These tasty tuna salad stuffed avocados are a fun and satisfying way to enjoy a classic sandwich filling while living your best (low-carb) life. You can make this recipe ahead of time and keep it in the fridge for a quick lunch on the go.
Total carbs 15g, net carbs 5g
I used to take a tuna sandwich to work for lunch. But when I started counting carbs, I had to make better carb choices by cutting out empty carbs, like bread. I swapped sandwich bread with naturally gluten-free avocado "bowls" for a diabetic-friendly lunch. This recipe has been my favorite go-to for years!
For full-bodied tuna flavor this recipe uses canned tuna solids with the liquid in the can, which is really just flavorful fish broth.
Try to get tuna packed in water with no salt added to control the sodium. If you can only buy salted canned tuna, then just skip the salt in the recipe.
Since this tuna salad is a filling for rich and creamy avocado halves, I've added just a touch of mayonnaise. If you prefer more mayonnaise, add a little at a time to avoid making runny tuna salad.
This recipe calls for a spoonful of chopped dill pickles to add a briny, pro-biotic kick.
How to serve
Choose ripe avocados and cut them in half just before serving. Slice a sliver off the bottom of each avocado half so that it lies flat on your plate and doesn't wobble. Sprinkle with a pinch of salt, then scoop the tuna salad onto each half. Serve with a spoon to scoop tuna and avocado out of the skin.
How to store tuna salad
You can make tuna salad ahead of time and keep covered in the fridge for up to 3 days.
How to store avocados
It is best to store avocados whole. Do not cut the avocados until ready to serve. If you already cut the avocados, rub the cut sides with lemon juice to keep it from browning, then cover tightly in plastic wrap, pressing the wrap against the cut sides to press out air. Oxygen is what causes the exposed avocado flesh to go bad.
Frequently Asked Questions
A ripe avocado looks dark green to nearly black. Pick up the avocado and gently squeeze. It should yield to gentle pressure without feeling hard or mushy. Check out Avocados from Mexico for more information on how to choose an avocado.
If you have a day or two, just keep avocados in a paper bag with an apple or a banana in the process of going brown. They give off ethylene as they ripen, which triggers the avocados to ripen. If you need ripe avocados that day, microwave them for 10 minutes, then rinse under cold water until cool.
Keep it in the fridge.
Tuna salad in avocado "bowls"
- Total Time: 15 minutes
- Yield: 1
- Diet: Diabetic
This recipe uses both the canned tuna solids and the liquid in the can, which is really just fish broth, for full-bodied tuna flavor. Try to get tuna packed in water with no salt added to control the sodium. If you can only buy salted canned tuna, then just skip the salt in the recipe. Since this tuna salad is used to fill rich and creamy avocado halves, I've added just a touch of mayonnaise. If you prefer more mayonnaise, add a little at a time to avoid making runny tuna salad.
1 (5oz) can tuna, no salt added, in water, undrained
1 tablespoon dill pickle, finely chopped
1 tablespoon onion, finely chopped
1 stalk celery, finely chopped
½ teaspoon lemon juice
½ teaspoon Dijon mustard
2 tablespoons mayonnaise
a dash of Tabasco sauce
a pinch of salt
a dash of ground black pepper
1 ripe avocado
Add tuna, along with liquid from the can to a mixing bowl, and flake tuna with a fork.
Stir in pickle, onion, celery, lemon juice, Dijon mustard, mayonnaise, Tabasco sauce, salt and pepper.
Cut avocado in half lengthwise and remove the pit. Divide tuna salad filling between the two avocado halves.
You can make the tuna salad ahead of time. Keep tuna salad covered in fridge for up to 3 days.
- Prep Time: 15 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: American
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