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7May, 20
Clean Food Love
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Chipotle Tuna Salad Stuffed Avocados

A DELICIOUS and unique lunch idea!

I made up a quick batch of these the other day for our entire crew, and they were gone faster than anything I’ve made in quite a while!

Total crowd pleaser!

I think these would be awesome with shredded chicken instead of tuna if that’s what you have on hand.

It’s no secret… Avocados are our FAVORITE!

What about you?!!!

Read here to learn six reasons why you should eat more avocado.

Avocado adds essential protein into our diets too! #Bonus

In addition to the good healthy fat in avocados, you’ll be glad to know that it also plays a vital role in muscle-building via its impressive protein content.

A whole avocado fruit may not astound you with high protein numbers (as it only has 3-4 grams), but it does have the nine essential amino acids that serve as our body’s building blocks.

The Avocado contains all nine essential Amino Acids!

  • histidine,
  • isoleucine
  • leucine
  • lysine
  • methionine
  • phenylalanine
  • threonine
  • tryptophan
  • and valine

They are called ‘essential’ because our bodies require them in developing and healing muscles, cells, and body systems. Our bodies cannot produce these proteins, so they have to come from the food we consume.

This makes avocado a fitting accompaniment for our fitness + muscle building, or muscle retention + weight loss goals!

➡️ Rachel’s Tips:

This recipe works great with frozen organic corn; thawed, or fresh sweet local corn cut from the cob, OR if you have the time we especially love grilled or roasted corn cut from the cob that has that extra charred smoky flavor!

Chipotles in adobo sauce is a great way to get that deep, smoky, spicy cooked-all-day flavor into a quick dish.

Look for simple ingredients if you’re buying a jar at the store. (OR make your own! Lots of recipes online if you Google them.)

Chipotle chiles are dried, smoked jalapenos. Adobo is a tangy, slightly sweet red sauce. So the ingredients may include peppers, spices, herbs, garlic, vinegar etc.

I like to freeze the extra peppers in adobo & sauce, in an ice cube tray for future use.

6 servings


  • 1/3 cup plain Greek yogurt
  • 1 chipotle pepper with 2 Tbsps adobo sauce
  • 1 fresh garlic clove, minced
  • 2 tsps fresh squeezed lime juice
  • a tiny pinch of sea salt
  • 1 medium red bell pepper, chopped
  • 1/2 cup frozen organic corn, thawed
  • 2 cans or pouches of tuna, drained & flaked
  • 3 medium/large avocados, halved
  • lime wedges, for serving
  • a small handful of fresh cilantro leaves, chopped to garnish


Mince your chipotle pepper and garlic.

Add yogurt, minced chipotle with adobo sauce, minced garlic, lime juice, into a medium bowl. Whisk or stir to combine really well.

Season with sea salt, to your taste.

Alternatively, you may use a food processor to combine and pulse the above ingredients and create a smooth yogurt chipotle sauce.

Next, chop your bell pepper and place it into a mixing bowl. Add in the corn and flaked tuna, and your yogurt chipotle sauce, then stir to combine everything well.

Slice your avocados in half lengthwise around the pit.

Open the halves to expose and remove the pit.

Using a spoon, scoop out some of the insides of the avocado if you need to. Make sure that you have enough space for the filling. Chop any remaining avocado flesh and add it into your tuna mixture.

Spoon your chipotle tuna salad into the avocado cups as shown. Sprinkle with freshly chopped cilantro.

Serve immediately, with lime wedges and enjoy!


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