Healthy Tuna Stuffed Avocado
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Healthy Tuna Stuffed Avocado blends zesty cilantro-lime dressing and flaky tuna for a light meal that feels anything but ordinary. The creamy richness of avocado meets bold southwest flavors for a dish that’s both satisfying and refreshing.

I was walking around Costco the other day and came across the most perfect looking avocados that I have ever seen! They went into my cart and I started dreaming up the perfect filling for them.
I actually came up with two versions but we are going to concentrate on a tuna version today, and I will explain how to make the shrimp version as well.
I am still in shock over how perfectly ripe they are, that never happens!!
Why You’ll Love This Recipe
- Quick and easy to prepare
- High in protein
- Nourishing lunch or easy dinner on a busy day
You’ll Also Love: Air Fryer Shrimp Caesar Salad
Ingredients
- Canned tuna
- Bell pepper – Adds crunch and sweetness. I used orange and red to be festive
- Green onions
- Creamy cilantro lime dressing
- Cheese (optional) – I used crumbled Queso Fresco
Check out the printable recipe card below for the complete recipe and detailed instructions.

You’ll Also Love: Albacore Tuna Melt
How to Make Healthy Tuna Stuffed Avocado
Place all of the dressing ingredients into the bowl of a food processor or blender. Blend until thoroughly combined. Set aside.

Cut each avocado in half, lengthwise, and remove the pit.
Mix the tuna, bell pepper, green onions and dressing in a bowl.

Fill each avocado half with tuna mixture and sprinkle with cheese, if using. Serve immediately.

You’ll Also Love: Avocado Shrimp Risotto
Tips
- If you have time, the tuna salad tastes even better after it has been chilling in the fridge for a while.
- Drizzle with a splash of olive oil or a homemade citrus dressing to enhance the freshness even more.
- Place any unused portions of tuna salad in the refrigerator until needed. You can fill your avocados as needed if not eating all four servings at once.
- Any cheese including sharp cheddar, Cojito, or Pepper-Jack would be delicious as well.
- Don’t have tuna, substitute cooked shrimp or chicken.
- I usually make a double batch of the cilantro lime dressing so I have extra for salads, a dipping sauce or extra avocado cups.
Picking the Perfect Avocado
Start with large, ripe avocados—they serve as the flavorful base for your dish.
- Texture: Gently squeeze the avocado in your palm. It should give a little but feel firm underneath, not mushy or rock-hard. If you press and it feels like soft butter, it’s overripe. Too stiff, and your spoon won’t glide.
- Color: The skin should be a deep, rich green, often with hints of almost-black. Some types (like Hass) darken as they ripen. Skip fruit with big brown spots or if it feels hollow when you press.
- Stem Test: Flick off the stem nub. If the flesh underneath is bright green, the avocado is ready. Brown usually means it’s past its best.
- Skin: Look for mostly unblemished, pebbly skin without splits or cracks.
Select avocados the same day you plan to serve them for maximum creaminess and to avoid browning. If you need to ripen them, store at room temperature. Once ripe, move them to the fridge for a day or two until you’re ready to make tuna stuffed avocado.
You’ll Also Love: Fudgy Avocado Brownies
More Delicious Avocado Recipes
- Tex-Mex Chicken Salad Stuffed Avocados
- Baked Avocado Egg Cups
- Avocado Ranch Dressing
- Guacamole Linguine
Did you try this recipe? I’d love to see it!
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Enjoy!!

Healthy Tuna Stuffed Avocado Recipe
Equipment
Ingredients
Cilantro Lime Dressing
- 0.5 bunch fresh cilantro stems removed
- 0.25 cup mayonnaise homemade or Tessamaes – substitute Greek yogurt if you prefer
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 clove garlic
- 0.5 teaspoon apple cider vinegar
- sea salt and pepper to taste
Stuffed Avocados
- 2 large avocados halved, pits removed
- 5 ounce can albacore tuna drained
- 0.5 cup chopped bell pepper I used orange and red
- 1 tablespoon chopped green onions
- 0.25 cup crumbled Queso Fresco or cheese of your choice (optional)
Instructions
- Place all of the dressing ingredients into the bowl of a food processor or blender. Blend until thoroughly combined. Set aside.
- Cut each avocado in half, lengthwise, and remove the pit.
- Mix the tuna, bell pepper, green onions and dressing in a bowl.
- Fill each avocado half with tuna mixture and sprinkle with cheese, if using. Serve immediately.
Notes
- If you have time, the tuna salad tastes even better after it has been chilling in the fridge for a while.Drizzle with a splash of olive oil or a homemade citrus dressing to enhance the freshness even more.
- Place any unused portions of tuna salad in the refrigerator until needed. You can fill your avocados as needed if not eating all four servings at once.
- Any cheese including sharp cheddar, Cojito, or Pepper-Jack would be delicious as well.
- Don’t have tuna, substitute cooked shrimp or chicken.
- I usually make a double batch of the cilantro lime dressing so I have extra for salads, a dipping sauce or extra avocado cups.
- For Paleo & Whole30 omit the cheese.

