Mediterranean Tuna Salad Avocados (Printable)

Fresh tuna mixed with Mediterranean flavors served inside creamy ripe avocados for a bright, easy 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 - 1/3 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 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 lemon juice, sprinkle with dried oregano, then season with salt and black pepper. Gently mix until all ingredients are well 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 fold it gently into the tuna salad mixture to distribute evenly.
05 - Fill each avocado half generously with the Mediterranean tuna salad mixture. Serve immediately with optional garnish of fresh parsley or additional feta cheese crumbles.

# Expert Advice:

01 -
  • It comes together in the time it takes to set a proper table, no cooking required.
  • Every bite tastes like you spent hours planning when really you just grabbed what was in your kitchen.
  • The balance of creamy, tangy, and briny keeps you reaching for another forkful.
02 -
  • Don't prep this more than a couple hours ahead because the avocado will brown and the lemon juice will make everything soften into mush.
  • The olives are salty enough that you might think you need more seasoning, but wait and taste after everything is mixed before you add more salt.
03 -
  • Drain your canned tuna well and even press it gently in a fine mesh strainer—excess liquid is the enemy of texture.
  • Always taste your olives before buying them if you can, because quality varies wildly and a briny, meaty olive makes this dish, while a bland one undermines it.
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