Mediterranean Tuna Stuffed Avocados (Print)

Creamy avocado halves filled with zesty Mediterranean tuna salad, ready in just 15 minutes.

# Components:

→ Tuna Salad

01 - 2 cans tuna in olive oil (5 oz each), drained
02 - 3/4 cup cherry tomatoes, quartered
03 - 1/2 cup cucumber, diced
04 - 1/4 cup Kalamata olives, pitted and sliced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup roasted red peppers, diced
07 - 2 tablespoons feta cheese, crumbled
08 - 2 tablespoons fresh parsley, chopped
09 - 2 tablespoons extra virgin olive oil
10 - 1 tablespoon fresh lemon juice
11 - 1/2 teaspoon dried oregano
12 - Salt and black pepper to taste

→ Avocados

13 - 2 large ripe avocados

# Directions:

01 - In a medium bowl, combine the drained tuna, cherry tomatoes, cucumber, Kalamata olives, red onion, roasted red peppers, feta cheese, and fresh parsley.
02 - Drizzle the mixture with extra virgin olive oil and fresh lemon juice, sprinkle with dried oregano, and season with salt and black pepper. Gently fold until well combined.
03 - Slice each avocado in half lengthwise and carefully remove the pit. Using a spoon, gently scoop out a small amount of flesh from each half to create a larger cavity for filling. Reserve the scooped avocado flesh.
04 - Dice the reserved avocado flesh and gently fold it into the tuna salad mixture until evenly distributed.
05 - Spoon the Mediterranean tuna salad generously into each avocado half, mounding slightly if desired.
06 - Transfer to serving plates and serve immediately. Garnish with additional fresh parsley or a sprinkle of feta cheese if desired.

# Expert Advice:

01 -
  • It's genuinely ready faster than you can set the table, which means weekday lunches stop feeling like a hassle.
  • The creamy avocado melts into the briny, lemony tuna in a way that feels both indulgent and entirely honest about what you're eating.
  • You can adjust everything based on what's in your fridge, so it becomes less of a recipe and more of a blueprint.
02 -
  • If you're making this more than an hour ahead, don't combine everything until you're ready to serve—the acid from the lemon will turn the avocado brown and the salad will weep.
  • One slightly underripe avocado is better than one that's too soft; you want the flesh to hold the weight of the filling without collapsing.
  • The quality of your tuna genuinely matters here because there's nowhere for mediocre ingredients to hide.
03 -
  • Buy your avocados two or three days before you plan to make this, then let them ripen on the counter—they'll be perfectly yielding without being mushy.
  • If you can't find roasted red peppers, roast a fresh red pepper yourself under the broiler for five minutes, then peel away the charred skin while it's still warm.
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