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Tuna salad stuffed avocado garnished with fresh herbs on a plate.

Tuna Salad Stuffed Avocado

A delightful and nutritious dish combining creamy avocados with a flavorful tuna salad, perfect for a light meal or summer picnic.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Appetizer, Lunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tuna Salad
  • 1 can Canned Tuna Use high-quality water-packed tuna for best flavor and texture.
  • ½ cup Plain Greek Yogurt A lighter substitute for mayonnaise.
  • 1 tablespoon Extra-Virgin Olive Oil Adds healthy fats and richness.
  • 1 teaspoon Za’atar Provides earthy, herby flavor.
  • ½ juice of a lemon Fresh Lemon Juice Brightens and balances flavors.
  • 1 cup Chickpeas Add protein and texture; rinse thoroughly if using canned.
  • to taste Kosher Salt & Pepper
  • ½ teaspoon Garlic Powder Adds depth of flavor.
  • ½ teaspoon Smoked Paprika Adds depth of flavor.
For the Avocado
  • 2 Avocado Choose ripe, but not overripe, avocados.
  • to taste Cilantro Fresh herb to garnish; substitute with parsley if preferred.
  • to taste Radishes Optional addition for a crunchy, peppery bite.
  • to taste Feta Cheese Brings salty creaminess; omit for a dairy-free option.
  • to taste Vegan Cheese Sauce Optional drizzle for extra creaminess.

Method
 

Preparation
  1. Drain the canned tuna and place it in a mixing bowl.
  2. Add the plain Greek yogurt, olive oil, lemon juice, and spices (za’atar, garlic powder, and smoked paprika). Mix well.
  3. Stir in the chickpeas. Add salt and pepper to taste, adjusting as needed.
  4. Cut the avocados in half and remove the pit.
  5. Scoop out a small amount of avocado flesh to create more space for the tuna salad.
  6. Fill each avocado half with the tuna salad mixture, packing it in gently.
  7. Garnish with chopped cilantro, radishes, feta cheese, or a drizzle of vegan cheese sauce if desired.

Notes

Serve on a plate with extra cilantro and radishes for color. It's also great on its own or paired with whole-grain crackers. To store, keep any leftover tuna salad in an airtight container in the fridge for up to 2 days. It's best to store the tuna salad separately from the avocados to prevent browning.