Mediterranean Tuna Salad Avocados (Printable)

Fresh Mediterranean-style tuna and vegetables stuffed into creamy avocado halves for a light, flavorful 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 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, 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, and season with salt and black pepper. Gently toss until evenly combined.
03 - Slice avocados in half lengthwise and remove the pits. Gently scoop out a small amount of flesh from each half to create a larger cavity. Reserve the scooped avocado flesh.
04 - Dice the reserved avocado flesh and fold it into the tuna salad mixture until fully incorporated.
05 - Distribute the Mediterranean tuna salad generously among the four avocado halves, filling each cavity completely.
06 - Arrange on serving plates and serve immediately. Garnish with additional fresh parsley or crumbled feta cheese if desired.

# Top Tips:

01 -
  • It comes together in 15 minutes, which means you can have a restaurant-quality lunch before your afternoon really starts.
  • The combination of textures keeps things interesting—creamy avocado, flaky tuna, crispy vegetables, and briny olives all in one bowl.
  • Naturally gluten-free and low-carb without tasting like you're missing anything or making sacrifices.
02 -
  • If you're making this ahead, dress and fill your avocados no more than 30 minutes before serving, because exposed avocado flesh will oxidize and turn an unappealing brown regardless of the lemon juice.
  • The quality of your tuna matters more than you'd think—good tuna packed in olive oil has a silky texture that transforms the whole dish into something that tastes like it came from a proper kitchen.
03 -
  • Don't skip the step of scooping out some avocado flesh to create a cavity—it looks beautiful, lets you incorporate avocado into the salad itself, and gives you more room for the tuna mixture.
  • If your avocados are too firm when you're ready to serve, place them in a paper bag with a banana for 30 minutes and they'll be ready to slice—this is a trick that's saved me many times from an overly rigid avocado.
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