Mexican Tuna Salad Stuffed Avocados

I have yoga elbow — it’s totally a thing. It’s a raw patch of skin on my elbow that is crazy sensitive from trying my hardest to plank as long as the skinny girls next to me. I tripped over one of the girls toys yesterday and tried to catch myself…thus twisting my ankle and it has been hurting ever since.

I burned my thumb really badly grabbing a hot pan by accident on Saturday while making breakfast. And on our impromptu date night last night, I got food poisoning.

In other words, I am completley falling apart and absolutely not ready for Monday. I want to call in sick, but I don’t think that works with kids or when you are your own boss. I might just have to make it a couch & pj day with the twins. Cue up the DVD player, let’s watch another episode of Mickey Mouse Clubhouse for the 32413 time.

That means I will be making my favorite Mexican Tuna Stuffed Avocados again for lunch tomorrow. I seriously make this at least once a week for lunch, but I have never thought to photograph it and share it. Honestly, that’s also because I am usually standing over the sink trying to eat it before the girls wake up from nap.

The flavors in this are insane and I love that I almost always have everything on hand to make it from other recipes through the week or my pantry staples. Sometimes if I have them on hand, I will also throw in a handful of chopped up cherry tomatoes.

This update on the old school tuna salad is much healthier, much more filling and full of protein. Oh and it only takes about 10 minutes to throw together — gotta love those 30 minute or less recipes! Mamas rejoice!

Mexican Tuna Salad Stuffed Avocados


  • 12 oz canned tuna, drained
  • 1/3 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 3 tablespoons finely chopped cilantro
  • 1/4 cup fat free plain greek yogurt
  • 2 tablespoons mayo (I like to use the one made with olive oil)
  • 1 tablespoon lemon juice
  • hot sauce, to taste (I like Cholula best in this recipe)
  • salt & pepper, to taste
  • 2 avocados, halved


  1. In a medium sized bowl, combine all ingredients except avocado.
  2. Divide among the avocado halves and serve!

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