Tuna Stuffed Avocado Recipe

I’m excited to share my twist on Tuna Stuffed Avocado Recipes where spicy jalapeno, crisp bell pepper, and cilantro join tuna in avocado halves for a bright, mayo free lunch that’s surprisingly satisfying.

I love lunches that feel clever not fussy, so I started stuffing ripe avocados with a lively tuna in water mix and now I’m kinda hooked. The creamy avocado with that punchy tuna filling makes weekday eating feel less boring and more like a tiny win.

It looks way nicer than it needs to and always gets people asking what I did, which cracks me up. This little southwest inspired idea landed on my Tuna Stuffed Avocado Recipes list and honestly I catch myself making it too often.

Try it once and you might end up doing the same, no lie.

Ingredients

• Avocado: creamy, rich in monounsaturated fats and fiber, keeps you full not sweet.
• Tuna: lean protein, low carb, helps muscle repair, slightly briny flavor.
• Red bell pepper: bright crunch, vitamin C power, adds natural sweetness to bite.
• Red onion: sharp bite, adds a bit of carbs and antioxidants, kinda zesty.
• Jalapeno: spicy kick, tiny vitamin C, brings heat not sweetness, remove seeds for mild.
• Greek yogurt: swaps mayo for tangy creaminess, adds protein and lower fat.
• Lime: bright citrus, adds sour zing, wakes the whole dish and gives vitamin C.
• Cilantro: fresh herby pop, tiny antioxidants, makes the mix taste bright and kinda lively.

Ingredient Quantities

• 2 ripe avocados
• 1 (5 oz) can tuna in water
• 1/3 cup red bell pepper, finely diced
• 2 tbsp red onion, finely diced
• 1 small jalapeno, seeded and chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp plain Greek yogurt
• 1 tbsp fresh lime juice
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• Salt and freshly ground black pepper to taste
• Optional 2 tbsp canned black beans or corn

How to Make this

1. Drain the tuna well and flake it with a fork into a medium bowl.

2. Finely dice the red bell pepper and red onion, chop the cilantro, and seed and finely chop the jalapeno (leave some seeds if you want more heat).

3. Add the veggies and cilantro to the tuna, then stir in 2 tbsp plain Greek yogurt, 1 tbsp fresh lime juice, 1/4 tsp ground cumin, 1/4 tsp chili powder, and a pinch of salt and pepper. Mix to combine.

4. If using the optional 2 tbsp canned black beans or corn, drain and fold them in now.

5. Taste the filling and adjust: more lime if it needs brightness, more yogurt if too dry, more salt or pepper to your liking.

6. Halve the 2 ripe avocados, remove the pits and scoop out a tablespoon or two of flesh from each half to enlarge the cavity; toss that scooped avocado into the tuna mix for extra creaminess if you want.

7. Rub a little lime juice on the exposed avocado flesh to slow browning, then spoon the tuna mixture into each avocado half, packing it down and mounding it up a bit.

8. Garnish with extra cilantro, a sprinkle of chili powder or cumin, and another squeeze of lime if you like.

9. Serve immediately as a fresh lunch or chill for up to a few hours in an airtight container, but eat the same day so the avocados dont brown too much.

Equipment Needed

1. Can opener and small fine-mesh sieve or colander for draining the tuna and beans (or use the lid to drain if needed)
2. Medium mixing bowl
3. Fork for flaking the tuna and mixing the filling
4. Chef’s knife
5. Cutting board
6. Measuring spoons (for the yogurt, lime, cumin, chili powder)
7. Spoon or rubber spatula for folding ingredients and scooping into avocados
8. Melon baller or tablespoon to scoop and enlarge the avocado cavity, plus an airtight container if you plan to chill leftovers

FAQ

Tuna Stuffed Avocado Recipe Substitutions and Variations

• Avocado: swap with halved bell pepper, cucumber boats (scoop seeds), tomato cups, or large romaine leaves — peppers give a crunchy shell, cucumber is light and fresh, tomatoes are juicy so drain extra liquid first.
• Tuna (canned): use canned salmon, canned chicken, cooked shrimp, or mashed chickpeas/white beans for a vegetarian option; drain and flake or mash to match the texture.
• Plain Greek yogurt: replace with mayo, sour cream, mashed avocado (if you arent using it as the vessel), or plain dairy-free yogurt; use a 1:1 ratio and adjust for creaminess.
• Jalapeno: sub with serrano (hotter), poblano (milder), a pinch of red pepper flakes, or diced green bell pepper for no heat; remove seeds to cut back spiciness.

Pro Tips

– Drain that tuna really well and pat it dry with paper towels so the mix doesnt get watery and make the avocado soggy, wet filling kills the texture.

– Pick avocados that give to a gentle press but arent mushy; if theyre slightly underripe you can speed ripening by putting them in a paper bag with a banana for a day, if theyre too soft use them right away.

– For extra creaminess mash a spoonful of the scooped avocado into the tuna instead of piling on more yogurt, it keeps the flavor fresh and the texture silkier, also toast some pepitas or add chopped celery for crunch.

– Keep the avocado halves looking green by rubbing lime juice on the exposed flesh and pressing plastic wrap right onto the surface, and if you need to hold it a few hours store in an airtight container with a lime wedge to keep things bright.