Tuna stuffed avocados are a low-carb, high-protein, no-cook recipe where fresh avocado halves are filled with a zesty tuna salad mixture made from canned tuna, Greek yogurt, Dijon mustard, and lemon juice. It’s an all-in-one bite that delivers creaminess, protein, and bold flavor without the need for bread or complicated prep.
Why You’ll Love These Protein-Packed Tuna Stuffed Avocados
Let me count the reasons:
Ready in under 10 minutes
High in protein, low in carbs
Naturally gluten-free and keto-friendly
Fresh, clean ingredients
Perfect for lunch, meal prep, or snacks on the go
What Do Tuna Stuffed Avocados Taste Like?
Imagine smooth, buttery avocado filled with a tangy, creamy tuna salad that’s brightened by lemon and balanced with just the right kick of mustard and garlic. The textures play beautifully together: rich avocado, chunky tuna, smooth yogurt. Add parsley or capers on top for a burst of freshness and saltiness—perfection!
Health Benefits of Tuna Stuffed Avocados
Protein-Packed: Tuna and Greek yogurt provide lean, muscle-supporting protein
Heart-Healthy Fats: Avocados offer fiber and good fats to support brain and heart health
No Refined Carbs: Great for low-carb, keto, or paleo lifestyles
Omega-3s: Tuna is rich in essential fatty acids for anti-inflammatory support
Quick & Balanced: Everything you need in one easy-to-make dish
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Ingredients You’ll Need
2 ripe avocados, halved and pitted
1 can (5 oz) tuna in water, drained
1/4 cup plain Greek yogurt (full-fat or low-fat)
1 tablespoon Dijon mustard
1 tablespoon lemon juice (fresh is best!)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon chopped fresh parsley(optional)
1 tablespoon capers(optional, for garnish)
Tools You’ll Need
Medium mixing bowl
Fork or spoon for mixing
Knife and spoon (for slicing and scooping avocados)
Measuring spoons
Serving plate
Ingredient Swaps & Additions
I promised you flexible—check these out:
No Greek yogurt? Use mashed avocado, mayo, or sour cream
No Dijon? Yellow mustard or whole grain mustard works well too
Want it spicier? Add a few dashes of hot sauce or sriracha
More crunch? Stir in diced celery or red onion
Make it vegan? Use mashed chickpeas instead of tuna
How to Make Tuna Stuffed Avocados (Step-by-Step)
1. Mix the Tuna Salad
In a medium bowl, combine:
1 can tuna (drained)
1/4 cup Greek yogurt
1 tbsp Dijon mustard
1 tbsp lemon juice
1/4 tsp garlic powder
1/4 tsp onion powder
Salt & pepper to taste
Mix until creamy and well combined.
2. Prep the Avocados
Cut 2 ripe avocados in half and remove the pits. If the center hole is small, scoop out a bit more flesh to create space for the tuna filling.
3. Stuff the Avocados
Spoon the tuna mixture evenly into the center of each avocado half.
4. Garnish & Serve
Top with chopped parsley and a few capers if using. Serve immediately with a fork and a big smile!
What to Serve with Tuna Stuffed Avocados
These beauties are perfect on their own, but if you’re building a bigger plate, try:
A side of cucumber salad or roasted veggies
Hard-boiled eggs or a simple boiled sweet potato
Served on top of mixed greens for a full salad-style meal
With seed crackers for some crunch on the side
Tips for the Best Tuna Stuffed Avocados
Use ripe but firm avocados so they hold the filling well
Scoop out a little extra avocado flesh for more room if needed
Make the tuna salad ahead of time and store in the fridge for up to 3 days
Add lemon juice directly to avocado if you’re prepping ahead—it helps prevent browning
Storage Instructions
Tuna salad filling can be stored in an airtight container in the refrigerator for up to 3 days
Assembled avocado boats are best eaten right away (avocados brown quickly!)
To prep ahead, store the filling separately and cut/assemble just before serving
Frequently Asked Questions (FAQ)
Can I make these ahead of time?
Yes! Prep the tuna filling up to 3 days ahead. Just slice and stuff the avocados right before serving to keep them fresh.
Is this keto-friendly?
Absolutely. These are high in healthy fats, protein, and very low in carbs.
Can I use flavored tuna?
Sure! Just skip or reduce the added spices and mustard depending on the flavor.
What can I use instead of Greek yogurt?
Try mayo, mashed avocado, or even hummus for a unique twist.
Why You’ll Keep Coming Back to This Recipe
These Protein-Packed Tuna Stuffed Avocados check all the boxes: fast, flavorful, nutritious, and crazy satisfying. It’s one of those recipes that proves healthy food doesn’t have to be boring or bland. Whether you’re meal-prepping for the week or need a last-minute meal in a pinch, this one’s a keeper.
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If you try this recipe, I’d love to see how it turned out!
📸 Tag me on Pinterest or drop a comment with your review. Your feedback helps others discover and fall in love with real-food recipes!
Nutritional Information (Per Serving – 1 Stuffed Avocado Half, Approximate)
Calories: 220
Protein: 14g
Carbs: 5g
Fat: 17g
Fiber: 6g
Sugar: 1g
Nutritional info may vary depending on brand of tuna and yogurt used.
Protein-Packed Tuna Stuffed Avocados
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Author:Debra
Total Time:10 minutes
Ingredients
2 ripe avocados, halved and pitted
1 can (5 oz) tuna in water, drained
1/4 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon chopped fresh parsley (optional)
1 tablespoon capers (optional, for garnish)
Instructions
Prepare the tuna filling:
In a medium bowl, combine the drained tuna, Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Mix well until the tuna is evenly coated and the mixture is creamy.
Prepare the avocado:
Slice the avocados in half and remove the pits. If the hole left by the pit is too small to hold the filling, scoop out a little of the flesh to create more space.
Stuff the avocados:
Spoon the tuna mixture evenly into the hollowed-out centers of each avocado half.
Garnish and serve:
Sprinkle with fresh parsley and top with capers, if desired. Serve immediately as a healthy and satisfying meal or snack.
Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.
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