Español
Sometimes I want a fast, healthy meal that uses just a few, simple ingredients, and tastes great.
I am a bona fide avocado freak, love tuna, corn is in my DNA, bell peppers are my life, red onions are heavenly and, of course, we use lime for very nearly everything, except in our milk. If you like these ingredients, too, here's a recipe you might want to try.
Tuna Filled Avocado Halves a la Mexicana
8 portions
Ingredients
- 2 cans (7 oz each) tuna in water
- 1 cup canned kernel corn
- 1/2 cup chopped bell peppers (any color)
- 3 T red onion
- 1 lime or lemon, the juice
- 10 fresh cilantro sprigs, or to taste, chopped
- Salt and pepper to taste
- 4 medium ripe avocados
- Optional: If you prefer a creamy texture, add 1-2 tablespoons of mayonnaise or yogurt.
Process
Open the tuna cans. Strain the contents into a medium bowl.
Repeat with the canned corn. If you are using frozen corn, ensure it is thawed before use. Add to the tuna.
Add peppers, onions, and half of the chopped cilantro. Squeeze the lime (or lemon) juice over it all and mix well.
Taste for salt and add to taste. Place in the fridge while you prepare the avocados.
Right before serving, wash and halve the avocados lengthwise, remove the pits, and sprinkle a touch of salt and pepper over them.
Divide the tuna mixture into the 4 halves, garnish with the rest of the chopped cilantro, and serve.
By the way, if you've never tried my Mexican Tuna Salad recipe, you're really missing out. Luckily, I know just where it is: Silvia Mexican Tuna Salad Recipe.
Enjoy!
Tuna Filled Avocado Halves
Ingredients
- 2 ripe avocados halved lengthwise, pits removed.
- 2 cans 5 oz each tuna in water (I like Bumblebee)
- 2 cans 11 oz each corn with red and green bell peppers (I used Green Giant steam crisp mexicorn)
- 3 T red onion
- 1 lime the juice
- Salt
Instructions
- Just mixed the tuna, corn, onion together in a large bowl. Squeeze the lime juice over it all, then sprinkle a touch of salt over the avocado halves and spoon the tuna mixture into the depression left by the avocado pit. That's it. Serve chilled.
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
- Cream of Broccoli Soup - March 13, 2026
- Mexican Fideo Soup - February 27, 2026
- Mexican Arroz Rojo (Easy and Fluffy Every Time) - February 20, 2026
