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Tuna Stuffed Avocado

Course Salad
Servings 6


  • 3 avocados, halved and pitted
  • 2 cans chunk light tuna in olive oil, drained
  • 1 tbsp jalapeno pepper, minced
  • 1 tbsp fresh cilantro, minced
  • 1 tbsp lime juice
  • 6 cherry tomatoes, quartered
  • 1/4 cup red onion, chopped
  • freshly ground salt and black pepper, to taste


  • Place the tuna, jalapeno pepper, cilantro, lime juice, and salt & pepper into a mixing bowl. Stir together until well mixed. 
  • Scoop the tuna mixture into the avocado halves, top with tomato and onion. Refrigerate immediately and serve chilled.