Arepas with Tuna Avocado Salad (Arepas rellenas de atún y aguacate)

Crispy on the outside and tender on the inside, these Arepas with Tuna Avocado Salad deliver big flavor with minimal effort! These tuna fish arepas are inspired by original Reina Pepiada Arepas filled with Chicken and Avocado salad. This Latin American street food favorite gets a Lenten-friendly makeover by swapping the traditional chicken filling for tuna, while keeping all the flavor intact.

These arepas filled with avocado tuna salad (arepas con atún y aguacate) are a wonderful way to experience Venezuelan cuisine at home. If you’ve never made arepas before, don’t worry! They’re surprisingly simple to prepare. Check out our comprehensive guide to making arepas for step-by-step instructions with photos.

This seafood variation is particularly perfect during Lent when many are looking for meatless options. They’re also great for a summer picnic or take to lunch work idea (pack the filling separately, warm up the arepa at work, and add the filling right before eating it). The contrast between the warm, slightly crunchy arepa and the cool, creamy filling makes these stuffed arepas perfect for any meal!

Ingredient Notes

For the Arepas:

• Precooked Corn Flour: PAN brand is always used for authentic arepas. This specially treated corn flour (not to be confused with masa harina) creates the perfect texture.
• Warm Water: Warm water helps activate the starches in the flour for proper binding.
• Salt: To taste.
• Oil: Used both in the dough and for cooking, providing richness and preventing sticking.

For the Avocado Tuna Filling:

• Tuna: Canned tuna fish works well here for ease. Choose water-packed for a cleaner flavor or oil-packed for extra richness.
• Cilantro: Provides a fresh, herbal note that brightens the entire dish.
• Garlic: Optional but adds a subtle depth of flavor that complements the tuna.
• White Onion: Adds crunch and mild flavor, especially once marinated in lime juice.
• Avocados: Choose ripe but firm avocados for the best texture and flavor.
• Mayonnaise: Creates creaminess and binds the filling together. Use light mayonnaise or yogurt if you prefer.
• Olive Oil: Adds richness and helps smooth out the filling.
• Lime Juice: Essential for brightness and helps prevent the avocado from browning.
• Salt: Balances and enhances all the flavors!

Tips for Success

1. The dough should be smooth and not stick to your hands. If it’s too dry, add water one tablespoon at a time; if too wet, add a little more flour.
2. Don’t skip the 5-minute resting period for the dough. It allows flour enough time to fully hydrate.
3. Cover the arepas after flipping. Cooking them covered for half of the cooking process will ensure that the heat stays trapped in the pan and the middle of the arepas will get cooked while the outside still gets crispy.
4. You can prepare the filling ahead of time and store it in an airtight container with plastic wrap pressed directly onto the surface to prevent oxidation of the avocados.
5. When slicing the arepas open, let them cool slightly first so they don’t fall apart, and use a sharp knife.

Recipe Variations

• Spice: Add a diced jalapeño or a dash of hot sauce to the filling for a bit of heat.
• Veggie Options: Add diced bell peppers, corn kernels, or grated carrots to the filling for extra nutrition and color to your stuffed avocado arepas.
• Cheese: Sprinkle some crumbled queso fresco or feta on top of the filling before serving.
• Chicken: If you prefer the classic chicken filling of the reina pepiada, follow my reina pepiada arepa recipe instead!
• For a vegan option: Switch out the tuna fish for mashed chickpeas and use a vegan mayo.

Frequently Asked Questions

Where can I buy PAN corn flour?

PAN brand corn flour can be found in most grocery stores in the international aisle or in the flour section.

Can I make the arepas with tuna avocado salad ahead of time?

You can definitely make the arepas ahead of time, and store them in an airtight container for 1-2 days. I recommend making the avocado tuna salad filling the same day you prepare them. You can technically store the filling for later as well, but the avocado will turn a bit brown. If preparing ahead, place plastic wrap directly on the surface of the filling and refrigerate for up to 24 hours.

Can I freeze arepas?

Absolutely! Freeze cooked, unfilled arepas in a single layer, then transfer to a freezer bag. Reheat from frozen in a 375°F oven for 10-15 minutes.

Arepas with Tuna Avocado Salad (Arepas rellenas de atún y aguacate)

Homemade Venezuelan arepas (crispy cornmeal patties) fillled with a creamy avocado tuna fish salad.

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Course: Appetizer, Lunch, Main dish

Cuisine: Latin American, Venezuelan

Keyword: Arepas, Avocado, Canned tuna, Comfort food, Street food

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 8 medium arepas

Ingredients

For the arepas:

• 2 cups of precooked corn flour 290 grams=~10 ounces – PAN brand
• 2 ¼ – 2 ½ cups warm water
• 1 teaspoon salt
• 2 tablespoons of oil

For the tuna avocado salad filling:

• 2 cans of tuna fish about 340-350 grams total for 2 cans
• 1 tablespoon of finely chopped cilantro
• 1 small clove of garlic crushed – optional
• 1 medium white onion ~ 80 grams
• 2 ripe avocados
• 2-4 tablespoons mayonnaise adjust to taste
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt to taste

Instructions

To make the arepas:

• Place 2 ¼ cups of warm water in a mixing bowl. Then add the salt, and a tablespoon of oil, stir. Add the precooked corn flour, stirring constantly with a spoon. Knead until you obtain a dough with a nice smooth consistency, without any lumps. If the dough is dry you can add the extra water, one tablespoon at a time and mix again.The arepa dough should come off the bowl easily.
  
• Let the arepa dough rest for 5 minutes.
  
• Divide the dough into 8 to 10 balls of the same size and flatten them between your hands to form the arepas into a flat patty or disk shape.
  
• Add the remaining tablespoon of oil to a frying pan or a griddle pan, make sure the pan is evenly coated with the oil.
• Turn the stove on to medium-high heat, and add the arepas to the heated pan. Make sure there is enough space in between them (to be able to turn them easily). When the first five minutes have passed, turn them over and cook them covered for another five minutes on the opposite side. Remove the arepas from the pan and let them rest. Repeat if working in batches.
  

For the tuna avocado salad filling:

• Prepare the avocado tuna filling while the arepas are cooking. You can also prepare it ahead of time and have it ready to stuff the arepas.
• Sprinkle ½ of the lime juice and a sprinkle of salt over the chopped white onions.
  
• Save about ¼ of the avocados, to slice and decorate the arepas when serving; you can sprinkle a little bit of lime juice on the slices to keep them from darkening. Mash the rest of the ripe avocados in a large bowl.
• Add the tuna fish, olive oil, lime marinated onions, mayonnaise, chopped cilantro, crushed garlic (if using), the rest of the lime juice, and salt to the bowl with the mashed avocado.
  
• Mix well. Taste and adjust salt, mayonnaise or lime juice if necessary. Save
  
• Use a sharp knife to carefully open the warm arepas lengthwise and fill each one with the tuna avocado salad. After filling the arepas with the salad, add the extra diced or sliced avocado. Serve immediately.
  

Step by step preparation photos for Venezuelan arepas with tuna avocado salad filling:

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