Recipe by La Cocina de Redondita
"Living in Spain I have come across a literal plethora of tapas. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread. This recipe is great for experimenting with a variety of different vegetables, spices, and vinegars."
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1 (12 ounce) can
solid white tuna packed in water, drained
green onions, thinly sliced, plus additional for garnish
red bell pepper, chopped
black pepper to taste
garlic salt, or to taste
ripe avocados, halved and pitted
I was hesitant to make this at first but I was hungry, had all the ingredients at hand and really didn't feel like eating fastfood. This is soo good. I even got an "mmm..mmm" from my hubby. Although I am not a big fan of canned tuna I do love avocados and keep finding ways to make it a part of my diet. Avocados are loaded with MUFA's (mono-unsaturated fat -->the good kind) which actually helps your body get rid of the "bad" fat. So Gracias for sharing this recipe!
I turned this into a salad by putting the tuna mixture on a bed of spinach that I had dressed with a simple olive oil/lemmon juice dressing. I sliced the avocado and placed it around the mound of tuna. Very nice presentation.
I also used this recipe to make a salad and made a few changes. I layered the bottom with lettuce. Added some lemon juice to the tuna mix. Then topped off with avocado and tomato slices. Turned out to be delicious!
Very good. I'm always looking for something different, healthy and quick for lunch. I used diet mayo and sliced the avocado into the tuna mix, then put it, open faced, onto a toasted whole wheat english muffin. Presentation was not as nice, but it tasted great.
I made this for a Spanish Tapas party, so I had to change the recipe slightly: 2 tortilla shells, butter both sides and heat on griddle to make crispy. I then basically doubled the recipe (except I only needed 3 avocados and 3/4 red bell pepper and 4-5 green onions) Cut the tortilla shells into eighths, place an avocado slice on the tortilla shell, top with a spoonful of the tuna mixture (I used a cookie scoop), and I placed a fresh cilantro leaf on top. This made smaller portions for many hands at the party. It was a huge hit!!
The tuna salad mixture is so good! I didn't have green onion, so I substituted finely chopped vidaila onion instead and it's still fabulous! I never thought to use basalmic vinegar and the avocado provides the perfect balance! This is so good and will become a regular lunchtime staple! Even after my gastric bypass, when my food choices are limited and I've developed aversions to certain foods, this is a perfect little meal for me!
Excellent. A terrific starter or lunch. Full of flavor. Quick and easy to make with a few great ingredients. This is the way to cook and eat! I love it! We drank this with a Spanish white wine, Xarmant Txakoli (It's Basque. It was a nice wine. But better by its nature (bright, fresh, slightly effervescent, lowish in alcohol) with the Sizzling Sherry Shrimp with Garlic (also on Allrecipes). Next time I'll try a wine that's a little richer with this one.
awesome - but don't try to save time and food processor chop the red peppers, makes them runny and whole thing red and nasty looking. HAND CHOP the red peppers and use celtic sea salt - yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado and Tuna Tapas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 164
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