These Chipotle Tuna Salad Stuffed Avocados are loaded with flavor and nutrients, and they only take five minutes to prepare! Paleo and/or Whole30-compliant mayo keeps this recipe Paleo and Whole30-friendly as well as low-carb, keto, gluten-free, dairy-free and grain-free. It's the perfect summer lunch or light dinner!
- 1 large avocado
- 1 can skipjack or tongol tuna in water, drained
- 2 Tbsp mayo (use Primal Kitchen or Chosen Foods Avocado Oil Mayo)
- 2 tsp lime juice
- 1 tsp chipotle powder
- ½ tsp garlic salt
- 2 Tbsp scallions, slivered
- 2 Tbsp fresh cilantro, chopped
-
Mix the tuna, mayo, lime juice, chipotle powder and garlic salt in a bowl.
-
Cut the avocado in half and remove the seed. Scoop each half out so any dark spots can be removed, or leave in the skin. Sprinkle very lightly with salt, if desired.
-
Fill each half avocado with half of the tuna salad. For four smaller portions, split the tuna salad into four, cut another avocado in half and top with tuna salad.
-
Garnish with slivered scallions and fresh cilantro and serve.