• 1 large, very ripe avocado
  • 1 spoonful of grated celery
  • 1 boiled egg
  • 1 small tin of tuna
  • ½ fresh onion
  • ½ lemon
  • 8-10 sliced black olives

Dressing ingredients

  • 2 spoonfuls of mayonnaise
  • salt and pepper

Author of this recipe

Inma - Platos Plis Plas

Inma - Platos Plis Plas

Food blogger / food writer

I love to cook using quality ingredients and prepare beautifully presented dishes to share and enjoy. Read more

A complete, tasty starter that is so easy to prepare. I am sure you will enjoy these tasty avocados stuffed with tuna and salad, Inma


Total votes: 713


Drain the tin of tuna. Meanwhile, peel and chop the boiled egg and thinly slice the fresh onion. In a bowl mix these ingredients. Cut the avocado in half and remove the seed then squeeze some fresh lemon juice into each half of avocado.

Next, carefully remove the avocado flesh from the skin, leaving the emply "shells." Cut the flesh into small pieces and add to the bowl with the remaining ingredients. Mix together with the mayonnaise and the olives. Season with salt and pepper.

Using a spoon, stuff the avocado shells with the filling mixture. Place on a serving dish or plate and serve, decorating to taste.

Tips from the author

The quantity planned in this recipe is ½ avocado per person. Increase proportionally the ingredients for more servings.

The avocado should always be sprinkled with some drops of lemon to prevent the flesh turning a blackish colour! If you have time, I advise you to leave them for 10 minutes in the fridge before serving.

This salad is shared by Platos Plis Plas. We aim to help you save time and effort in the kitchen at the same time discover new tasty dishes for your family and friends to enjoy.




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