right out.
What if my avocado is a little too firm?
You can scoop just a little and mix it into the salad, but a firm avocado just doesn’t eat as smoothly. Let it ripen up a bit!
Dive Into Simple and Amazing Tuna
That’s my not-so-secret approach to a lunch that honestly makes me happy. Tuna Salad Avocados are tasty, surprisingly filling, and honestly, if you eat them with a cold drink and a little daydream, you’ll feel completely refreshed. Want even more inspiration? Check out Tuna Stuffed Avocados from Downshiftology or head to this Tuna Stuffed Avocado creation from Kalyn’s Kitchen for new twists to try. Hope your next lunch is a winner, and hey, don’t forget that dessert matters too—peek at these cheesecake stuffed strawberries to round out your meal. 
Tuna Salad Stuffed Avocados
Ingredients
Method
- In a bowl, mix the drained tuna, mayonnaise, diced red onion, diced celery, lemon juice, salt, and pepper until well combined but still chunky.
- Slice the avocados in half and scoop out a little of the flesh to create a bowl without removing all of it.
- Spoon the tuna salad mixture generously into the avocado halves.
- Sprinkle with additional pepper or drizzle with hot sauce if desired, and serve directly from the avocado skin with a spoon.
