Tuna-Stuffed Avocado Salad with Lemon-Dill Dressing

Welcome to my favorite lunch of all time. In the height of summer I eat this at least twice a week. It comes together in minutes and fills me up without weighing me down. In colder months I turn to it to brighten a dreary day.

Yes, I wrote “trice.” Don’t judge—it just means it takes almost no time at all.

This dish is so simple I almost didn’t share it. But simple food is often exactly what we need: fast, fresh, and satisfying. It’s quick to make, healthier than most takeout, cheaper than delivery, and genuinely delicious.

Why it’s good for you:

1. Tuna supplies lean protein and omega-3 fatty acids, plus nutrients like folate and magnesium.
2. Avocado brings healthy fats, fiber, vitamin E, vitamin C, folate, potassium and beneficial carotenoids.
3. Lime adds bright flavor and vitamin C while helping keep avocado from browning.
4. Cilantro contributes flavor and small amounts of fiber, magnesium, manganese, and iron.

The avocado is creamy enough to act as the dressing, so no mayonnaise is required. The combination of silky avocado and lean tuna makes a light but substantial meal that feels refreshing and leaves you satisfied.

Choose a good-quality canned tuna for best results — you don’t have to spend a fortune, but try a few brands to find one you like. Albacore is a reliable choice, and some chunk light tunas are excellent.

Not a fan of cilantro or tuna? No problem. Substitute green onions, parsley, or chives for the cilantro. Swap tuna for canned or fresh salmon or diced leftover chicken. Use lemon or orange juice if you prefer. This recipe is flexible and forgiving.

Tuna Filled Avocado Salad

Rebecca Lindamood

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The avocado is so creamy it serves as the dressing for the tuna. No mayonnaise needed. Silkiness from the avocado and the lean tuna together make a fresh, light, and satisfying meal.

Ingredients

• 1 perfectly ripe avocado (Florida or Haas both work)
• 2 lime wedges or 2 tbsp lime juice separated
• 2 cans chunk tuna drained but not pressed dry
• freshly ground black pepper to taste
• fresh cilantro coarsely chopped (or substitute parsley, chives, or green onions)
• sea salt to taste

Instructions

• Halve the avocado lengthwise and remove the pit. Squeeze one lime wedge over the cut surfaces and into the wells. Divide the drained tuna between the two avocado halves, placing it in the wells. Season generously with freshly ground black pepper, sprinkle with chopped cilantro and sea salt, then squeeze the remaining lime wedge over the top (or drizzle with the remaining tablespoon of lime juice). Serve immediately.

Notes

To halve an avocado easily: slice through the skin lengthwise down to the pit, then rotate the avocado around the knife to cut all the way around. Twist the halves apart. Pop out the pit with a gentle twist of the knife or by scooping it out with a spoon if it’s stubborn.

Nutritional information is an estimate. Calculate based on the exact ingredients you use if you need precise values.

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