Mexican Tuna Salad Stuffed Avocados have just a few ingredients, are super healthy and they taste SO good. You can also stuff tomatoes!
I don’t meant to brag, but I am really good friends with avocados. I mean, they’re always in my kitchen so they practically live here.
We might even be in a full-fledged relationship at this point. It might not be monogamous, but I can say without hesitation that avocados are queen around here. Stuffed avocados – especially when they’re piled high with Mexican Tuna Salad – might even be king!
When I’m not up for fixing an actual lunch, I’ll usually top avocado with either soy sauce (it’s reminiscent of sushi; remember that when you need a quick and dirty fix) or hot sauce. Or just a hefty dose of sea salt and freshly ground pepper.
And while stuffed avocados take a tiny bit more effort, it’s still a quick and easy lunch. Also great for luncheons if you want something easy, tasty and pretty to show your friends what a smart cook you are.
The Mexican Tuna Salad half of this recipe can easily stand on its own (although seriously, stuffed avocados with tuna are the bomb dot com). I keep things on the light-ish side by using tuna packed in extra-virgin olive oil (Genova is a high-quality brand) and only using a tiny bit of mayonnaise.
I mix more mayo with some adobo sauce for a smoky heat; it really takes the Mexican tuna salad recipe over the top! I drizzle it on to give it that ooey-gooey I’m-not-really-eating-something-healthy look:
That mayo-chipotle drizzle is not all that makes this tuna salad a Mexican tuna salad. It also has poblano pepper instead of celery, cilantro in place of parsley and I would say that avocados fall into the Mexican food camp, too.
Best of all? It has just seven ingredients, including the avocado! I’ve also used it for stuffed tomatoes which is also delicious. I prefer the stuffed avocados but I’ll occasionally make both at once since they’re terrific enjoyed together.
More delicious recipes you’ll love:
- Buffalo Chicken Egg Salad
- Mom’s Easy Pea Salad
- Healthy Tuna Noodle Casserole
- Lemony Romaine & Avocado Salad
- Portillo’s Chopped Salad
- 2 cans tuna, packed in oil (I like Genova in extra-virgin olive oil and sea salt)
- 1/4 cup chopped poblano pepper
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1/4 cup mayonnaise plus 1 tablespoon
- 2 teaspoons adobo sauce, from a can of chipotle peppers
- salt and pepper, to taste
- 2-3 avocados, halved (you can also use tomatoes)
- lime wedges, for serving (optional; you might also want to add a little squeeze to the tuna salad before stuffing)
- Mix together tuna, poblano pepper, onion, cilantro and 1 tablespoon mayo in a small mixing bowl. Season to taste.
- Fill the avocados with tuna salad.
- Mix together mayo and adobo sauce; drizzle over the stuffed avocados. Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 445 Total Fat: 36g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 29g Cholesterol: 26mg Sodium: 209mg Carbohydrates: 19g Net Carbohydrates: 8g Fiber: 11g Sugar: 3g Sugar Alcohols: 0g Protein: 16g