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Kalyn's Kitchen

Tuna Stuffed Avocado with Cilantro and Lime

Tuna Stuffed Avocado with Cilantro and Lime is another great idea for a light dinner when it’s too hot to cook! Use Avocado Recipes for more tasty ideas like this one.

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This Tuna Stuffed Avocado with Cilantro and Lime is a recipe I created years ago with the Italian tuna packed in olive oil that I’ve been infatuated with for so long, and if it’s HOT today where you live I think this is perfect for a no-cook low-carb dinner. Of course, there’s evidence on the blog of how I love the flavor combination of tuna, avocado, cilantro, and lime, but for people who don’t like cilantro I’d just leave that out for this tasty tuna stuffed avocado recipe.

And I’m sure no one will feel bad when you hear that when I updated the photos for this very old recipe, I also updated the recipe to make it a bit easier. The old recipe peeled the avocado and then scooped most of it out, leaving a “shell” of avocado to stuff with tuna. But when I made this again (a few times to get it just right) it seemed unnecessarily difficult to me to handle the peeled avocado. So the new recipe uses the avocado skin as a vessel to hold the tasty tuna, avocado, cilantro, lime, and red onion mixture.

I recommend serving this with lime wedges so you can add a generous squeeze of lime at the table. I thought one large avocado and one can of tuna was enough for a light lunch or dinner for two people, but I’ll give you some easy side dish recommendations below! And if you’re dying from the heat, I hope this no-cook recipe can help!

Process photos for Tuna Stuffed Avocado with Cilantro and Lime

Steps for Making Tuna Stuffed Avocado with Cilantro and Lime:

(This is just a summary of the steps above. Scroll down for the complete recipe.

  1. Drain tuna into a colander placed in the sink and gently break apart with a fork.
  2. Finely chop red onion and cilantro. (Can also use green onion instead of red onion if you prefer, especially if you’re not using cilantro.)
  3. Cut avocado in half. I used my favorite avocado tool.
  4. Scrape out most of the avocado, leaving a tiny but next to the skin. Put avocado into a large, flat bowl.
  5. Use a large fork to thoroughly mash the avocado.
  6. Then mix olive oil, mayo, lime juice, salt, and pepper into the mashed avocado.
  7. Mix the drained tuna into the avocado mixture.
  8. Then gently stir in the chopped cilantro and red onion.
  9. Stuff the mixture into the avocado halves and devour!

Close-up photo Tuna Stuffed Avocado with Cilantro and Lime

Serve with a generous wedge of lime to squeeze on at the table if you’re a lime fanatic like I am!

Make it a Low-Carb Meal:

If you want to use this as a main dish for a more substantial meal, it would taste great with Easy Low-Carb Cucumbers Caesar or Low-Carb Cucumber Salad with Easy Balsamic Dressing for a dinner that doesn’t take much work.

More Low-Carb Recipes with Tuna:

Low-Carb Tuna Salad Lettuce Wraps with Capers and Tomatoes
Garden Cucumber Salad with Tuna and Sweet Basil
Cucumber Avocado Salad with Tuna, Cilantro, and Lime
My Favorite Low-Carb Recipes with Tuna Packed in Olive Oil

Tuna Stuffed Avocado with Cilantro and Lime

Tuna Stuffed Avocado with Cilantro and Lime is another great idea for a light dinner when it’s too hot to cook!

Ingredients:

  • 1 can tuna packed in olive oil (see notes)
  • 1 large ripe avocado
  • 1/4 cup very finely chopped red onion
  • 1/2 cup finely chopped cilantro
  • 2 tsp. olive oil
  • 1 T Mayo
  • 1 – 2 T fresh-squeezed lime juice (more or less to taste, see notes)
  • sea salt (or salt) and fresh ground black pepper to taste
  • additional lime for serving, if desired

Directions:

  1. Drain one can of tuna into a colander placed in the sink and gently break the tuna apart with a fork.
  2. Finely chop red onion and cilantro. (You can use green onion instead of red onion if you prefer, especially if you are not using cilantro.)
  3. Cut avocado in half. (see notes)
  4. Scrape out most of the avocado, leaving a tiny bit next to the skin to keep the shape of the avocado. Put avocado you removed into a large, flat bowl where you’ll be able to easily mash avocado.
  5. Use a large fork to thoroughly mash the avocado.
  6. Then mix the olive oil, mayo, lime juice, salt, and pepper into the mashed avocado.
  7. Mix the drained tuna into the avocado mixture.
  8. Then gently stir in the chopped cilantro and red onion.
  9. Season mixture to taste with salt and fresh-ground black pepper.
  10. Stuff the mixture into the avocado halves and devour!
  11. Serve with a generous wedge of lime to squeeze on at the table if desired.

Notes:

I love Genova Tuna Packed in Olive Oil and buy it regularly at Amazon.com.  After I had a bad experience using a knife to cut avocados, I always use my favorite avocado tool. (affiliate links)

I used my fresh-frozen lime juice for this recipe.

Recipe created by Kalyn and updated with better photos and simpler instructions July 2019.

All images and text ©

Thumbnail photo Tuna Stuffed Avocado with Cilantro and Lime

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tuna Stuffed Avocado with Cilantro and Lime is a great dish for low-carb diet plans. This would be too high in fat for the South Beach Diet if you’re following the letter of the law, although personally I would have eaten it when I was faithfully following South Beach

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Pinterest Image for Tuna Stuffed Avocado Salad with Tomatoes, Cilantro, and Lime

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    32 Comments on “Tuna Stuffed Avocado with Cilantro and Lime”

  1. So refreshing and delicious! Thank you for another great recipe

  2. Anonymous, glad you liked it. I say, change every recipe to fit your own taste, that's what cooking is all about!

  3. I made this today for lunch – though I used water packed tuna and only used half as much olive oil as the recipe called for and found it very tasty. I follow the South Beach Diet and I would definitely make it again!

  4. Anonymous, thank you. It makes me happy that I might be inspiring someone to cook who doesn't normally do it!

  5. I know this is old, but I just found it, and made it for lunch.
    It was fantastic, and almost easy.
    I say almost, because I am not so much of a cook. Served it with a really good Fume Blanc. Very nice combo.

    Great recipe, and thank you!

  6. I love the idea of the avocado stuffed with the salad….how light, summery and a nice change for ones palate. YUM

  7. Carolyn, haven’t seen that brand here, but it sounds good.

    Ed, Pille, Maria, Sher, thanks. This was really good and for once I was pretty happy with my photo. (I’m usually just not quite satisfied!0

  8. The colors in the photo are beautiful–and I’m very happy anytime I see italian tuna. It’s marvelous. And then the avocado and the tomatoes….perfect.

  9. The salad looks great in the avocado. I will have to make this for lunch sometime!

  10. This is a wonderful-looking salad, Kalyn – so tasty and healthy. Thanks for the recipe!!

  11. Kalyn – I can almost taste your recipe by just looking at that gorgeous photo!