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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.
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
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Add the mayonnaise, lemon juice, zest, oregano, salt and ground black pepper to a small mixing bowl.
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Whisk until combined, then set side. Add the tuna to a mixing bowl and break up any larger pieces with a fork.
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Add in the red onion, Kalamata olives, red bell pepper and mint. Pour in the dressing. Toss to combine and set aside.
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Slice each avocado in half lengthwise and fill with ¼ of the tuna mixture.
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Top with the crumbled feta cheese and some more chopped mint, then serve.
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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.
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