Name: Protein-Packed Tuna Stuffed Avocados
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 ripe avocados; 1 can (5 oz) tuna packed in water, drained; 2 tablespoons plain Greek yogurt; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 celery stalk, finely chopped; 1 small red onion, finely chopped; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste; Optional: pinch of paprika or cayenne for a little kick

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I love a meal that's quick, nutritious, and delicious, and this Protein-Packed Tuna Stuffed Avocados recipe fits that bill perfectly. It’s a creamy, nutrient-dense lunch or snack featuring ripe avocados filled with a flavorful, protein-rich tuna salad that's both satisfying and easy to prepare.

Ingredients

2 ripe avocados

1 can (5 oz) tuna packed in water, drained

2 tablespoons plain Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1 celery stalk, finely chopped

1 small red onion, finely chopped

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Optional: pinch of paprika or cayenne for a little kick

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cut the avocados in half and remove the pits. I scoop out a small amount of the flesh to create a larger cavity for the tuna filling and set aside the scooped avocado.

In a medium bowl, I combine the drained tuna, Greek yogurt, Dijon mustard, lemon juice, celery, red onion, parsley, and the reserved avocado flesh.

I mix everything well until all ingredients are incorporated and creamy. Then, I season with salt, pepper, and a pinch of paprika or cayenne if I want a little extra kick.

I spoon the tuna mixture evenly into each avocado half.

I usually serve this immediately for the freshest taste, but chilling it briefly works well if I prefer it cooler.

Servings and timing

This recipe makes 2 servings. It takes about 10 minutes total — no cooking needed, so it’s perfect for a quick meal or snack.

Variations

I sometimes swap the Greek yogurt for mashed avocado to keep it extra creamy and dairy-free. Adding chopped hard-boiled eggs or capers gives it an extra protein boost and a bit of zing. For an even more refreshing twist, I toss in some diced cucumber or a handful of cherry tomatoes. If I want a little crunch, toasted nuts or seeds on top do the trick.

Storage/Reheating

Since this recipe uses fresh avocado and tuna salad, I like to eat it right away for the best texture and flavor. However, if I have leftovers, I store them in an airtight container in the fridge and eat them within 1 day. Keep in mind the avocado might brown slightly, so squeezing a bit of lemon juice on top helps maintain its color. I don’t recommend reheating this dish — it’s best served cold or at room temperature.

FAQs

Can I use canned salmon or chicken instead of tuna?

Absolutely! Canned salmon or chicken work well and will give a slightly different but equally tasty twist to the recipe.

What if I don’t have Greek yogurt?

I sometimes substitute plain yogurt or even mayonnaise if I want a richer flavor, but Greek yogurt keeps it lighter and healthier.

How do I keep the avocado from browning?

Adding lemon juice helps slow browning. Also, eating it right after preparation is best for freshness.

Can I make this recipe ahead of time?

I prefer to assemble just before eating, but you can prepare the tuna mixture a few hours ahead and store it separately. Add it to the avocado right before serving.

Is this recipe keto-friendly?

Yes, it’s low in carbs and high in healthy fats and protein, making it great for a keto diet.

Conclusion

This protein-packed tuna stuffed avocado recipe is one of my go-to meals when I want something quick, healthy, and satisfying. It’s simple to make but packed with flavor and nutrients, perfect for lunch or a hearty snack. I hope trying it brings the same enjoyment to your kitchen as it does to mine!

Recipe:

Protein-Packed Tuna Stuffed Avocados

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Author: Cheryl
Total Time: 10 minutes
Yield: 2 servings

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Description

A quick, nutritious, and delicious meal featuring ripe avocados filled with a creamy, protein-rich tuna salad. Perfect for a light lunch or snack, packed with healthy fats and protein, and ready in just 10 minutes with no cooking required.

Instructions

Cut the avocados in half and remove the pits. Scoop out a small amount of the flesh to create a larger cavity for the tuna filling and set aside the scooped avocado.
In a medium bowl, combine the drained tuna, Greek yogurt, Dijon mustard, lemon juice, celery, red onion, parsley, and the reserved avocado flesh.
Mix everything well until all ingredients are incorporated and creamy. Season with salt, pepper, and a pinch of paprika or cayenne if desired.
Spoon the tuna mixture evenly into each avocado half.
Serve immediately for the freshest taste, or chill briefly if preferred cooler.