Stuffed Avocado

Lunch is always a rushed thing when I’m working. Most days, I hate to say it, I skip lunch. I don’t have time, nor the appetite when I’m baking or shooting. It really drives Matt crazy and he can’t understand how I can do that.

Skinny Tuna Salad via Bakers Royale

I’m the first to admit, it’s not balanced or healthy to skip meals like I do, so when I do eat, most times I end up with something like this. Not that I’m going for skinny food or even healthy food. Luckily, when I do savory, I happen to like stuff like this.

I can hardly preach healthy eating when I like to have cake for breakfast and dessert before dinner. But this stuffed avocado is healthy, killer and one of my favorite power lunches.

I’ve never been a huge tuna salad fan, but this recipe—I love. It’s a simple recipe that Matt and I threw together. But as usual at some point we parted ways, mainly with the mayo. He went traditional while I went skinny style.

Where we did agree is where the recipe starts: dry.  I can’t stand the super wet, full of mayonnaise type of tuna salad. Nope. Dry—that’s the only way I will have it. If you like it that way too, the trick is to squeeze out as much liquid as possible (this will also help to decrease the odor of the tuna). My best method for squeezing all that liquid out is to place the tuna in a cheese cloth and twist and squeeze; loosen it all up, run it under water, then twist, tighten and squeeze again. It’s a little more work, but worth it. The tuna will be dry and almost odorless.  Along with making sure it’s dry, I like mine with flavored with cilantro and lime—no onions and no celery. Ack—no, I like mine with some cabbage for crunch and carrots for more crunchiness and a hint of sweetness. And lastly I bypassed the mayonnaise and used greek yogurt with some grainy mustard. Alternately, you can also you use Veganaise like I did in this Skinny Grilled Chicken Salad.

For a fun twist on the more traditional tuna melt, hit jump here to Matt’s blog.

Skinny Tuna Salad via Bakers Royale 210x260

this recipe

Stuffed Avocado with Skinny Tuna Salad

Yield: Serves 4


  • Tuna
  • 12 oz. white albacore canned tuna
  • 2 tablespoons shredded carrot
  • 2 tablespoons shredded cilantro
  • 2 tablespoons shredded red cabbage
  • 3 tablespoons lemon juice
  • 1/4 plain greek yogurt
  • 2 tablespoon grainy mustard or dijon mustard
  • salt and pepper to taste
  • 4 avocados


  1. Mix all ingredients, except the avocado in a bowl. Halve avocado and remove seek. Place a scoop of tuna salad in the avocado.

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  1. Avatar for Naomi RobinsonThe Blonde Chef says

    I do the same thing! Sometimes I realize it’s three o’clock and haven’t eaten more than a handful of cereal! This looks like a great alternative!

  2. Avatar for Naomi RobinsonCatalina @ Shades of Pink says

    You should try stuffing them with real crab meat, a little light mayo and cayenne pepper! My husband served this to me once, and it was to die for!

  3. Avatar for Naomi RobinsonTina @ Tina's Chic Corner says

    I’m the same as you! I get lost in my cooking and photography. And my husband doesn’t understand either. Maybe it’s a guy thing. 😉
    Love this meal…for me or for a fancy little brunch I’m throwing soon. :)

  4. Avatar for Naomi RobinsonNora @ Savory Nothings says

    I’m the first to admit to skipping meals when I’m really busy… Love this quick and healthy option!

  5. Avatar for Naomi RobinsonLeen says

    love the photos. I never thought of squeezing out the liquid of canned tuna using a cheesecloth. Thanks for the tip! What I usually do (at home or work) is drain the tuna by pressing a fork against the side of the can while tipping the can at an angle.

  6. Avatar for Naomi RobinsonMarcie says

    I saw these on IG and wondered why I never think to eat a stuffed avocado? So simple, and so healthy. I don’t like mayo-laden tuna, either, so this sounds perfect!

  7. Avatar for Naomi Robinson says

    Perfect lunch IMO. I’m right with you in that I’m horrible at actually eating lunch, and I was laughing at the whole thing about eating cake for breakfast and dessert before dinner because I’ve been known to do the same thing. I’m all good with the savory stuff being healthy though, and this sounds awesome!

  8. Avatar for Naomi RobinsonMelodie Affeld says

    I highly recommend not using white albacore due to it’s higher mercury content. You are better off with light canned tuna that is a slightly darker colour. The reason being is the albacore tend to be from bigger fish with more mercury accumulation.