Mediterranean Tuna Salad Stuffed Avocados (Printable Copy)

Creamy avocados filled with zesty Mediterranean tuna salad featuring tomatoes, olives, and feta. A vibrant 15-minute light meal.

# What You Need:

→ Tuna Salad

01 - 2 cans tuna in olive oil (5 oz each), 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:

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 if desired.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can impress yourself or others without any stress or last-minute scrambling.
  • The creamy avocado plays beautifully against the bright, tangy tuna salad, creating a balance that tastes more complicated than it actually is.
  • It's naturally gluten-free and low-carb, so you can serve it to friends with different dietary preferences without making separate meals.
02 -
  • Don't let the avocado sit after you've cut it if you can help it—once exposed to air, it starts turning brown within minutes, so do your prep, then slice and fill right before eating.
  • The tuna salad itself actually tastes better if you make it 30 minutes ahead and let the flavors get to know each other, but the avocado must be a last-minute step.
03 -
  • Buy avocados a day or two before you plan to make this, and store them on the counter until they yield gently to pressure—perfectly ripe avocados make all the difference and can't be rushed.
  • If your canned tuna comes packed in water, drain it well and then toss it with a little good olive oil before mixing with the vegetables so you don't lose that richness you'd get from oil-packed tuna.
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