Description
This Mediterranean Tuna Salad Avocados recipe is a quick and healthy dish packed with fresh vegetables, briny Kalamata olives, creamy feta, and protein-rich tuna. The salad is mixed with vibrant herbs and olive oil, then served inside ripe avocado halves for a satisfying, nutrient-dense meal perfect for lunch or light dinner in just 15 minutes.
Ingredients
Scale
Tuna Salad
- 2 cans (5 oz each) tuna in olive oil, drained
- 3/4 cup cherry tomatoes, quartered
- 1/2 cup cucumber, diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, finely diced
- 1/4 cup roasted red peppers, diced
- 2 tablespoons feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Avocados
- 2 large ripe avocados
Instructions
- Prepare the Tuna Mixture: In a medium mixing bowl, combine the drained tuna, quartered cherry tomatoes, diced cucumber, sliced Kalamata olives, finely diced red onion, diced roasted red peppers, crumbled feta cheese, and chopped fresh parsley to create the base of the salad.
- Season the Salad: Drizzle the mixture with extra virgin olive oil and fresh lemon juice, sprinkle dried oregano over the top, then season with salt and black pepper to taste. Gently fold all ingredients together until evenly combined, ensuring the flavors meld well.
- Prepare the Avocados: Slice the avocados in half lengthwise and carefully remove the pits. Using a spoon, scoop out a small amount of the flesh from each half to enlarge the cavity to accommodate the tuna salad filling.
- Incorporate Avocado: Dice the removed avocado flesh and gently fold it into the tuna salad mixture to distribute creamy avocado pieces evenly throughout the salad.
- Assemble and Serve: Generously fill each avocado half with the prepared Mediterranean tuna salad mixture. Serve immediately, garnished optionally with extra fresh parsley or crumbled feta cheese for added flavor and presentation.
Notes
- Use ripe but firm avocados to hold the filling well without becoming mushy.
- For a spicier kick, add a pinch of crushed red pepper flakes to the salad mixture.
- Can be prepared ahead of time but keep avocado halves separate until serving to prevent browning.
- This recipe is great for meal prep; store tuna salad in an airtight container in the refrigerator for up to 2 days.
- Feel free to substitute feta with goat cheese for a creamier texture.
