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Tuna-Stuffed Avocados with Corn Salsa

An avocado half is the perfect vessel to serve tuna salad, creating a striking presentation. To prevent the corn salsa from tumbling off, it is mixed into the tuna.


6 Servings

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Quick Tips

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Cooking Tip: 1 cup frozen corn can be substituted for the fresh corn. Just add into the heatproof container with 1 tablespoon water and cook; drain liquid before using. Also, 3 (5-ounce) cans of tuna in water can be substituted for the 12.5-ounce package; just make sure to drain the water.

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Keep it Healthy: Avocados are a versatile, healthy fruit to have on hand. However, it can be tricky getting them ripe when you want to devour them. When ripening is needed quickly, add avocados into a paper bag with a banana and seal. Let sit overnight to quicken the ripening process.

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Tip: Prefer to eat your tuna salad cold? Keep the tuna pouch or cans in the refrigerator before use so it’s already chilled; the same can also be done with the ripe avocados.


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Nutrition Facts

Calories 273
Total Fat 15.8 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 10.1 g
Cholesterol 31.9 mg
Sodium 292 mg
Potassium 0.0 mg
Total Carbohydrate 18.2 g
Dietary Fiber 8.0 g
Sugars 4.5 g
Added Sugars 0.0 g
Protein 18.6 g
Calcium 0.0 mg
Dietary Exchanges
2 fat, 2 lean meat, 1/2 starch, 2 vegetable

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