This is a sponsored post written by me on behalf of Blue Harbor Fish Co. All opinions are 100% mine.
This flavorful Buffalo Tuna-Stuffed Avocado recipe is perfect for a quick lunch or easy dinner when you don’t have time to cook, but want something fresh and filling.
Ready in less than 10-minutes, this Buffalo Tuna-Stuffed Avocado will be your new favorite when you want to eat clean, but don’t have time to get fancy in the kitchen. Creamy avocado, crunchy celery and wild albacore tuna with your favorite cayenne hot sauce come together in this delicious tuna salad. It’s a healthier way to enjoy tuna salad for lunch or dinner – with a twist.
This Buffalo Tuna-Stuffed Avocado is paleo and keto-friendly, and it’s whole30 compliant by leaving off the optional blue cheese crumbles (more on that below). No matter your lifestyle, this tuna salad recipe is basically amazing. It’s so quick & easy too. You can make it in just under 10-minutes with a handful of simple, fresh ingredients!
What Kind of Tuna is Best for Tuna Salad?
I love Blue Harbor Tuna Wild Albacore Tuna in Water for this recipe; select cuts of sustainably caught Albacore tuna that come in a super convenient pouch that doesn’t need to be drained. Honestly, you could eat this tuna right out of the pouch post-workout, or as a quick snack as these pouches don’t need to be refrigerated. I like to use two pouches for this Buffalo Tuna-Stuffed Avocado recipe; they’re flaky and fresh, mixing really well with creamy avocado and buffalo sauce.
Ingredients needed to make this Tuna Salad Recipe:
- 2 avocados, pitted
- 2 3-ounce pouches Blue Harbor Albacore Tuna in Water
- 1 teaspoon grainy mustard (or Dijon)
- small squeeze of fresh lemon juice
- 2-3 tablespoons of your favorite Buffalo-style hot sauce
- salt and pepper, to taste
- blue cheese, crumbled (optional garnish)
- fresh scallions or chives, chopped (optional garnish)
Because we’re using fresh avocado, this tuna salad recipe doesn’t require mayonnaise. The avocado subs in as a healthy fat that’s as smooth as mayo, so there’s no need for an extra condiment when making your Buffalo Tuna-Stuffed Avocado.
Lots of healthy fats, so much flavor! If you’re making this Buffalo Tuna Salad for lunch, you don’t have to stuff into an avocado; it’s more for presentation. This tuna salad recipe is perfect and filling as is, or can be used with veggie sticks (celery, radish, carrots, etc) or your favorite crackers on the side.
How to Store Tuna Salad with avocado for meal prep:
To keep the avocado from browning, make sure to use fresh lemon juice as the recipe calls for. This will prevent browning. It will last for 2-3 days in your refrigerator this way.
This Buffalo Tuna-Stuffed Avocado is so good and guilt-free! With healthy fats and filling protein, this tuna salad recipe will become your quick go-to recipe when you’re pressed for time!
Buffalo Tuna-Stuffed Avocado
Ingredients
- 2 avocados - pitted
- 2 3-ounce pouches Blue Harbor Albacore Tuna in Water
- 1 teaspoon grainy mustard - or Dijon
- small squeeze of fresh lemon juice
- 2-3 tablespoons of your favorite Buffalo-style hot sauce
- salt and pepper - to taste
- blue cheese - crumbled (optional garnish)
- fresh scallions or chives - chopped (optional garnish)
Instructions
- Cut your avocados in half and remove the pit.
- In a small bowl, mix the tuna, mustard, lemon juice, and hot sauce. Mix until well combined. Give it a taste and adjust the ingredients as needed, adding salt and pepper, if needed.
- Spoon the tuna mixture equally into each avocado half.
- Garnish with blue cheese and scallions or chives, if desired.
- Eat immediately or store in your refrigerator 2-3 days.
I would love to make this . But it is a higher sodium snack ….. 😞
healthy fats yes …..