This avocado tuna melt is a simple, satisfying twist on the classic tuna melt, made by stuffing creamy avocados with a flavorful tuna mixture and topping it with melted cheddar cheese. It's warm, comforting, and packed with texture from crunchy vegetables and rich avocado.
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A Quick Look at the Recipe
✅ Recipe Name: Avocado Tuna Melt
🕒 Ready In: ~15 minutes
👪 Serves: 2 servings
🍽 Calories: ~360 per serving (estimated)
🥣 Main Ingredients: Avocado, canned tuna, cheddar cheese, mayonnaise
📖 Dietary Info: Gluten-free; low-carb
👌 Difficulty: Easy - simple mixing and quick bake or broil
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Perfect for an easy lunch or quick dinner, this recipe comes together fast with minimal prep and everyday ingredients. Baking or broiling the filled avocados melts the cheese just enough while keeping the avocado tender and creamy.
If you love quick, protein-packed meals like this, you may also enjoy our Fish Taco Bowls, Eggs In Purgatory, or Chicken Fried Rice that come together fast with minimal cleanup.
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Why You'll Love this Avocado Tuna Melt:
Quick and easy: Ready in about 15 minutes with minimal prep and simple ingredients.
Warm and creamy: Baking or broiling melts the cheese while keeping the avocado rich and tender.
Protein-packed: Tuna and cheese make this a filling option for lunch or a light dinner.
Naturally gluten-free: No bread required, making it a great alternative to traditional tuna melts.
Customizable flavors: Easy to adjust with different cheeses, spices, or mix-ins.
Key Ingredients:
- avocado. Choose ripe but firm avocados so they hold their shape when filled. If overly soft, mash them into the tuna mixture instead.
- tuna. Use canned tuna in water for a lighter option or oil-packed tuna for extra richness.
- mayonnaise. Adds creaminess; use homemade mayonnaise or swap with Greek yogurt for a lighter option.
- cheddar cheese. Use sharp cheddar for the best flavor, or try mozzarella, pepper jack, or Swiss for variety.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Cheese swap: Use mozzarella, Swiss, pepper jack, or a dairy-free cheese alternative instead of cheddar.
- Add extra crunch: Mix in celery, green onions, or chopped jalapeños with the tuna.
- Lighter option: Replace some or all of the mayonnaise with Greek yogurt.
- Seasoning boost: Add garlic powder, onion powder, or a squeeze of lemon juice for extra flavor.
- No-oven version: Skip baking and enjoy the avocado tuna mixture chilled for a cool, scoopable meal.
How to Make Avocado Tuna Melt:
- Preheat the oven to 400°F or set the broiler to high.
- In a mixing bowl, combine tuna, onion, pickles, red bell pepper, paprika, mayonnaise, salt, and pepper. Mix well.
- Scoop out some avocado flesh, leaving a slight border in the avocado halves. Mash the removed avocado and mix it into the tuna mixture.
- Spoon the tuna mixture back into the avocado halves, filling them generously. Sprinkle shredded cheddar cheese evenly over the top.
- Place the filled avocados on a baking sheet and bake for 8-10 minutes or broil for 2-3 minutes until the cheese is melted and bubbly.
Recipe Notes & Tips:
- Choose the Right Avocados: Use ripe but firm avocados so they hold their shape when filled. If they're too soft, mash them and mix with the tuna instead.
- Drain the Tuna Well: Too much liquid can make the filling watery. Press out excess moisture before mixing.
- For Extra Creaminess: Add a spoonful of Greek yogurt or cream cheese to the tuna mixture for a richer texture.
- Boost the Flavor: A squeeze of lemon juice enhances freshness and prevents the avocado from browning.
- Make It Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce for extra heat.
- Customize the Cheese: Try pepper jack, Swiss, or mozzarella for a different flavor profile.
How to Store:
Refrigeration: Store any leftover tuna mixture in an airtight container in the refrigerator for up to 2 days. To prevent browning, press plastic wrap directly onto the surface or mix in a little lemon juice.
Freezing: Not recommended, as avocados can become mushy when thawed. Instead, freeze only the tuna mixture for up to 1 month and add fresh avocado when serving.
Reheating: Warm at 350°F for 5-7 minutes until heated through.
Avocado Tuna Melt FAQs:
Yes. Avocado tuna melt stays creamy, not mushy, when baked briefly at high heat or broiled just until the cheese melts. Over baking causes the avocado to soften too much, so short cook times are key.
Slightly firm but ripe avocados work best for avocado tuna melt. Overripe avocados can collapse during baking and lose their shape.
No, you can enjoy it cold as a stuffed avocado or serve the tuna mixture on toast or in lettuce wraps.
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Avocado Tuna Melt
Ingredients
- 2 ripe avocados
- 1 can tuna
- ¼ cup onion, diced
- ¼ cup pickles, diced
- ¼ cup red bell pepper, diced
- 1 teaspoon paprika
- ¼ cup mayonnaise
- ½ cup cheddar cheese, shredded
Instructions
- Preheat the oven to 400°F or set the broiler to high.
- In a mixing bowl, combine tuna, onion, pickles, red bell pepper, paprika, and mayonnaise. Mix well.
- Scoop out some avocado flesh, leaving a slight border in the avocado halves. Mash the removed avocado and mix it into the tuna mixture.
- Spoon the tuna mixture back into the avocado halves, filling them generously. Sprinkle shredded cheddar cheese evenly over the top.
- Place the filled avocados on a baking sheet and bake for 8-10 minutes or broil for 2-3 minutes until the cheese is melted and bubbly.
Nutrition
Notes
- Choose the Right Avocados: Use ripe but firm avocados so they hold their shape when filled. If they're too soft, mash them and mix with the tuna instead.
- Drain the Tuna Well: Too much liquid can make the filling watery. Press out excess moisture before mixing.
- For Extra Creaminess: Add a spoonful of Greek yogurt or cream cheese to the tuna mixture for a richer texture.
- Boost the Flavor: A squeeze of lemon juice enhances freshness and prevents the avocado from browning.
- Make It Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce for extra heat.
- Customize the Cheese: Try pepper jack, Swiss, or mozzarella for a different flavor profile.
Laura says
I’ve made this twice…second time without yellow or red pepper, but still absolutely delicious. Thank you ever so much for sharing!
Laura says
Didn’t have any pickles…regardless…this was absolutely delicious!! Thank you for sharing with us. We will make this again.
Kara says
Can you make this without the pickles? What would you substitute for them
Yvonne says
Simple, but delicious! Thank you
Patricia says
Sounds lovely, going to make it this lunchtime, like today!
Shay says
Hope it turns out good for you!