tuna salad stuffed avocado

This might be one of the most colorful meals I’ve made in a while. It makes me feel so good about eating it, and even better is that it was so delicious!

  • Tuna is a good source of omega-3 fats, high in protein, and low in fat.
  • Vegetables are full of antioxidants, phytonutrients & fiber, while also low in calories, fat, sodium, & sugar.
  • Avocados are a great source of mono-unsaturated fat, which is a heart healthy fat that has been shown to decrease bad cholesterol, increase good cholesterol, and possibly help with weight management (if replacing unhealthy fats).

This meal will keep you full for a while without weighing you down. It’s the perfect Spring/Summer lunch or light dinner. Serve with some fresh fruit to make it even more colorful & healthy :)

No worries if you aren’t a fan of tuna. Replace the tuna with 4 oz shredded cooked chicken or turkey breast or ½ cup white beans or chickpeas.

Tuna Salad Stuffed Avocado

by Meme Inge

Keywords: entree egg-free sugar-free soy-free nut-free low-carb gluten-free veggie-ful italian spice Tomato wine vinegar spring summer

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Ingredients (serves 1)

  • ½ avocado
  • 1 (5 oz) can tuna, drained & flaked
  • ½ tsp olive oil
  • ½ tsp red or white wine vinegar
  • ¼ tsp salt-free seasoning {all-purpose seasoning or Italian seasoning}
  • squeeze lemon juice
  • ½ cup chopped grape tomatoes (about 6)
  • 1 green onion, chopped
  • 1 yellow bell pepper


Scoop out the avocado, leaving a ¼-inch border around the edges. Put avocado flesh in a medium sized bowl. Stir in tuna, olive oil, vinegar, seasoning, and a squeeze of lemon juice. Mix well. Then add chopped tomatoes and green onion.

Slice the bell pepper in half, discarding the ribs and seeds. Dice half of the pepper, and stir it into tuna mixture.

Fill the remaining bell pepper half and the avocado shell with the tuna salad mixture. Serve with carrot sticks for dipping if desired. Enjoy!

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