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Greek Tuna Salad Stuffed Avocados

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A fresh and flavorful no-cook meal featuring creamy avocado halves stuffed with Mediterranean-inspired tuna salad made with olives, red onion, roasted red peppers, and fresh herbs. Quick, nutritious, and perfect for a light lunch or dinner.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 stuffed avocado halves
  • Category: Lunch
  • Method: No-Cook
  • Cuisine: Mediterranean-inspired
  • Diet: Low Calorie

Ingredients

  • 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

Instructions

  1. Slice the avocados in half and remove the pits.
  2. Scoop out 1 to 2 tablespoons of avocado from each half to create a larger cavity.
  3. Place the scooped avocado flesh in a mixing bowl and mash until mostly smooth with slight texture.
  4. Add the drained tuna, olives, red onion, roasted red peppers, and fresh herbs. Stir to combine.
  5. Season with salt and black pepper, adjusting to taste.
  6. Spoon the tuna mixture evenly into each avocado half.
  7. Serve immediately, optionally with whole-grain crackers or fresh vegetables.

Notes

  • Store tuna salad separately from avocados for up to 2 days for best freshness.
  • Brush avocado flesh with lemon juice to help prevent browning.
  • Add 1–2 tablespoons Greek yogurt for extra creaminess if desired.
  • Fresh dill can be substituted for basil or parsley.
  • This recipe is naturally gluten-free and low in carbohydrates.

Nutrition

Find it online: https://savorymomskitchen.com/greek-tuna-salad-stuffed-avocados/