clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two avocado halves stuffed with classic tuna salad served on a wooden board with two spoond

Tuna salad in avocado "bowls"


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

1/2 teaspoon lemon juice

1/2 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.

Serve immediately.


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