Avocados and Tuna Salad

Tuna Salad Stuffed Avocados

These Tuna Salad Stuffed Avocados are a delicious lunch or afternoon snack recipe. A simple combination of tuna salad and avocados, they are easy to make, and will keep you satiated for hours.

Stuffed Avocados

Avocado is a wonderful food that I always have on hand and add to sandwiches, salads, or pretty much any meal of the day. It’s smooth texture and mild flavor goes so well with everything. 

The Old Bay Seasoning in this recipe packs a mild level heat. Think more a warmth heat than an actually spiciness. It’s perfectly to serve to nearly anyone, no matter their tolerance for spicy food. 

Ingredients for Tuna Salad Stuffed Avocados

This stuffed avocado with tuna salad is also a great recipe to eat when it’s too hot to cook.

How to make tuna salad stuffed avocados

Cut the avocados in half and remove the pit.

Add the tuna and other ingredients to a bowl and gently mix until combined. Spoon the tuna salad into the avocado halves.

If you don’t want to eat these by themselves, I suggest serving them with a small salad green salad or cup of soup. This dish can easily feed two people or a dinner party.

Tuna Salad Stuffed Avocados

How to make tuna salad stuffed avocados step by step Pictures

Step By Step Stuffed Avocados
How to Make Tuna Salad Stuffed Avocados Step By Step

Tuna Salad Stuffed Avocado

Course Appetizer, Dinner Party, Lunch, Salad
Cuisine American
Keyword Avocado, Tuna Salad,
Servings 4 People

Ingredients

  • 1 Cup Olive Oil
  • 1/4 Cup Lemon Juice Freshly Squeezed
  • 3 to 4 Lemon Slices
  • 1 Tbsp Black Peppercorns
  • 4-6 oz Fresh Yellow Tuna Steaks About 1 1/2 pounds
  • 1 Cup Mayonnaise
  • 2 Tbsp Old Bay Season
  • 1 Cup Celery Finely Chopped
  • 1/2 Cup White Onion Finely Chopped
  • 1/4 Cup Fresh Dill Minced
  • 1/4 Cup Lemon Juice
  • Fresh Ground Black Pepper To taste as needed

Instructions

  1. In a large saute pan, combine the olive oil, lemon juice, lemon slices and peppercorn and bring to a simmer. Season the tuna with salat and pepper and add it to the saucepan. Simmer the tuna steak over low heat, turning once, until barely pink and let cool.

  2. In a large mixing bowl, blend the mayonnaise, Old Bay Seasoning, celery, white onion, fresh dill and lime juice.

  3. Using a fork, break the tuna into 1 inch pieces, then fold into the mayonnaise mixture.

  4. Season with freshly ground course black pepper.

  5. Cut 2 or more avocados in half, remove the pit and add the tuna salad to the cup of the avocado and serve immediately.

You can make the tuna salad portion ahead of time and chill until ready to serve. You may also sub in your favorite pouch or can tuna for an even easier lunch or party prep. 

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My Perfect Green Smoothie

Gluten-Free Cherry & Pistachio Snack Cake

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2 Comments

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