Avocados stuffed with tuna salad

Avocado with tuna salad Tuna salad stuffed avocado

 Here’s another recipe for stuffed avocados, this one is for avocados stuffed with tuna salad- which is made with peas, corn, carrots, hardboiled egg, tomato, parsley, and salsa rosada. Avocados are one of those ingredients that I would choose if I was sent to a deserted island and could only choose 3 ingredients (I still don’t know what the other 2 would be, wine, cheese, chocolate, bread?). I love avocados, they are also very nutritious and full of good fat. I serve avocados as a side with a lot of different dishes and use them in many salads, however in this recipe the avocados are the star. The avocados are cut in halves, peeled and stuffed with a delicious tuna salad made with peas, corn, carrots, hardboiled eggs, tomato, parsley and salsa rosada.

En Español

Avocado stuffed with tuna salad - Aguacate relleno con atun
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3 ratings

Yield: 12 stuffed avocado halves

Avocado stuffed with tuna salad - Aguacate relleno con atun

Recipe for avocados stuffed with tuna salad made with peas, corn, carrots, hardboiled egg, tomato, parsley, and salsa rosada.

Ingredients

  • 1 5 oz. can of tuna fish
  • ½ small white onion, finely chopped
  • ½ cup cooked green peas
  • ½ cup cooked corn
  • ½ cup cooked and diced carrots
  • 1 hardboiled egg, diced
  • 1 small tomato, seeded and finely chopped
  • 1 hot pepper, chopped finely (optional)
  • 1 cup of salsa rosada
  • 1 tbs chopped parsley, plus more to garnish
  • 6 ripe but firm avocados
  • Juice of 1 lemon
  • 12 lettuce leaves, washed
  • Salt and pepper to taste

Instructions

  1. In a bowl, combine the tuna, chopped onions, green peas, corn, carrots, egg, tomato, hot pepper, parsley and ½ cup of the salsa rosada. Mix all the ingredients together and add salt/pepper to taste.
  2. Cut the avocados lengthwise, remove the seed and peel the avocados, drizzle the lemon juice over the avocados to prevent them from darkening.
  3. Place the lettuce leaves on a large serving platter or an individual plates and place the avocados halves on top.
  4. Fill the avocados with the tuna stuffing, add some of the remaining salsa rosada on top of each avocado and sprinkle with chopped parsley.
  5. Serve immediately.

Stuffed avocado with tuna salad recipe

Salsa rosada is popular sauce in Latin America (and Spain) made with mayonnaise and ketchup. These stuffed avocados can be served as an appetizer or as a salad. The tuna salad just on its own is really good, add the avocados and it’s a great combination. For a vegetarian version you can make these without the tuna, and stuff the avocados with the vegetable salad. For another variation of stuffed avocados check out the shrimp stuffed avocados.

Stuffed avocados Tuna stuffed avocado

Avocado stuffed with tuna Avocado stuffed with tuna salad

Stuffed avocado

Tuna stuffed avocado Tuna salad  Avocado filled with tuna salad

This post was last modified: August 18th, 2016 by Layla Pujol

Comments

  1. Laylita,

    Your dishes look so appealing and appetizing! I hope one day to be able to create food photography as beautiful and inviting as yours! Thank you for sharing your love for recipes with all of us and fellow food bloggers alike!

    Hi Cathy – Thank you! I took a quick look at your site and am now starving, everything looks so tasty!

  2. Ecuador In NJ says:

    Hi Laylita,

    I notice you use parsley in quite a few of your dishes. I like to use cilantro more that parsley. Would it impact the flavor much on any of your “parsley” dishes if I was to use cilantro instead? I know they are two distinct flavors.

    • I actually use cilantro more frequently than parsley, or sometimes I mix both together. You can use either one for most dishes (there are few exceptions where one is better than the other). I agree that the flavors are different, but both herbs tend to work very well with Latin and Ecuadorian dishes.

  3. This was super delicious. I substituted red onions for the white onions. I also made it with canned salmon instead of tuna. I doubled the recipe and ate some of the leftover with boiled yuca. My family loved it. I think this would also be good as a dip with pita chips or green fried plantains.

  4. These look delicious and awesome. Perfect for lunch with my friends!

  5. roxanne says:

    That’s such an easy recipe, yet it’s soooo good ! But when my mother or I do it, it never looks that amazing :)

  6. that looks like a delicious way to spice up canned tuna. great presentation!

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