This simple tuna-stuffed avocado is easy to make and super flavorful. Made with lime juice, peppers, and avocado instead of mayo. Trust me, you’ll want to make this one on repeat!

If you love this recipe, you’ll love our Traditional Chicken Salad or our Curry Chicken Salad.

Why My Recipe

Whip up this tuna salad in only 10 minutes! Southwest-inspired flavors, all stuffed into an avocado.
Light and creamy tuna salad without the mayo.
The avocado provides its own bowl for serving.

Tuna Stuffed Avocados on a wood countertop.

I was making this recipe a couple of times each week for months before finally publishing it to share with the world. I came up with it one day simply based on what was lying around in the kitchen, and immediately fell in love. It is my absolute favorite lunch. I hear that you aren’t supposed to eat tuna more than twice a week, so maybe I shouldn’t make this every day, but you can bet that I absolutely want to.

Ingredient Notes

Avocado: Choose ripe avocados for creaminess. You don’t want a hard avocado for this.
Tuna: Opt for canned light tuna in water for a leaner option. Canned salmon or canned chicken can also be used in place of the tuna to switch things up.
Red Bell Pepper: Adds crunch and color. Substitute with diced tomato for a juicier texture.
Jalapeño: For less heat, leave it out or use red pepper flakes.
Cilantro: If not to your taste, try parsley or chives.
Lime Juice: Lemon juice works well as a substitute.

Tuna Options

Knowing the differences in the types of canned tuna you’ll typically find at your local grocery store makes all the difference! Now you’ll be able to pick the one that is right for you.

Albacore Tuna: This variety comes from a different species and has a firmer, meatier texture with a strong tuna flavor. It’s a standout choice for those who enjoy a bolder taste.

Solid White Tuna: This has a firm, flaky texture with a mild, sweet flavor. It’s perfect for salads and sandwiches.

Solid Light Tuna: This option has a lighter, more delicate flavor than solid white tuna. If you prefer a subtler tuna taste, this one’s for you.

Chunk Light Tuna: This type offers a chunkier texture with a slightly stronger flavor than solid light tuna. It’s great for recipes where you want noticeable chunks of tuna, like tuna salad.

Make-Ahead Instructions

This is the perfect make-ahead meal. In fact, this cold salad is even tastier if it’s been left in the fridge for a couple of hours or even an entire day before you eat it! This is great news if you want to prepare for a picnic or simply make a cold lunch ahead of time. Simply follow the instructions and cover your salad tightly with plastic wrap before storing it in the fridge.

Storage Instructions

Refrigerate leftovers in an airtight container for 3-4 days. To enjoy it again, you can serve it cold, straight from the fridge or let it come to room temperature.

*Freezing is not recommended.