Spicy Tuna Stuffed Avocado

No need for mayo, these healthy avocado halves stuffed with tuna and jalapeño mix are seriously additive and takes 5 minutes to prepare!

These stuffed avocado halves are so tasty and easy to put together in no time at all!

They are perfect for a healthy, low-carb/keto snack or light meal and are so satisfying, they will keep you feeling full for longer.

A ripe, smooth and creamy avocado makes the perfect container for the spicy tuna mixture.

The delicate flavour of tuna combines perfectly with the hot, tangy crunch of the  jalapeños.

For more light meals check out our tuna mix sandwich, these mini frittatas and spicy chicken wraps.

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Jump to:

• Ingredients
• Helpful tips
• How to select a good avocado
• Selecting canned tuna
• How to make it
• You may also like …
• 📋 Recipe

Ingredients

Here are the seven ingredients you will need to make spicy tuna stuffed avocado:

• medium avocado (check below for how to select a good avocado)
• tuna – preferably in olive oil (see below)
• jalapeños
• olive oil
• vinegar – or pickle water from the jar of pickled jalapeños
• salt
• pepper

Measurements are listed in the recipe card below.

Helpful tips

Select good quality ingredients to really appreciate the flavours, such as  a good olive oil.

Adding  jalapeño water gives it an extra kick! I use Mezzetta’s Tamed Jalapeño peppers for this recipe. If you like more heat try a hotter jalapeño.

How to select a good avocado

To eat immediately – a ripe avocado should be firm (not hard) and have a slight ‘give’ when you squeeze it gently.

To be absolutely certain your avocado is not rotten, remove the small brown stem from the top. If it is green that’s good but if it is brown or black chances are it is overripe or bad.

The skin should not feel loose as this would indicate the avocado has lost moisture and has started to rot.

An unripe avocado will take a few days to ripen naturally.

To ripen an avocado quickly – place it next to some bananas or apples. The ethylene gas produced from these fruits will speed up the ripening process. Remember to check it regularly to ensure it doesn’t over-ripen.

Selecting canned tuna

Select a good quality brand of tuna, preferably one that is packed in olive oil so that the tuna remains moist.

I find the ‘no drain’ tuna and those in brine to be a little dry.

Look for tuna chunks or steak so the tuna is firm and flaky rather than mushy or watery. It should not taste fishy but should have a clean ocean flavour.

I use the Italian brand Rio Mare as I like the flavour and it has good texture. They farm their tuna responsibly and check the fish to ensure lower mercury levels.

How to make it

• Slice a ripe avocado lengthways, through the middle and season with salt and pepper.
• Use a fork to break up the tuna. If using a good quality tuna leave a few big chunks as they remain moist and give a delicious tuna flavour. If the tuna is slightly dry break it up to make smaller flakes so they mix well with the other ingredients.
• Chop the jalapeños as small as you want them, if you like them crunchy slice into halves or quarters.
• Add some  pickled jalapeño liquid for that extra kick and a bit of acidity. Mix well and spoon into each avocado half then serve.

Cook’s Tip: Prepare the mixture ahead and keep in an airtight container in the fridge till the next day. Slice the avocado just before using or it will turn brown.

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Are you making this recipe? Let me know how it turned out in the comments below and don’t forget to give it a star rating below!

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📋 Recipe

Update notes: This post was originally published on December 11th, 2017, but was republished with new photos, tips, and FAQ’s in March, 2019.