Ingredients
Scale
- 2 large ripe avocados
- 1 can (5 oz) tuna in water, drained
- 1/4 cup English cucumber, finely diced
- 1/4 cup cherry tomatoes, quartered
- 2 tablespoons red onion, finely minced
- 1 tablespoon kalamata olives, sliced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons crumbled feta cheese
- Salt and black pepper to taste
Instructions
- Step 1: Prepare the Avocados: Slice the avocados in half lengthwise and remove the pits. Using a spoon, scoop out a small amount of the flesh from the center of each half to create a larger “bowl” for the tuna filling. Set the scooped-out avocado aside to dice and add to the salad, or save it for another use.
- Step 2: Mix the Tuna Base: In a medium mixing bowl, flake the drained tuna with a fork. Add the diced cucumber, cherry tomatoes, red onion, kalamata olives, and fresh parsley. Stir gently to combine the colors and textures.
- Step 3: Season and Dress: Drizzle the extra virgin olive oil and fresh lemon juice over the tuna mixture. Season with a pinch of salt and freshly cracked black pepper. Mix everything together until the ingredients are evenly coated with the dressing.
- Step 4: Stuff the Avocados: Spoon the tuna mixture generously into the hollowed-out centers of the four avocado halves. Heap the filling slightly over the top for a beautiful presentation.
- Step 5: Add Final Toppings: Sprinkle the crumbled feta cheese over the top of each stuffed avocado. Finish with an extra garnish of fresh parsley or a light dusting of black pepper if desired.
- Cook Time: 15 minutes
- Diet: Keto, Paleo, Gluten-Free, Low-Carb