A Dishtales Christmas Recipe: Tuna Stuffed Avocado

On the 14th of September 2014 I launched this fantastic platform and started sharing my love for food with you all. Little over a week before the launch date I had the pleasure to do my very first shoot: Meet Louise. This wonderful lady shared her story with us (link to her Dishtale) and cooked her signature (Spanish Tortilla) dish. Although this main dish was a feast already, she also prepared a starter that I enjoyed so much, I simply had to share it with you guys as well. Humble as she is, Louise shared her recipe for Stuffed Avocado’s with Homemade Tuna Salad with a side note that ‘it really isn’t that special at all!’. Well, I don’t agree and will share a slightly customized version with you today as part of my third Dishtales Christmas Recipe! 🙂

Tuna Stuffed Avocado Post Images (11 of 11)
Honestly, there’s nothing like anything homemade and when it comes to tuna salad I really cannot eat supermarket crap instead of the homemade version. On top of that, the amount of oil and dozens full fat mayonnaise scoops…nah-ah! Yes, this recipe does contain some mayonnaise, but it’s the combination with excellent Greek yogurt that does the trick. The tuna salad becomes creamy and you can eat it as is. Oh and an idea for all whom crave a fantastic Vitello Tonnato dish: you can use this tuna salad and combine it with some arugula for a perfect Vitello dish! Enjoy!

A Dishtales Christmas Recipe: Tuna Stuffed Avocado


  • Serving 4 appetizers
  • 2 avocados
  • 250 gr canned tuna
  • 2 tbsp mayonnaise
  • 4-6 tbsp Greek yogurt
  • a few branches of celery
  • a bunch of fresh parsley
  • 1 lemon
  • 1 large or 2 medium red apples
  • 2 tbsp olive oil
  • salt & pepper


  1. First things first, let's start with all the chopping & slicing: dice your apples and celery sticks into small cubes, empty the cans of tuna into a bowl, add the lemon juice to the tuna, finely chopped parsley and season with salt and pepper. Also add 2 tbsp of olive oil.
  2. Mix the yogurt and mayonnaise in a separate cup/bowl. Note that if this mixture seems too liquid you can add more mayonnaise until it's a mushy mixture.
  3. Mix everything together (stir thoroughly).
  4. Cut the avocado's into halved and remove the pit. Scoop out a bit (nearly half) of the avocado pulp and chop the scooped out pulp finely. Add the finely chopped avocado pulp into the tuna salad mixture and stir well.
  5. You're ready to serve and what's cuter that serving this salad into the avocado halves? As we only removed half the pulp, you can scoop out a little bit of avocado with every spoon of this tuna salad. Serve it with bread of as a beautiful vegetarian appetizer.

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