Spicy Stuffed Tuna Avocado Low-Carb Keto is a simple combination of tuna salad and avocados. They’re easy to make, loaded with healthy protein, healthy fats, and utterly delicious that will keep you satiated long after lunch is over.
TUNA STUFFED AVOCADOS Recipe by Lisa Bryan
This tuna stuffed avocado recipe seems to tick a lot of dietary boxes – it’s low-carb, keto, Whole30, paleo, gluten-free and dairy-free. It’s a high-protein (23g of protein per serving) and high-fat recipe (of the healthy variety) that will keep you quite full. This means you’ll be less likely to grab carby, sugary and unhealthy meal options.
Tips To Make This A Whole30 Lunch Recipe
If you’re doing a Whole30 then few tips to keep this tuna stuffed avocados recipe fully Whole30 compliant:
- Opt for high-quality tuna such as safe catch or wild planet tuna.
- Make the mayonnaise at home using high quality oils.
- Buy a Whole30-compliant dijon mustrad.
How To Make Spicy Stuffed Tuna Avocado
One of the things love about this recipe (in addition to the bright, fresh flavor) is how easy it is to make.
Just add the tuna, mayonnaise, celery, onion, herbs, Dijon mustard, salt, and pepper to a small mixing bowl. Use a fork to break up the tuna and thoroughly mix all of the ingredients together.
Then use a large knife to cut your avocados in half and remove the seed. Add a few dollops of tuna salad onto each avocado half and that’s it – so easy. To eat the tuna stuffed avocados, just use a spoon or fork to scoop out a bite of the tuna salad with a chunk of avocado. It’s creamy, savory, herby, and slightly crunchy from the celery and onion. Totally delicious.
Other recipes you might like to try: Baked Haddock Herb Couscous, Low Carb Keto Chicken Bacon Zucchini Boats, Keto Creamy Taco Soup
Spicy Stuffed Tuna Avocado Low-Carb Keto
- 4 avocados
- 2-5 ounce cans tuna (prefer albacore tuna)
- 1/4 cup mayonnaise
- 1 stalk of celery, diced
- 2 tbsp red onion, diced
- 1-2 tbsp chopped parsley, chives and/or other herbs
- 1/2 tbsp dijon mustrad
- salt and pepper, to taste
- Add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt and pepper to a mixing bowl. Stir together until well combined.
- Slice the avocados in half and remove the seed. Dollop a few spoonfuls of tuna salad onto each avocado half.
- You can definitely meal prep the tuna salad (will keep for 3-4 days in the fridge) and just slice the avocados daily as needed for lunch.
- If serving these for a crowd, squirt fresh lemon juice on the avocado halves and rub it in. This will help to prevent discoloration and browning of the avocado.