Tuna Salad Stuffed Avocado
Creamy tuna salad piled into avocado halves for a no-cook lunch that needs no bread. It takes 10 minutes, travels well, and lands at 4 grams of net carbs per serving.
Skip the bread, keep the tuna
This is tuna salad that uses the avocado as the bowl. You scoop out a little of the flesh, mix it into the tuna for extra creaminess, then mound the whole thing back into the shells. No mayo-soaked bread, no crackers, just protein and healthy fat that actually keeps you full.
It is a no-cook lunch, so it is ideal for hot days or a fast desk meal. The lemon and celery keep it bright, and a little Dijon adds a savory edge.
- Choose avocados that yield slightly to a gentle squeeze
- Fold a spoon of the scooped avocado into the tuna for creaminess
- A squeeze of lemon keeps the avocado from browning
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Ingredients
- 2 medium ripe avocados (net carbs →)
- 1 can (5 ounces) tuna in water or olive oil, drained (net carbs →)
- 2 tablespoons mayonnaise (net carbs →)
- 1 stalk celery, finely diced (net carbs →)
- 1 tablespoon finely diced red onion (net carbs →)
- 1 tablespoon fresh lemon juice (net carbs →)
- 1/2 teaspoon Dijon mustard (net carbs →)
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley, for garnish (net carbs →)
Instructions
- 1Halve the avocados and remove the pits, then scoop a spoonful of flesh from each half into a mixing bowl, leaving a sturdy shell.
- 2Add the drained tuna, mayonnaise, celery, red onion, lemon juice, and Dijon to the bowl.
- 3Mash and stir until the tuna salad is creamy but still has some texture, then season with salt and pepper.
- 4Spoon the tuna salad back into the avocado halves, mounding it slightly.
- 5Garnish with chopped parsley and a little extra lemon juice, then serve.
Nutrition (per serving)
Recipe FAQ
How do I keep the avocado from turning brown?
Lemon juice is your friend. The acid in the tuna salad slows browning, and a light squeeze over the cut edges helps too. If you are packing it for later, press plastic wrap directly against the surface and eat within a day for the best color.
Can I make the tuna salad ahead?
Yes. Mix the tuna salad without the avocado and keep it in the fridge for up to three days. Cut and fill fresh avocados the day you eat it, since avocado does not store well once it is scooped and exposed to air.
Is canned tuna keto-friendly?
Plain canned tuna in water or olive oil has zero carbs, so it is a keto staple. Watch flavored pouches and anything packed in a sauce, which can add sugar. Stick with straightforward tuna and build the flavor yourself with mayo, lemon, and mustard.
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