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Some days are super busy, so healthy ideas for lunches and dinners to-go are always appreciated. These tuna avocado bowls are fast and easy to make, portable, healthy, and delicious! We have them for lunch during Lent or any time we need a break from the usual.
What’s for Lunch? Tuna-Stuffed Avocado Bowls!
In my opinion, these tuna avocado bowls are better than the original tuna sandwich on bread! The creaminess of the avocado perfectly balances the saltiness of the tuna salad and the bell pepper adds a nice crunch.
Besides tasting great, these tuna avocado bowls couldn’t be easier to make. I mix together tuna, mayo, green onion, bell pepper, and seasonings. Then I cut the avocados in half, remove the pit, and stuff in the tuna stuffing… and it’s done!
Sometimes I make my own mayo and other times I order a healthy version online or pick it up at the store, but either way I prefer these options to the commercial ones. If you’re avoiding mayo for any reason, you can just leave it out. The recipe tastes just as delicious without it.
Make Them a Meal at Home or on the Go
On a busy day when I need to bring lunch or dinner with us I make up a big batch of the tuna filling and put it in a bowl. Then I halve and remove the pits from the avocados and put them in another bowl with a squeeze of lime to prevent browning. Then we just stuff and eat as needed. No need for any dishes other than spoons. (You can also pack the avocado bowls already stuffed, but it’s a little trickier to keep them upright so the filling doesn’t spill out.)
Add some fresh fruit on the side and we have an easy portable meal everyone will eat and that keeps us full for a long time.
You can also change up the ingredients in the tuna filling to suit your preferences or change it up. This Mediterranean version uses pesto, sun-dried tomatoes, and olives!
Tuna Stuffed Avocado Bowls Recipe
Ingredients
- 3 (3 oz) cans solid white tuna packed in water (drained)
- 3 TBSP mayonnaise
- 2 green onions (thinly sliced)
- ½ red bell pepper (chopped)
- 1 tsp red wine vinegar
- ½ tsp black pepper
- 1 tsp garlic salt
- 2 ripe avocados (halved and pitted)
Instructions
- In a medium size bowl, mix all ingredients except avocado.
- Spoon mixture into avocado halves and serve.
Nutrition
Do you make any easy, portable lunches or dinners? I’d love to hear about them!
Stuffed avocados (with various mayo dressed meat or seafood salads) are a traditional food in Chile, called Palta Reina (queen avocado).
I made this tonight but with wild Alaskan salmon. It’s phenomenal!
I was searching for a healthy tuna salad recipe. Decided to make this for lunch today. And even though I didn’t have the fresh red bell pepper on hand, a roasted sweet pepper from the jar was an excellent substitute!
This recipe looks delicious. I am going to try it tonight
What a great idea! I’m always looking for meal ideas for Lent. Eating grain-free/dairy-free makes it a challenge!