This super easy Chipotle tuna salad stuffed avocado is a unique lunch idea and is perfect for a low-carb keto snack packed with protein and bold flavors.
You will love this chipotle tuna salad because it’s healthy, tasty, and quick to make.
Everyone says we should eat healthy foods, but the truth is, preparing healthy dishes seems to be taxing in my book.
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Shredding and chopping veggies for your fiber, waking up early to get fresh meat and fish for protein, and cooking them mindfully in your kitchen.
Honestly, I often don’t have the time to prepare a healthy meal all the time, so I try to come up with quick and healthy dishes to make.
My longest time so far in preparing these meals is 30 minutes. But with this recipe, you will only need about five minutes.
This recipe for tuna-stuffed avocado is paleo, and you can make it in just 5 minutes. The filling consists of paleo chipotle-flavored tuna salad.
You can even eat it if you’re on a low-carb, keto diet. It is one of the best avocado recipes you can ever get your hands on.
I can fairly say that I’m at that phase in my life where if a dish is going to take me more than half an hour to cook, I will stay in front of my computer and eat sweet potato chips all day.
This stuffed avocado recipe has been a life-saver for me. It ticks the right boxes for me because it satisfies my need for simple and basic ingredients.
This easily stuffed avocado never fails to leave me feeling healthy, too.
For me, the best part of this dish is that it only takes 5 minutes to make. You can’t say no to this because it’s an effortless way to eat healthily.
I make this with my 10-minute avocado salmon salad, too, sometimes. This Keto tuna salad stuffed avocado is the quickest I have ever made so far.
Get these ingredients
- ⅓ cup mayonnaise (or plain Greek yogurt)
- 1 canned chipotle pepper + 2 Tbsp adobo sauce
- 1 garlic clove, minced
- 2 tsp lime juice
- 2 boiled eggs
- pinch of sea salt
- ¼ cup red bell pepper, chopped
- ½ cup frozen organic corn, thawed
- 2 cans or pouches of tuna, drained and flaked
- 3 medium/large avocados, halved
- lime wedges, for serving
- fresh cilantro leaves, chopped to garnish
Step by step instructions
This super easy Chipotle paleo tuna salad recipe involves the following steps:
Drain and flake the canned tuna. Set aside. Chop your bell pepper. Slice the eggs. Set aside.
Get your chopping board and trusty knife. Mince your garlic and chipotle pepper. Or best, use a food processor or blender and blitz them together to form a paste.
In a separate bowl, mix the mayo (or yogurt), the minced chipotle pepper & garlic mixture with adobo sauce, lime juice. Whisk them to combine thoroughly. Season the mixture with salt, according to your taste.
Then, add the chopped bell pepper, drained and flaked tuna, corn, and sliced eggs. Stir everything thoroughly but mix gently.
Prep the avocado cups. Slice your avocado lengthwise. Cut around the pit. Open the halves and remove the pit.
With a spoon, scoop out some of the flesh to make room for the filling. Chop the scooped-out flesh and add it to the tuna salad mix.
Spoon the chipotle tuna salad mix into your avocado cups. Garnish with your favorite toppings and sprinkle them with fresh chopped cilantro.
This recipe works well with frozen, organic corn. For this chipotle tuna salad, you can also use fresh or thawed local corn from the cob.
If you have the time to go the extra mile, you can roast or grill your corn and then cut the cob’s kernels. You will then get that smoky, toasty flavor.
Add some chipotles in adobo sauce if you want that spicy, deep, smoky flavor in this quick dish.
Adobo is a bit sweet and tangy. It may contain vinegar, peppers, garlic, herbs, and spices. Chipotle chilis are jalapenos that are dried and smoked.
If you’re pressed for time, look for these ingredients in the jar of chipotles in adobo sauce from the grocery.
Whenever I have leftover peppers, I freeze them in adobo. I sometimes freeze the adobo sauce in an ice cube tray for future use.
Lime or lemon juice can prolong the life of tuna-stuffed avocado. Your tuna salad may sit around for a bit if you plan to serve this for dinner.
Just drizzle some lemon or lime juice over the avocado bits so they won’t brown immediately.
Chipotle chiles in adobo substitute
Heat is my zen. I love it in every dish I make. This tuna salad recipe is one of the best ones so far.
But if you don’t like spicy foods, or if you don’t like chipotle in adobo that’s not sweet, you can replace chipotle with fresh herbs.
You can also use paprika that gives an exciting twist to this paleo tuna salad. Paprika lets you enjoy the dish without the heat.
What kind of tuna is best to use?
Solid white albacore and skipjack light tuna are the two best kinds of tuna to use on this recipe and can be purchased at your local grocery store.
I like the solid white albacore because of its milder flavor hence, less “fishy taste,” firmer texture than the solid or chunk light fish varieties.
All types of canned tuna provide omega-3 fats, lean protein, selenium, and other essential nutrients.
Although albacore tuna is a bit expensive and marginally higher in fat and calories, the slight difference shouldn’t deter you.
Is this healthy?
All stuffed avocado versions are healthy. This recipe is paleo, whole30, keto, low-carb, and filled with fresh ingredients and myriad nutrients. You win on so many levels!
Pitted avocados turn brown, so if you make this ahead of time, it would be unappealing.
Even so, you can still make it in advance with the proper technique. Just chill the filling first.
Then, slice the avocado in half and take the seed out. Fill the avocado halves and refrigerate them until you’re ready to eat them.
How to serve
If you want to make specific changes to make this recipe more interesting, here are some suggestions:
- Dice your avocado, mix it with your tuna salad, and then wrap the mixture in one ingredient plantain tortillas.
- You can make tuna salad lettuce wraps.
- You can also replace the tuna with chicken and make avocado chicken lettuce wraps.
- If you’re not following a whole30 meal plan, you can make a tuna salad sandwich with some paleo bread.
- Alter the baked green tomatoes with the crab salad recipe by replacing the crab salad with this whole30 chipotle tuna salad.
Other breakfast recipes:
Chipotle Tuna Salad Stuffed Avocado RecipePrint Pin Rate
- ⅓ cup Mayonnaise (or plain greek yogurt)
- 1 piece Chipotle pepper (+ 2 tbsp adobo sauce)
- 1 clove garlic
- 2 pieces eggs (boiled and chopped)
- 2 tsp lime juice
- ¼ cup red bell pepper (chopped)
- ½ cup corn (frozen & thawed)
- 2 cans tuna (drained and flaked)
- 3 avocados (halved)
- pinch of salt
- 2 tbsp cilantro (chopped) for garnish
Prep the Chipotle Sauce:
- Drain and flake the canned tuna. Set aside.
- Chop your bell pepper. Slice the eggs. Set aside.
- Mince your garlic and chipotle pepper in adobo sauce. Or you can use a food processor or a blender to mix them together.
- In a separate bowl, mix the mayo (or yogurt), the minced chipotle pepper & garlic mixture with adobo sauce, lime juice. Whisk them to combine thoroughly. Season the mixture with salt, according to your taste.
- Then, add the chopped bell pepper, drained and flaked tuna, corn, and sliced eggs. Stir everything thoroughly and mix gently.
Prep the Avocado Cups
- Slice your avocado lengthwise. Cut around the pit. Open the halves and remove the pit.
- With a spoon, scoop out some of the flesh to make room for the filling. Chop the scooped-out flesh and add it to the tuna salad mix.
- Spoon the chipotle tuna salad mix into your avocado cups. Garnish with your favorite toppings and sprinkle them with fresh chopped cilantro.
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Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.