Gluten-Free Tuna Salad Stuffed Avocado
By the Gluten Free Recipes team ·
Creamy, zesty tuna salad nestled inside ripe avocado halves creates a satisfying and flavorful light meal. This recipe offers a delightful contrast of textures, from the tender tuna to the yielding avocado, all brought together with bright, fresh flavors.
At a glance: This easy lunch recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 9 ingredients — including chunk light tuna in water, celery, red onion — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Tuna Salad Stuffed Avocado: When preparing this lunch recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Tuna Salad Stuffed Avocado: This recipe is naturally gluten-free, relying on whole foods and certified gluten-free condiments. It avoids all gluten-containing grains.
Ingredients
- 1 can (5 oz) chunk light tuna in water, drained
- 1/4 cup celery, finely diced
- 2 tbsp red onion, finely diced
- 2 tbsp gluten-free mayonnaise
- 1 tsp fresh lemon juice
- 1/4 tsp dijon mustard (certified GF)
- Salt and freshly ground black pepper to taste
- 2 medium ripe avocados
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1
In a medium bowl, combine the drained chunk light tuna, finely diced celery, and finely diced red onion. Gently flake the tuna with a fork, ensuring it's well combined with the vegetables.
- 2
Add the gluten-free mayonnaise, fresh lemon juice, and certified gluten-free dijon mustard to the tuna mixture. Stir everything together until the ingredients are thoroughly incorporated and the mixture is creamy, about 1-2 minutes.
- 3
Season the tuna salad generously with salt and freshly ground black pepper to your preference. Taste and adjust seasonings as needed, ensuring a balanced flavor profile.
- 4
Cut each ripe avocado in half lengthwise and carefully remove the pit. Using a spoon, gently scoop out a small portion of the avocado flesh from the center of each half to create a larger cavity for the tuna salad, being careful not to pierce the skin.
- 5
Generously spoon the prepared tuna salad into the cavities of the avocado halves, mounding it slightly. Garnish with fresh chopped parsley for a pop of color and freshness. Serve immediately, enjoying the vibrant flavors and creamy textures.
Nutrition (per serving)
Tips & Notes
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
- Mash avocado immediately after cutting to slow browning; a squeeze of lemon or lime juice helps further.
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