Low Carb Tuna Stuffed Avocados

Low Carb Tuna Stuffed Avocados are a satisfying keto-friendly dish that combines creamy avocado with flaky tuna, zesty lemon, and fresh herbs for a bright, flavorful meal. Each avocado half is generously filled with a rich tuna salad made with avocado oil mayonnaise, keeping the carbs minimal while delivering plenty of healthy fats and lean protein. This no-cook recipe comes together quickly, works well for meal prep, and makes a refreshing lunch, light dinner, or snack that supports steady energy on a low-carb lifestyle.

Course Dinner, Lunch, Snack

Cuisine American, Keto, Low Carb

Keyword gluten free, high fat, keto tuna, low carb lunch, no cook, tuna stuffed avocados

Prep Time 15

Total Time 15

Servings servings

Calories 360kcal

Equipment

Mixing bowl
fork
Cutting board
Chef's knife
spoon

Ingredients

For the tuna salad filling

2 cans tuna in olive oil, drained each can about 5 ounces
1/3 cup avocado oil mayonnaise
2 tablespoons fresh lemon juice plus more to taste
2 tablespoons finely chopped fresh parsley or cilantro
2 tablespoons finely chopped red onion or green onion
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon fine sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste

For the avocados and garnish

2 large ripe but firm avocados halved and pitted
1 tablespoon fresh lemon juice for brushing the avocado halves
2 tablespoons chopped fresh herbs such as extra parsley, cilantro, or dill, for garnish
1 tablespoon capers drained, optional

Instructions

Add the drained tuna to a mixing bowl and break it up with a fork until it is flaky but still has some texture.
Add the avocado oil mayonnaise, lemon juice, chopped parsley or cilantro, red onion, olive oil, garlic powder, salt, and black pepper to the bowl with the tuna and mix until everything is well combined and creamy.
Taste the tuna salad and adjust the seasoning with additional salt, pepper, or lemon juice as desired, then set the bowl aside while you prepare the avocados.
Slice the avocados in half lengthwise, remove the pits, and carefully scoop out a small amount of flesh from the center of each half to slightly enlarge the cavity, reserving the extra avocado for another use if you like.
Brush the cut surfaces of the avocado halves with the lemon juice to help prevent browning and to add extra brightness.
Spoon the tuna mixture evenly into the hollow of each avocado half, gently mounding it so the filling is secure and well packed.
Garnish the tuna stuffed avocados with the chopped fresh herbs and capers if using, then serve immediately or chill briefly before serving.
For meal prep, store the tuna salad separately in an airtight container for up to 3 days and fill freshly cut avocado halves just before eating for the best texture and color.

Notes

For a bit of crunch without adding many carbs, serve these tuna stuffed avocados with celery sticks, cucumber slices, or your favorite keto crackers on the side. You can easily vary the flavor by swapping the herbs, adding a pinch of smoked paprika, or stirring in a small amount of finely chopped pickles or jalapeño, keeping an eye on carbs if you make big changes. This recipe is most enjoyable the day the avocados are cut, so if you are planning ahead, keep the tuna mixture ready in the refrigerator and assemble just before serving.

Nutrition