americanlowcarbtunaavocadobeginnerno-cooklunch

Tuna-Stuffed Avocado

Name: Tuna-Stuffed Avocado
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: 2 medium ripe avocados; 15 ml lemon juice; 1 g freshly ground black pepper; 150 g canned tuna in water, drained; 45 g mayonnaise; 50 g celery, very finely diced; 10 g fresh chives, finely sliced; 1 tsp lemon zest; 1 g fine salt; 1 g freshly ground black pepper; 5 g fresh chives, finely sliced; 0.5 g freshly ground black pepper

Creamy ripe avocado halves are filled with a bright, savory tuna salad sharpened with lemon, celery, chives, and black pepper. It is a quick, low-carb dish with rich texture, clean flavors, and no cooking required.

10 min

2 servings

394 kcal

American

Ingredients

Avocado base

2 mediumripe avocados
15 mllemon juice
1 gfreshly ground black pepper

Tuna filling

150 gcanned tuna in water, drained
45 gmayonnaise
50 gcelery, very finely diced
10 gfresh chives, finely sliced
1 tsplemon zest
1 gfine salt
1 gfreshly ground black pepper

Finish

5 gfresh chives, finely sliced
0.5 gfreshly ground black pepper

Instructions

1
Cut the avocados in half lengthwise, remove the pits, and check that the flesh is ripe but still firm enough to hold a filling. Brush or drizzle the cut surfaces with lemon juice to slow browning, then season lightly with black pepper.
2
In a small bowl, combine the drained tuna, mayonnaise, diced celery, sliced chives, lemon zest, salt, and black pepper. Mix with a fork until the tuna is evenly coated but still slightly chunky; this keeps the filling from becoming pasty.
3
If the avocado cavities are small, scoop out a little flesh from each half and fold it into the tuna mixture, mashing it lightly for a creamier texture. Spoon the filling generously into the avocado halves, mounding it slightly.
4
Finish with the remaining chives and a final grind of black pepper. Serve immediately while the avocado is fresh and the filling is cool.

Nutrition per serving

394 kcal

Calories

22g

Protein

Carbs

31g

Fat

Fiber

Notes

•For the best texture, use avocados that yield slightly to gentle pressure but are not mushy.
•Drain the tuna very well so the filling stays thick and spoonable.
•You can replace part of the mayonnaise with thick Greek yogurt for a lighter, tangier filling, though this will change the dietary profile.
•Serve on lettuce leaves or with cucumber slices for an easy low-carb lunch.

Background

Stuffed avocados became popular in mid-20th-century American home cooking, when canned tuna salads and avocado-based lunches appeared frequently in entertaining and diet-focused menus. This version reflects the classic American habit of pairing creamy mayonnaise-based tuna salad with fresh produce for a quick, satisfying meal.

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