Mediterranean Tuna Salad Avocados (Print Version)

Creamy avocados filled with zesty tuna salad and fresh Mediterranean flavors in a light dish.

# What You'll Need:

→ Tuna Salad

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

# Steps to Follow:

01 - In a medium mixing bowl, combine drained tuna, cherry tomatoes, cucumber, Kalamata olives, red onion, roasted red peppers, feta cheese, and fresh parsley.
02 - Drizzle with extra virgin olive oil and fresh lemon juice, sprinkle with dried oregano, then season with salt and black pepper. Gently fold until all ingredients are evenly combined.
03 - Slice avocados in half lengthwise and carefully remove the pits. Using a spoon, gently scoop out a small amount of flesh from each half to create a larger cavity for filling.
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. Serve immediately, optionally garnished with additional fresh parsley or crumbled feta cheese.

# Additional Tips::

01 -
  • It's ready in fifteen minutes with zero cooking, so you can make it on even the busiest days without stress.
  • The combination of creamy avocado and zesty Mediterranean flavors feels restaurant-quality but costs way less and tastes fresher.
  • You can customize it endlessly depending on what's in your pantry or how you're feeling that day.
02 -
  • Avocados brown quickly once cut, so make this dish as close to serving time as possible—it's genuinely better when it's not sitting around waiting.
  • If you dice the avocado ahead of time, squeeze lemon juice over it immediately to slow the oxidation and keep it looking bright.
03 -
  • The secret is using truly ripe avocados—they should be soft enough to scoop easily but not mushy or brown inside, so pick them the day you plan to eat this.
  • Don't skip the extra virgin olive oil at the end; it's not just a cooking ingredient here, it's the final polish that brings everything into focus.
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