These Greek Tuna Stuffed Avocados are packed with classic Mediterranean flavors and chunks of tender tuna. Finished with a vibrant lemony dressing, they make the perfect light and refreshing lunch.
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Jump to:
- ❤️ Why You'll Love This Greek Tuna Salad
- 🛒 Ingredients for Greek Tuna Stuffed Avocados
- 🔪 How to Make Greek Tuna Stuffed Avocados
- 💡 Tips for Making the Best Tuna Stuffed Tuna Avocados
- ☑️ Storage Instructions
- 🍴 What to Serve with Stuffed Avocados
- 🔄 Substitutions and Additions
- Can I Make The Filling in Advance?
- How Can I Tell if an Avocado is Ripe Enough to Use for Stuffing?
- What Makes Stuffed Avocados Healthy?
- Do These Avocados Freeze Well?
- 🍽️ More Delicious Salad Recipes
❤️ Why You'll Love This Greek Tuna Salad
- Classic Greek salad flavors and chunks of tuna
- Tossed in a vibrant lemony dressing
- Stuffed into creamy avocados
- It makes the perfect quick and easy lunch
- Pescatarian, low-carb, and keto-friendly
This recipe puts a flavorful Greek spin on traditional tuna salad. Creamy avocados are filled with tender, flaky tuna mixed with classic Mediterranean ingredients like briny olives, feta and juicy tomatoes.
To tie it all together, the salad is tossed with a light and creamy dressing that perfectly brightens up all the flavors. With nutrient-rich ingredients, these stuffed avocados aren't just delicious, they're also a healthy and wholesome choice for any mealtime.
If you love the Greek flavors in this tuna salad, you should also try this Greek Salmon Salad and this Greek Sheet Pan Chicken recipe.
🛒 Ingredients for Greek Tuna Stuffed Avocados
- Avocados
- Tuna
- Mayonnaise
- Bell pepper
- Kalamata olives
- Red onion
- Feta cheese
- Mint
- Lemon
- Oregano
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Greek Tuna Stuffed Avocados
Add the mayonnaise, lemon juice, zest, oregano, salt and ground black pepper to a small mixing bowl.
Whisk until combined, then set aside.
Add the tuna to a mixing bowl and break up any larger pieces with a fork.
Add in the red onion, Kalamata olives, red bell pepper and mint.
Pour the dressing over the top.
Toss to combine and set aside.
Slice each avocado in half lengthwise and fill with ¼ of the tuna mixture.
Top with the crumbled feta cheese and some more chopped mint.
Store in the fridge until ready to serve.
💡 Tips for Making the Best Tuna Stuffed Tuna Avocados
- Choose ripe, but firm avocados: Look for avocados that yield slightly to gentle pressure but are not overly soft or mushy. This ensures they hold their shape when stuffed and served.
- Rub with lemon: If you are meal prepping these or are planning to have leftovers, generously rub the avocado flesh with fresh lemon juice before filling with the tuna mixture. This will help keep the avocado from turning brown in the fridge. I did this myself and it worked perfectly!
- Drain tuna well: To prevent the filling from becoming too watery, make sure to drain the tuna well before mixing it with the other ingredients.
- Use a light hand when mixing: Be gentle when mixing the tuna with the other ingredients to avoid mashing the avocados or breaking up the tuna too much. You want to maintain a chunky texture for the filling.
- Serve chilled: For the best flavor and texture, chill the stuffed avocados in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the filling to set slightly.
☑️ Storage Instructions
If you have leftover stuffed avocados, place them in an airtight container as soon as possible after serving. They should be eaten within a day or two.
🍴 What to Serve with Stuffed Avocados
- Roasted vegetables: The Oven Roasted Vegetables are delicious with tuna salad. The caramelized edges of the tender veggies add depth to any meal, while the natural sweetness balances the savory avocados.
- Cauliflower rice: Whip up a batch of cauliflower rice for a low-carb side.
- Salsa: This Cowboy Caviar is a great side served with Homemade Tortilla Chips.
- Fresh fruit: A fresh fruit salad, like this Watermelon Feta Salad pairs well with the savory tuna.
This is the tuna that I used (actually, it was 4 pouches total) and I really love this brand. It's packed in olive oil, but very little, so it needs no draining and has great flavor.
🔄 Substitutions and Additions
- Tuna: Instead of tuna, you can use canned salmon.
- Mayonnaise: If you’re not a fan of mayonnaise, you can use Greek yogurt or mashed avocado for a similar creaminess.
- Red bell pepper: Swap red bell pepper with diced cucumber, celery, or cherry tomatoes for flavor and texture.
- Onion: Use shallots or green onions (scallions) instead of red onion for a milder onion flavor.
- Olives: Substitute Kalamata olives with green olives or capers for a different briny flavor.
- Heat: For a spicy kick, add diced jalapeños, crushed red pepper flakes, or a drizzle of hot sauce.
Can I Make The Filling in Advance?
Yes, you can prepare the filling ahead of time and store it in an airtight container in the refrigerator. When you're ready to serve, simply fill the avocado halves with the prepared filling.
How Can I Tell if an Avocado is Ripe Enough to Use for Stuffing?
Ripe avocados should yield slightly to gentle pressure when squeezed, but they should not feel overly soft or mushy. You can also check the stem end of the avocado. If it comes off easily and is green underneath, the avocado is ripe and ready to use.
What Makes Stuffed Avocados Healthy?
This recipe is rich in healthy fats from the avocados, protein from the tuna, and vitamins and minerals from the various vegetables and herbs. Avocados are particularly high in monounsaturated fats, fiber, potassium, and vitamins C, E, and K.
Do These Avocados Freeze Well?
It's not recommended to freeze stuffed avocados, as they may become watery and lose their creamy texture when thawed. It's best to enjoy them fresh.
🍽️ More Delicious Salad Recipes
- Southwest Chicken Salad
- Mexican Street Corn Pasta Salad
- Greek Quinoa Salad
- Pickled Beet Salad
- Greek Pasta Salad
- Easy Italian Pasta Salad
Greek Tuna Salad Stuffed Avocado
Ingredients
- 2 Haas avocados
- 10 ounces Albacore tuna in oil, drained of excess oil
- ¼ cup mayonnaise
- 2 tablespoons red bell pepper, diced
- 2 tablespoons red onion, diced
- 2 tablespoons Kalamata olives, quartered
- 1 tablespoon feta cheese, crumbled
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh lemon juice
- Zest of ½ lemon
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add the mayonnaise, lemon juice, zest, oregano, salt and ground black pepper to a small mixing bowl.
- Whisk until combined, then set side. Add the tuna to a mixing bowl and break up any larger pieces with a fork.
- Add in the red onion, Kalamata olives, red bell pepper and mint. Pour in the dressing. Toss to combine and set aside.
- Slice each avocado in half lengthwise and fill with ¼ of the tuna mixture.
- Top with the crumbled feta cheese and some more chopped mint, then serve.
- If you are meal prepping these or are planning to have leftovers, generously rub the avocado flesh with fresh lemon juice before filling with the tuna mixture. This will help keep the avocado from turning brown in the fridge. I did this myself and it worked perfectly!
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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