We were making this recipe a couple of times each week for months before finally publishing it to share with the world. We came up with it one day simply based on what was lying around in the kitchen. We immediately fell in love. It is our absolute favorite lunch. We hear that you aren’t supposed to eat tuna more than twice a week, so maybe we shouldn’t make this every day, but you can bet that we absolutely want to.
Ingredient Notes
- Avocado: Choose ripe avocados for creaminess.
- 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.
- Jalapeno: 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
When selecting tuna for your dish, understanding the different types available can help you choose the best option for your taste preferences and health considerations. Here’s a look at four popular types of tuna you might find at your supermarket:
- Solid White Albacore Tuna: Known for its less “fishy” taste and firmer texture, solid white albacore is a premium choice. It’s particularly rich in omega-3 fatty acids, beneficial for heart health. However, it’s also higher in mercury, so it’s advisable to consume it in moderation. This variety is excellent for those who prefer a milder tuna flavor.
- Skipjack/Light Tuna: Skipjack, often labeled as light tuna, is more affordable and has a stronger tuna flavor. It’s lower in mercury compared to albacore, making it a safer option for regular consumption. Its texture is usually flakier, and it’s a great all-around choice for various recipes, including tuna stuffed avocado.
- Yellowfin Tuna (Ahi): Yellowfin, or Ahi, is another popular variety. It offers a richer flavor and firmer texture than albacore, and is often found in both canned and pouch forms. Yellowfin is a good middle ground between the mildness of albacore and the stronger flavor of skipjack.
- Chunk Light Tuna: This type is typically a blend of various smaller tuna species like skipjack or yellowfin. It has a more pronounced fish flavor and a flakier texture than solid white albacore. Chunk light tuna is versatile and works well in a variety of dishes, offering a more robust tuna taste.
Storage Instructions
Tuna Stuffed Avocados are best served fresh. You can store leftovers in an airtight container in the refrigerator for a couple of days, but know that your avocado will brown from oxidation.
More Avocado Favorites
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.
Just made this. Awesome lunch! Thanks so much for the recipe. I could make it everyday!
Why do none of these recipes say to rinse the tuna? Tastes so much better, even if packed in water.
I disagree. When I buy quality tuna it tastes great straight from the can. Rinsing it only washes away flavor and makes it soggy.
I want to try this!! My question is do you think I can simplify by adding fresh made pico de gallo instead of the separate jalapeño, cilantro and peppers? Just asking cause we would make enough for a family of 6 at one time ?
It would work.
I t would be nice to see how many calories..
I’m not big into providing calorie information. It’s easy to run recipes through nutrition calculators, but they are rarely accurate, particularly in cases like this where ingredient amounts will actually vary, even when following the instructions. Calories are just calories. When I examine a recipe for nutrition I look at whether or not each ingredient is good for my body and focus less on the actual caloric intake. It’s something I feel rather strongly about since so many people end up starving themselves on a low calorie diet.
To preserve the other half of an avocado, what I usually do is save the side that has the nut and I use the other side, then I scoop the avacado out and take the skin of the used side to cover the unused side, then I store in a zip lock bag or a Tupperware storage container.
Great tip!
Awesome idea!
Leave the stone in the unused half, put in a plastic freezer bag and press out as much air as you can. When you take it out it usually has a thin brown layer on top. I just run a knife around it and remove a thin layer of flesh. The rest is just like fresh cut.
I store the half with the pit in Glad press n seal! It literally stays green for days in the refrigerator!
Hi, do these keep in the fridge at all? I’m cooking for 1, so I’m not going to eat four avocados at once. I can figure out how to cut down the recipe, no problem. Just thinking of meal prep with work and all.
They keep in the fridge for about a day, but avocados are just hard to store. You can cut it down to just one avocado and one can of tuna. That’s how I usually make it for lunch.
Why does it have so many calories?
Avocados account for the bulk of the calories.
why can’t I print this at home ?
There is a print button right under the photo in the recipe. It works great!
I tried this one Oh so Good ! Ty
Thanks! Glad to hear it! And thank you for taking the time to come back and comment.
What if you don’t like tuna or salmon? Can you substitute it with chicken or turkey the canned flakes?
You certainly can.
Try it with shrimp