Greek Tuna Salad Stuffed Avocados are a fresh, light, and satisfying no-cook meal that comes together in just minutes. Creamy avocados are filled with a flavorful Mediterranean-inspired tuna salad made with olives, red onion, roasted red peppers, and fresh herbs. Perfect for lunch, a light dinner, or even a wholesome snack, this recipe is simple, nutritious, and incredibly delicious.

Why You’ll Love This Recipe

This recipe is perfect for busy days when you need something quick yet nourishing. It requires no cooking, minimal prep, and only one bowl for mixing. The creamy avocado pairs beautifully with the bright, briny flavors of olives and the freshness of herbs.

You’ll love that it’s:

Healthy and nutrient-dense
High in protein and healthy fats
Ready in just 15 minutes
Naturally gluten-free and low in carbohydrates
Perfect for meal prep
Light yet satisfying
Full of fresh Mediterranean flavors

Whether you’re stuck in a lunch routine or need a quick meal solution, this dish delivers flavor and convenience in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large ripe avocados, halved and pitted
2 (3-ounce) pouches tuna in water, drained
1/4 cup chopped kalamata, black, or green olives
1/4 cup minced red onion
1/4 cup chopped fire-roasted red peppers
2 tablespoons chopped fresh basil or parsley
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

Directions

1. Slice the avocados in half and remove the pits.
2. Carefully scoop out about 1 to 2 tablespoons of avocado from the center of each half to create a larger cavity for filling.
3. Place the scooped avocado flesh into a medium mixing bowl.
4. Mash the avocado with a fork until mostly smooth but still slightly chunky.
5. Add the drained tuna, chopped olives, minced red onion, chopped roasted red peppers, and fresh herbs to the bowl.
6. Stir everything together until well combined.
7. Season with salt and black pepper to taste. Keep in mind that the olives add natural saltiness, so adjust accordingly.
8. Spoon the tuna mixture evenly into each avocado half.
9. Serve immediately, optionally with whole-grain crackers or chips for added crunch.

Servings and timing

Yield: 4 stuffed avocado halves
Serving size: 1 stuffed avocado half

Prep time: 15 minutes
Total time: 15 minutes

Per serving (1 stuffed avocado half):
Calories: 175 kcal
Carbohydrates: 7 g
Protein: 13 g
Fat: 12 g
Saturated Fat: 2 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 7 g
Cholesterol: 17 mg
Sodium: 257 mg
Potassium: 383 mg
Fiber: 5 g
Sugar: 1 g
Vitamin A: 400 IU
Vitamin C: 20.6 mg
Calcium: 10 mg
Iron: 1.1 mg

Variations

Add Greek yogurt
Mix in 1 to 2 tablespoons of plain Greek yogurt for a creamier texture and a slight tang.

Make it spicy
Add a pinch of crushed red pepper flakes or a few dashes of hot sauce.

Add crunch
Stir in 1 to 2 tablespoons of diced cucumber or celery for extra texture.

Swap the herbs
Use fresh dill instead of basil or parsley for a different Mediterranean flavor profile.

Turn it into a salad bowl
Serve the tuna mixture over mixed greens instead of stuffing the avocados.

Make it dairy-free
This recipe is naturally dairy-free as written.

Add lemon juice
Squeeze 1 teaspoon of fresh lemon juice into the mixture for extra brightness.

Storage/Reheating

Storage
Store leftover tuna salad in an airtight container in the refrigerator for up to 2 days. For best results, store the tuna mixture separately from the avocados and assemble just before serving.

To prevent browning
If storing assembled avocados, brush or spritz the exposed avocado flesh with lemon juice and wrap tightly with plastic wrap.

Reheating
This recipe is designed to be enjoyed cold and does not require reheating.

FAQs

Can I make this recipe ahead of time?

Yes. Prepare the tuna salad mixture up to 2 days in advance and store it in the refrigerator. Fill the avocados just before serving for best freshness.

How do I keep avocados from turning brown?

Brush the exposed avocado flesh with fresh lemon juice and wrap tightly to reduce air exposure.

Can I use canned tuna instead of tuna pouches?

Yes. Use two 3-ounce cans of tuna packed in water, fully drained.

What type of tuna works best?

Wild-caught albacore tuna in water offers a firm texture and mild flavor that works beautifully in this recipe.

Are these good for meal prep?

Yes. Store the tuna salad separately and assemble when ready to eat for best texture and color.

Can I use dried herbs instead of fresh?

Fresh herbs are recommended for the best flavor, but you can substitute 1 teaspoon dried herbs if needed.

What can I serve with stuffed avocados?

They pair well with whole-grain crackers, pita chips, a side salad, or fresh vegetables.

Are these low carb?

Yes. With only 7 grams of carbohydrates per serving, they are suitable for low-carb lifestyles.

Can I add more vegetables?

Absolutely. Diced cucumber, cherry tomatoes, or shredded carrots work well.

How do I choose ripe avocados?

Look for avocados that yield slightly to gentle pressure but are not overly soft or mushy.

Conclusion

Greek Tuna Salad Stuffed Avocados are the perfect solution when you need a quick, healthy, and flavorful meal without turning on the stove. Packed with protein, healthy fats, and vibrant Mediterranean ingredients, this recipe is simple yet satisfying. Whether you’re meal prepping lunches or serving guests a light and fresh dish, these stuffed avocados are guaranteed to impress while keeping things effortless in the kitchen.

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