Tuna Stuffed Avocados with Cilantro Lime Dressing

These tuna stuffed avocados with cilantro lime dressing take only 15 minutes to make and taste incredibly fresh and satisfying. They are pocket-friendly, too.  All you need are five wholesome ingredients, plus the dressing. The cilantro lime dressing is fresh, and has a tart and delicious flavor that pairs well with many recipes. Make them for a healthy dinner or lunch that is simple and nourishing.

Materials needed to make Tuna Stuffed Avocados with Cilantro Lime Dressing

• Avocados
• Tuna fish
• Hummus 
• Orange bell peppers
• Limes
• Greek yogurt or coconut yogurt for dairy-free
• Avocado oil
• Fresh cilantro
• Gluten free croutons or snapea crisps 

How to make Tuna Stuffed Avocados with Cilantro Lime Dressing, step by step

Step 1: Pour the lime juice, yogurt, olive oil, water, garlic, cilantro, and salt in a blender. Blend on high speed about 2 minutes, until cilantro is well chopped and the dressing turns a light green color. Scrape down dressing from sides, transfer to a sealed container and place in refrigerator to chill.

Step 2: Mix the tuna, mayo, bell peppers, and salt in a small mixing bowl. 

Step 3: Cut avocados in half, lengthwise, removing the pit.

Step 4: Fill each avocado pit with 1/2-1 cup of the tuna mixture. Drizzle with the cilantro lime dressing and top with crumbled crisps. Serve immediately and enjoy!

Helpful tips for making these tuna stuffed avocados

• To keep avocados from browning, brush the avocado flesh with a bit of avocado oil or lime.
• I use hummus instead of mayonnaise for the tuna. It’s a lighter and healthier option. Make my easy Instant Pot hummus if you’re running low!
• This recipe is best made fresh and served immediately. However, the tuna and dressing can be made ahead of time, so it’s an even quicker meal.
• I like to make a double batch of the dressing and keep it stored in my refrigerator for my salads and grain bowls. Use it as a dip, too!

If you like this recipe, try these too!

• Grilled Chipotle Lime Steak Fajita Salad
• Grilled Salmon Tropical with Creamy Mango Dressing
• Avocado Ranch Ahi Tuna Poke Bowls

If you’ve tried these tuna stuffed avocados or any other recipe on the blog please let me know how you liked it in the comments below. I absolutely love hearing from you! You can also FOLLOW ME on Instagram, Pinterest and Facebook, for more nourishing recipes like this, and behind the scenes cooking and holistic wellness tips!

Avocado Tuna Bowls with Cilantro Lime Dressing

By: Abbey Rodriguez

PRINT PIN RECIPE

These avocado tuna bowls with cilantro lime dressing can be made for lunch or dinner in just 10 minutes. Meaning, they're o-fish-ally the best meal ever!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings: 4 servings

Calories: 391kcal

Ingredients

Cilantro Lime Dressing:

• Juice of 2 limes
• 1/2 cup Greek yogurt or coconut yogurt for dairy-free
• 1/4 cup avocado oil
• 2-3 tablespoons water
• 1 teaspoon garlic minced
• 1 cup cilantro
• Pinch of salt

Avocado Tuna Bowls:

• 2 avocados halved
• 1 can tuna
• 1/2 cup hummus or mayonnaise if desired
• 1/2 cup red and orange bell peppers chopped
• Pinch of salt
• Snapea crisps or GF croutons

Instructions

• Pour the lime juice, yogurt, olive oil, water, garlic, cilantro, and salt in a blender. Blend on high speed about 2 minutes, until cilantro is well chopped and the dressing turns a light green color. Scrape down dressing from sides, transfer to a sealed container and place in refrigerator to chill.
• Cut avocados in half, lengthwise, removing the pit.
• Mix the tuna, hummus (or mayo), bell peppers, and salt in a small mixing bowl. Fill each avocado pit with 1/2-1 cup of the tuna mixture. Drizzle with the cilantro lime dressing and top with crumbled croutons or crisps. Serve immediately and enjoy!

Video

Notes

• To keep avocados from browning, brush the avocado flesh with a bit of avocado oil or lime.
• I use hummus instead of mayonnaise for the tuna. It's a lighter and healthier option. However, using traditional mayo works great.
• This recipe is best made fresh and served immediately. However, the tuna and dressing can be made ahead of time, so it's an even quicker meal.
• I like to make a double batch of the dressing and keep it stored in my refrigerator for my salads and grain bowls. Use it as a dip, too!

Nutrition

Calories: 391kcal | Carbohydrates: 15g | Protein: 15g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 729mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1025IU | Vitamin C: 35.1mg | Calcium: 61mg | Iron: 2.1mg

Recipe originally posted in March 2017, and updated on May 1, 2019 with new photos and more detailed recipe instructions.

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