Salads

Mediterranean Tuna Salad Stuffed Avocados

Name: Mediterranean Tuna Salad Stuffed Avocados
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 ripe avocados; 1 can of tuna, drained; 1/4 cup cherry tomatoes, halved; 1/4 cup cucumber, diced; 1/4 cup red onion, finely chopped; 1/4 cup olives, sliced; 2 tablespoons olive oil; 1 tablespoon lemon juice; Salt and pepper to taste; Fresh parsley for garnish

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This Mediterranean Tuna Salad Stuffed Avocados make a bright, healthy lunch or light dinner. Creamy avocado halves cradle a tangy, herb-scented tuna salad with juicy cherry tomatoes, crisp cucumber, briny olives and a lemony olive oil dressing. The textures contrast nicely — silky avocado, flaky tuna and a little crunch — and the flavors are fresh, bright and savory. If you enjoy quick tuna salads, try this version or compare it with a different take on tuna at quick, satisfying tuna-egg salad for another fast idea.

Recipe Information

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 2 stuffed avocados
Difficulty Level: Easy

Nutrition Information

Approximate per serving (one stuffed avocado):

Calories per serving: 450 kcal
Protein: 16 g
Carbohydrates: 15 g
Fat: 38 g
Fiber: 9 g
Sugar: 3 g
Sodium: 520 mg

Why Make This Mediterranean Tuna Salad Stuffed Avocados

This recipe is fast, healthy, and full of Mediterranean flavor. It uses pantry-friendly canned tuna and fresh produce for a satisfying meal in minutes. The dish is naturally low-carb and gluten-free, and the lemon-olive oil dressing brightens the tuna without heavy mayo. The presentation — tuna piled into avocado halves — looks elegant for guests but is easy enough for a weeknight. Expect creamy, rich avocado with a bright, tangy filling and a pleasant salty bite from the olives.

How to Make Mediterranean Tuna Salad Stuffed Avocados

Follow simple steps: prep the avocados, combine the tuna and vegetables, whisk a quick dressing, then spoon the salad into the avocado halves. No cooking required. Work gently when scooping so the avocado halves keep their shape. Taste and adjust seasoning at the end for the best balance of lemon, salt, and pepper.

Ingredients:

2 ripe avocados
1 can of tuna, drained
1/4 cup cherry tomatoes, halved
1/4 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup olives, sliced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Fresh parsley for garnish

Directions:

Step 1: Preparation

Cut the avocados in half and remove the pits. Scoop out a small amount of flesh from each half to create a larger cavity for the filling. Set the scooped flesh aside or save it for another use. Keep the avocado halves on a plate while you prepare the filling.

Step 2: Mixing

In a bowl, combine the drained tuna, cherry tomatoes, cucumber, red onion, and olives. Break up any large chunks of tuna with a fork so the mixture mixes evenly with the vegetables.

Step 3: Cooking

In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until combined. Pour the dressing over the tuna mixture and mix well so every bit is lightly coated. (This step does not require heat; it’s where the flavors come together.)

Step 4: Finishing

Spoon the tuna salad into the avocado halves, pressing lightly so the filling stays in place. Garnish with fresh parsley. Serve immediately so the avocado retains its bright color and creamy texture.

How to Serve Mediterranean Tuna Salad Stuffed Avocados

Serve these stuffed avocados on a simple bed of mixed greens for a complete salad. They work well as an appetizer, light lunch, or part of a picnic spread. Add a wedge of lemon on the side for extra brightness. Pair with crusty bread or whole-grain crackers if you want more texture. For a brunch table, place them beside boiled eggs and a simple green salad.

How to Store Mediterranean Tuna Salad Stuffed Avocados

Short term: Store the tuna mixture separately in an airtight container in the fridge for up to 2 days. Keep avocado halves separate and assemble just before serving.
Assembled: If you must store assembled avocados, cover tightly with plastic wrap and refrigerate for a few hours only; expect some browning over time. To slow browning, squeeze a little extra lemon juice over the avocado flesh.
Freezing: Do not freeze avocados — they become watery and lose texture. The tuna mixture can be frozen for up to 2 months, but thaw and drain any excess liquid before serving.

Expert Tips for Perfect Mediterranean Tuna Salad Stuffed Avocados

Choose ripe but firm avocados. They should give slightly when pressed but not feel mushy.
Drain the tuna well to prevent a watery filling. Gently press the drained tuna with a fork to remove excess liquid.
Dice vegetables uniformly so every bite has balanced texture.
Taste the dressing before adding it to the tuna. Adjust lemon and salt to your preference; a little more acid brightens the whole dish.
If you like creamier tuna salad, stir in 1 tablespoon of Greek yogurt or mashed avocado from the scooped flesh.
For extra herbs, fold in chopped dill or mint for a fresh lift.
If olives are very salty, rinse them briefly to reduce sodium.

Delicious Variations

Greek-style: Add crumbled feta and a pinch of oregano.
Spicy kick: Mix in a small chopped jalapeño or a dash of harissa.
Ranch-style: Use a tablespoon of plain yogurt with chopped dill and chives.
Nicoise twist: Add quartered boiled eggs and capers for a fuller meal.
Low-sodium: Use low-sodium canned tuna and unsalted olives, and rely on lemon and herbs for flavor.

Frequently Asked Questions

Can I use tuna in olive oil instead of water?
Yes. Tuna in olive oil adds richer flavor and more fat. If you use it, drain but consider reducing the added olive oil in the dressing to keep the balance.
How do I stop the avocado from turning brown?
Work quickly and assemble just before serving. A light squeeze of lemon juice on the avocado flesh helps slow browning. Storing assembled halves tightly wrapped in plastic also helps for a few hours.
Is this recipe gluten-free and low-carb?
Yes. The ingredients are naturally gluten-free and low in carbohydrates. Serve with gluten-free crackers or a salad to keep the meal gluten-free.
Can I make the tuna salad ahead of time?
Yes. Make the tuna mixture up to 48 hours ahead and refrigerate in an airtight container. Scoop and fill avocados just before serving for the best texture and color.
What can I swap for olives if I don’t like them?
Try capers for briny notes, chopped roasted red peppers for sweetness, or pickled cucumbers for tang. Each gives a different but tasty flavor profile.
How do I adjust the recipe for more servings?
Multiply ingredients proportionally. One standard-sized can of tuna and two avocados serve two. For more servings, add one can and one avocado for roughly two more stuffed portions depending on size.
Can I add herbs or greens to the filling?
Yes. Chopped parsley, dill, basil, or arugula all work well. Add them last to keep their color and fresh flavor.

Conclusion

This Mediterranean Tuna Salad Stuffed Avocados recipe is quick, colorful, and flavorful — an easy way to enjoy healthy fats and protein with a Mediterranean twist. The textures and lemony, olive-oil dressing make each bite bright and satisfying. For another source of inspiration and a similar stuffed-avocado idea, see Downshiftology’s tuna stuffed avocados. Give this recipe a try — it’s simple to make, looks great on the plate, and tastes fresh and delicious.