Mediterranean Tuna Stuffed Avocados (Print Version)

Creamy avocados filled with zesty Mediterranean tuna salad featuring fresh vegetables and tangy feta cheese.

# What You'll Need:

→ Tuna Salad

01 - 2 cans (5 oz each) tuna in olive oil, drained
02 - 1/2 cup cherry tomatoes, quartered
03 - 1/3 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 lemon juice
11 - 1/2 teaspoon dried oregano
12 - Salt and black pepper to taste

→ Avocados

13 - 2 large ripe avocados

# How to Make It:

01 - In a medium bowl, combine the drained tuna, cherry tomatoes, cucumber, olives, red onion, roasted red peppers, feta cheese, and parsley.
02 - Drizzle with olive oil and lemon juice, sprinkle with oregano, and season with salt and black pepper. Gently mix until well combined.
03 - Slice the avocados in half lengthwise and remove the pits. Gently scoop out a small amount of flesh from each half to create a larger cavity, and set aside the scooped avocado.
04 - Dice the reserved avocado flesh and fold it into the tuna salad mixture.
05 - Fill each avocado half generously with the Mediterranean tuna salad.
06 - Serve immediately, garnished with extra parsley or a sprinkle of feta cheese if desired.

# Additional Tips::

01 -
  • It comes together in 15 minutes flat, making it perfect for those days when hunger hits before you've had time to plan dinner.
  • The combination of creamy, salty, tangy, and fresh textures in one bite feels indulgent without the heavy feeling afterward.
  • It's naturally gluten-free and pescatarian, so it works whether you're accommodating dietary preferences or just eating intuitively.
02 -
  • Avocado flesh darkens when exposed to air, so assemble this dish right before you eat it—don't make it an hour early expecting it to hold up gracefully.
  • The quality of your tuna oil makes an enormous difference to the final flavor, so taste it straight from the can before you commit to using it; if it smells off in any way, start over with a fresh tin.
  • Overmixing breaks down the tuna into small sad pieces, so use a light hand and a fork rather than a spoon, treating the mixture with respect.
03 -
  • Make the tuna salad an hour or two ahead and refrigerate it separately from the avocados, then assemble just before eating to prevent browning and maintain that perfect textural contrast.
  • If you're serving this to a group, cut the avocados and fill them to order rather than preparing them all at once, because even the best intentions can't stop avocado from oxidizing.
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