Recipe by flah0062
"Simple, cheap, quick, and tasty! You can make it easily while traveling or camping. Good for backpacking or just a quick snack. This got me through many nights traveling in Guatemala and Mexico on a very limited budget. I still like to make it even with a full kitchen because it reminds me of camping at the Mayan ruins. The tuna with oil is preferable, and if the avocado is good quality and ripe, you might not even need any salt."
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1 (6 ounce) can
avocado, halved and pitted
I filled it with Barbies Tuna Salad found on this site. I think next time I will just use the tuna with oil. I like simple!
For all the fish that got away on our camping trips, found this to be a great "substitute" for the fresh fish. My new love for avocado's and old love for tuna made for an easy meal when needed after a long hike. We seasoned with salt and pepper and just a small dollop of sour cream, which it didn't really need, but was in the cooler calling us to use him. Thanks for sharing.
Great recipe! Wonderful flavor. I had it topped with cherry tomatoes. Next time I will add a crisp slice of bacon crumbled also.
delicious! I LOVE avocados. I guess I never thought of mixing tuna with avocado instead of mayo. I think this would be great topped with some cheese and tomato as well, pimento, etc. :)
Just had this for lunch in a bowl, and looked up on allrecipes to see if there were recipes for it. Surprised this is the only one! So simple and good, and no extra salt needed. First ate something similar to this at a restaurant in Mexico City for lunch, they served the tuna in the half-shell avocado w/ a spoon.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 139
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