Mediterranean tuna stuffed avocados (Printer View)

Creamy avocados filled with zesty Mediterranean tuna salad featuring tomatoes, olives, and feta.

# What you'll need:

→ Tuna Salad

01 - 2 cans (5 oz each) tuna in olive oil, drained
02 - 0.5 cup cherry tomatoes, quartered
03 - 0.33 cup cucumber, diced
04 - 0.25 cup Kalamata olives, pitted and sliced
05 - 0.25 cup red onion, finely diced
06 - 0.25 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 - 0.5 teaspoon dried oregano
12 - Salt and black pepper to taste

→ Avocados

13 - 2 large ripe avocados

# Method:

01 - In a medium mixing bowl, combine drained tuna, quartered cherry tomatoes, diced cucumber, sliced Kalamata olives, finely diced red onion, diced roasted red peppers, crumbled feta cheese, and chopped fresh parsley.
02 - Drizzle the mixture with extra virgin olive oil and fresh lemon juice. Sprinkle dried oregano over the ingredients and season with salt and black pepper to taste. Gently fold together until evenly combined.
03 - Slice each avocado in half lengthwise and carefully remove the pit. Gently scoop out a small amount of flesh from each half to create a larger cavity for filling. Set the scooped avocado flesh aside.
04 - Dice the reserved avocado flesh and gently fold it into the tuna salad mixture to distribute evenly.
05 - Generously fill each avocado half with the Mediterranean tuna salad mixture, mounding slightly if desired.
06 - Transfer filled avocados to serving plates and serve immediately. Garnish with additional fresh parsley or crumbled feta cheese if desired.

# Expert Advice:

01 -
  • Ready in 15 minutes with zero cooking, perfect when you want something impressive but you're short on time and energy.
  • The combination of creamy avocado with briny olives and fresh herbs tastes like a Mediterranean escape in every bite.
  • It's naturally gluten-free, low-carb, and packed with omega-3s, so you feel good eating it.
02 -
  • Don't let the avocado halves sit filled for more than 10 minutes before serving, or the flesh will start oxidizing and turning that sad greenish-brown color even with lemon juice.
  • If your avocado is slightly underripe, scooping out more flesh to create a bigger cavity actually works in your favor because you'll have more room for the salad anyway.
03 -
  • If you're worried about your avocado being perfectly ripe, slightly underripe is actually safer because it won't turn to mush when you scoop it and fold it into the salad.
  • The drained olive oil from the tuna can become the base of a vinaigrette for the greens you serve alongside, so nothing goes to waste and flavors echo across the plate.
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