Tuna Stuffed Avocado

Tuna Stuffed Avocado is flavored with red onion, cilantro, and lime, and this is a perfect dinner idea when it’s too hot to cook! And if you’re a fan of tuna and avocado you’ll love this idea for a quick meal.

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This Tuna Stuffed Avocado is a recipe I created with the tuna packed in olive oil that I’ve been infatuated with for so long. And if it’s HOT right now where you live, I think this is perfect for a no-cook low-carb dinner. Of course, there’s evidence on the blog of how I love the combination of tuna, avocado, cilantro, and lime. But if you don’t like cilantro I’d just leave that out for this tasty tuna stuffed avocado recipe.

I updated the photos for this very old recipe, and I also updated the recipe to make it a bit easier. The old recipe peeled the avocado and then scooped most of it out, leaving a “shell” of avocado to stuff with tuna. But when I made this again (a few times to get it just right) it seemed unnecessarily difficult to me to handle the peeled avocado. So the new recipe uses the avocado skin as a vessel to hold the tasty tuna, avocado, cilantro, lime, and red onion mixture.

I recommend serving this with lime wedges so you can add a generous squeeze of lime at the table. I thought one large avocado and one can of tuna was enough for a light lunch or dinner for two people, but I’ll give you some side dish recommendations below. And if you’re dying from the heat, I hope this no-cook recipe can help!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• tuna packed in olive oil, preferably Genova Tuna in Olive Oil (affiliate link)
• ripe avocado
• red onion
• cilantro
• Olive Oil
• Mayo
• fresh-squeezed lime juice, I used my fresh-frozen lime juice
• sea salt (or salt) and fresh ground black pepper to taste
• additional lime for serving, if desired

What canned tuna did I use to stuff the avocado?

I started to love tuna packed in olive oil years ago when I tried fancy imported Italian tuna, and that’s amazing if it’s in the budget for you. But when I looked for a cheaper alternative, I fell in love with Genova Tuna in Olive Oil (affiliate link), and that’s the one I always buy now.

How low in carbs is the Tuna Stuffed Avocado?

This perfect hot-weather lunch has only 4 net carbs per serving, with 19 grams of protein.

Steps for Making Tuna Stuffed Avocado:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Drain tuna into a colander placed in the sink and gently break apart with a fork.
2. Finely chop red onion and cilantro. (You can use green onion instead of red onion if you prefer, especially if you’re not using cilantro.)
3. Cut avocado in half. I used my favorite avocado tool.
4. Scrape out most of the avocado, leaving a tiny but next to the skin. Put avocado into a large, flat bowl.
5. Use a large fork to thoroughly mash the avocado.
6. Then mix olive oil, mayo, lime juice, salt, and pepper into the mashed avocado.
7. Mix the drained tuna into the avocado mixture.
8. Then gently stir in the chopped cilantro and red onion.
9. Stuff the mixture into the avocado halves and devour!
10. Serve with a generous wedge of lime to squeeze on at the table if you’re a lime fanatic like I am!

Make it a Low-Carb Meal:

If you want to serve Tuna Stuffed Avocado as a main dish for a more substantial meal, it would taste great with one of these salads:

More recipe ideas with Tuna:

If you’re a tuna fan, check out my collection of Amazing Healthy Tuna Recipes for lots more delicious ideas with canned tuna!