This Healthy Tuna Stuffed Avocado is stuffed with a flavorful southwest mixture of tuna, bell pepper, jalapeno, and cilantro. No mayo necessary here! It’s the perfect healthy lunch.
I was making this recipe two times a week for months before I wrote this post. I came up with it one day based on what I had lying around in the kitchen and immediately fell in love. It was my absolute favorite lunch. You aren’t supposed to eat tuna more than twice a week otherwise I probably would have eaten it every day. Not only is it easy to make, it’s also healthy.
What can I replace the red bell pepper with?
The red bell pepper in this recipe can easily be replaced with tomatoes. Or you can add some diced tomatoes or halved or quartered cherry tomatoes to the recipe as an addition.
I don’t like spicy things, can I leave out the jalapeno?
Yes, you can leave out the jalapeno if you want to control the level of heat in this recipe. Jalapenos vary in how spicy they can be. If you want to retain some heat, but just need something with less heat, try a less spicy pepper like a poblano pepper. For even more heat, try a hotter pepper like habanero.
What kind of tuna is best?
There are generally two kinds of tuna that you can purchase in the canned goods section at your supermarket: Solid white albacore and skipjack/light tuna. Solid white albacore is more expensive and has a much less “fishy” taste. It has three times the amount of omega-3 fatty acids. Unfortunately, it also has three times the amount of mercury, so consumption should be limited to once per week.
If you like this recipe, you may be interested in some of these other stuffed avocado recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Healthy Tuna Stuffed Avocado
- 1 avocado halved and pitted
- 1 4.5 oz can tuna, drained
- ¼ cup diced red bell pepper
- 1 tablespoons minced jalapeno
- 1/4 cup cilantro leaves roughly chopped
- 1 tablespoon lime juice
- salt and pepper to taste
- Scoop out some of the avocado from the pitted area to widen the “bowl” area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
- Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
- Scoop the tuna into the avocado bowls. Season with salt and pepper.
This was delicious! We were out of jalapeños so I added sriracha and loved it. I would add green onion , too.
You can also use chicken, either leftover or can chicken Breast. It is very good. You can add a little mayo or a mayo or a mayo sriracha sauce. Makes it a little more moist. Delicious
I love this. I have made this twice in a week. I think for the next potluck I am going to bring this but use the small avocados so people can have mini tuna avocado bowls.
I love it! But I use parsley instead of the cilantro and no jalapeno.
Looking for end of the winter meals before heading north. This will be a nice change.
This is now my favorite lunch. I skipped the salt and added red onions. Delicious !
I love what you’ve done to tuna salad!
I must admit, I’m with cookie crumb – I don’t think I’d bother to peel the avocado – scoop & stuff sounds good to me.
As for Italian tuna, I recently tried Alleggia tuna in oil and now it’s hard to eat anything else.
Thanks for sharing and see you in Chicago.
That looks delicious!
Absolutely love it!! I added red onion and cherry tomatoes to mine.
This was so good and easy to make! I skipped salt and pepper. I look forward to it again.
Easy and absolutely delicious! Healthy keeper, thank you for sharing!
This is great as a single man I love to cook and eat lol I will make today thanks
So refreshing and delicious! Thank you for another great recipe
Delicious and refreshing and easy to make.
lovely recipe, thank you