Tuna Stuffed Avocados
A quick, healthy recipe featuring creamy avocados and protein-packed tuna salad. Perfect for lunch, a light dinner, or meal prep
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Servings: 4
Notes
Ingredients:
- 4 ripe avocados
- 2 cans (5 oz each) of tuna (albacore preferred)
- 1/4 cup mayonnaise
- 1 celery stalk, diced
- 2 tablespoons red onion, diced
- 1 to 2 tablespoons chopped parsley, chives, or other fresh herbs
- 1/2 tablespoon Dijon mustard
- Salt and pepper, to taste
Instructions:
- In a medium bowl, combine the tuna, mayonnaise, celery, red onion, herbs, Dijon mustard, salt, and pepper. Mix until well combined.
- Cut the avocados in half and remove the pits.
- Spoon the tuna salad generously into the center of each avocado half.
- You can prepare the tuna salad ahead of time—it keeps well in the fridge for 3 to 4 days. Just slice fresh avocado when you're ready to serve.
- If you're serving a crowd, squeeze lemon juice over the avocado halves to help prevent browning.