Table of Contents


  • 2 cans of tuna (preferably albacore, drained)
  • 2 ripe avocados, halved and pitted
  • 1/4 cup red onion, finely chopped
  • 1/2 red bell pepper, diced
  • 1/4 cup cilantro, chopped (or parsley if preferred)
  • Juice of 1 lemon (or lime, for a tangier taste)
  • Salt and pepper, to taste
  • Optional: 1 tablespoon olive oil (for extra richness)
  • Optional: chopped cucumber or celery (for added crunch)
  • Optional: 1 small jalapeño, finely chopped (for a spicy kick)


  1. Prepare the Avocado:
    • Scoop out some of the avocado flesh, leaving a small border around the shells. This creates a “bowl” to hold the salad. Place the scooped-out flesh in a mixing bowl and mash it lightly with a fork.
  2. Mix the Salad:
    • Add the drained tuna, red onion, red bell pepper, cilantro, and jalapeño (if using) to the mashed avocado.
    • Squeeze the lemon juice over the mixture. If desired, drizzle with olive oil.
    • Season with salt and pepper to taste.
    • Gently mix everything together until well combined.
  3. Fill the Avocado Bowls:
    • Spoon the tuna salad mixture back into the avocado halves.
  4. Serve:
    • Serve immediately, or chill in the refrigerator if you prefer a colder dish.
    • Optional: Garnish with additional cilantro or parsley leaves before serving.

By Admin

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