Gluten-Free Tuna Salad Stuffed Avocado

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.

Prep: 15 min Total: 15 min Serves: 4

At a glance: This easy lunch recipe yields 4 servings in about 15 minutes (15 min prep). It uses 9 ingredients — including chunk light tuna in water, celery, red onion — and walks through 5 steps. Updated October 25, 2026. Browse more lunch recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Tuna Salad Stuffed Avocado: When preparing this lunch recipe, mayonnaise and Dijon mustard should both be labeled gluten-free, and canned tuna is best in plain water rather than flavored broth. Keep the mixing bowl and fork apart from any sandwich assembly happening nearby.

Gluten-Free Notes for Gluten-Free Tuna Salad Stuffed Avocado: This recipe is naturally gluten-free, relying on whole foods and gluten-free condiments. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free mayonnaise, dijon mustard. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

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 Shop
1 tsp fresh lemon juice
1/4 tsp dijon mustard (GF) Shop
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 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)

295

Calories

13g

Protein

31g

Carbs

11g

Fat

Fiber

353mg

Sodium

Tips & Notes

Cut the avocados just before serving so they don't darken. A little lemon juice on the cut sides helps.
Chop the avocado you scoop out and fold it into the tuna salad instead of wasting it.
Drain the tuna very well so the mayonnaise dressing doesn't turn watery.

Common questions

What cross-contamination risk is specific to Gluten-Free Tuna Salad Stuffed Avocado?

Check chunk light tuna in water, drained, celery, finely diced, red onion, finely diced before they go into Gluten-Free Tuna Salad Stuffed Avocado. Mayonnaise and Dijon mustard should both be labeled gluten-free, and canned tuna is best in plain water rather than flavored broth. Keep the mixing bowl and fork apart from any sandwich assembly happening nearby.

Learn More

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