Tuna-Stuffed Avocado

Nutrition · per serving

Steps

1. 1

   Cut the avocados in half lengthwise, remove the pits, and check that the flesh is ripe but still firm enough to hold a filling. Brush or drizzle the cut surfaces with lemon juice to slow browning, then season lightly with black pepper.

   2 medium ripe avocados15 ml lemon juice1 g freshly ground black pepper
2. 2

   In a small bowl, combine the drained tuna, mayonnaise, diced celery, sliced chives, lemon zest, salt, and black pepper. Mix with a fork until the tuna is evenly coated but still slightly chunky; this keeps the filling from becoming pasty.

   150 g canned tuna in water, drained45 g mayonnaise50 g celery, very finely diced10 g fresh chives, finely sliced1 tsp lemon zest1 g fine salt1 g freshly ground black pepper
3. 3

   If the avocado cavities are small, scoop out a little flesh from each half and fold it into the tuna mixture, mashing it lightly for a creamier texture. Spoon the filling generously into the avocado halves, mounding it slightly.

4. 4

   Finish with the remaining chives and a final grind of black pepper. Serve immediately while the avocado is fresh and the filling is cool.

   5 g fresh chives, finely sliced0.5 g freshly ground black pepper

Origin & History

Stuffed avocados became popular in mid-20th-century American home cooking, when canned tuna salads and avocado-based lunches appeared frequently in entertaining and diet-focused menus. This version reflects the classic American habit of pairing creamy mayonnaise-based tuna salad with fresh produce for a quick, satisfying meal.