Mediterranean Tuna Salad Avocados (Printable)

Creamy avocados filled with a zesty Mediterranean-style tuna mix, ideal for a fresh and light meal option.

# 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 fresh 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 if desired.

# Expert Advice:

01 -
  • It comes together in under 15 minutes, which means lunch can actually happen before your afternoon disappears.
  • The combination of creamy avocado with briny olives and bright lemon creates a flavor that feels fancy but requires zero cooking skills.
  • It's naturally gluten-free and low in carbs, so you can enjoy it without any dietary compromise.
02 -
  • Don't mix the avocado into the salad until you're ready to fill and serve. Left sitting, it turns that sad grey-brown color that tastes fine but looks like you've given up.
  • The ripeness of your avocado matters more than the perfection of your knife skills. A truly ripe avocado practically scoops itself out and doesn't crack under pressure.
03 -
  • Buy your avocados a day or two before you plan to make this so you can choose ones at peak ripeness rather than suffering through either crunchy or mushy versions.
  • Keep your knife sharp when working with avocados because a dull blade slips and creates dangerous moments. The flesh should yield smoothly to pressure, not require sawing.
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