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Avocados stuffed with tuna salad

My recipe for avocados stuffed with tuna salad, or aguacates rellenos de atún. The tuna salad is made with peas, corn, carrots, hardboiled egg, tomato, parsley, and salsa rosada.

Tuna salad stuffed avocados

En Español

Here’s another recipe for stuffed avocados or avocado boats, these are filled with tuna salad- which is made with canned tuna fish, peas, corn, carrots, hardboiled egg, tomato, parsley, and salsa rosada. Salsa rosada is a classic mayo ketchup sauce that is very popular in Latin America.

Avocados stuffed with tuna salad recipe

Avocados are one of those ingredients that I would choose if I was sent to a deserted island and could only choose 3 ingredients (I still don’t know what the other 2 would be, wine, cheese, chocolate, bread?). I love avocados, they are also very nutritious and full of good fat. I serve avocados as a side with a lot of different dishes and use them in many salads, however in this recipe the avocados are the star. The avocados are cut in halves, peeled and stuffed with a delicious tuna salad made with assorted veggies, hardboiled eggs, tomato, parsley and salsa rosada.

Avocados stuffed with tuna salad recipe

Avocado stuffed with tuna salad {Aguacate relleno con atun}

Recipe for avocados stuffed with tuna salad made with peas, corn, carrots, hardboiled egg, tomato, parsley, and salsa rosada.
4.85 from 20 votes
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Course: Appetizer, Salad, Side Dish
Cuisine: Ecuadorian, Latin American, Latin fusion, South American
Keyword: Avocado, Avocado stuffed with tuna salad, Canned tuna, Stuffed avocados, Tuna fish, Tuna salad
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 12 stuffed avocado halves


  • 1 5 oz. can of tuna fish
  • ½ small white onion finely chopped
  • ½ cup cooked green peas
  • ½ cup cooked corn
  • ½ cup cooked and diced carrots
  • 1 hardboiled egg diced
  • 1 small tomato seeded and finely chopped
  • 1 hot pepper chopped finely (optional)
  • 1 cup salsa rosada (mayo ketchup sauce)
  • 1 tbs chopped parsley plus more to garnish
  • 6 ripe but firm avocados
  • Juice of 1 lemon
  • 12 lettuce leaves washed
  • Salt and pepper to taste


  • In a bowl, combine the tuna, chopped onions, green peas, corn, carrots, egg, tomato, hot pepper, parsley and ½ cup of the salsa rosada. Mix all the ingredients together and add salt/pepper to taste.
  • Cut the avocados lengthwise, remove the seed and peel the avocados, drizzle the lemon juice over the avocados to prevent them from darkening.
  • Place the lettuce leaves on a large serving platter or an individual plates and place the avocados halves on top.
  • Fill the avocados with the tuna stuffing, add some of the remaining salsa rosada on top of each avocado and sprinkle with chopped parsley.
  • Serve immediately.

Salsa rosada is popular sauce in Latin America (and Spain) made with mayonnaise and ketchup. These stuffed avocados can be served as an appetizer or as a salad. The tuna salad just on its own is really good, add the avocados and it’s a great combination. For a vegetarian version you can make these without the tuna, and stuff the avocados with the vegetable salad. For another variation of stuffed avocados check out the shrimp stuffed avocados.

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  1. Laylita,

    Your dishes look so appealing and appetizing! I hope one day to be able to create food photography as beautiful and inviting as yours! Thank you for sharing your love for recipes with all of us and fellow food bloggers alike!

    Hi Cathy – Thank you! I took a quick look at your site and am now starving, everything looks so tasty!

  2. Hi Laylita,

    I notice you use parsley in quite a few of your dishes. I like to use cilantro more that parsley. Would it impact the flavor much on any of your “parsley” dishes if I was to use cilantro instead? I know they are two distinct flavors.

    1. I actually use cilantro more frequently than parsley, or sometimes I mix both together. You can use either one for most dishes (there are few exceptions where one is better than the other). I agree that the flavors are different, but both herbs tend to work very well with Latin and Ecuadorian dishes.

  3. This was super delicious. I substituted red onions for the white onions. I also made it with canned salmon instead of tuna. I doubled the recipe and ate some of the leftover with boiled yuca. My family loved it. I think this would also be good as a dip with pita chips or green fried plantains.

  4. That’s such an easy recipe, yet it’s soooo good ! But when my mother or I do it, it never looks that amazing :)

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