• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Caroline's Cooking
  • Recipe Index
    • Breakfast and Brunch Recipes
    • Appetizer/Starter
    • Main dishes
      • 30 minute meals
      • Seafood recipes
      • vegetarian meals
    • Side dishes
    • Lunch
    • Cracker and bread recipes
    • Snack recipes
    • Desserts
    • Drinks recipes
  • International Recipes
  • Seasonal recipes
    • Spring Recipes
    • Summer Recipes
    • Fall Recipes
    • Winter Recipes
    • Holiday Recipes
  • Travel
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • International Recipes
  • Seasonal recipes
  • Travel
  • Subscribe
  • ×

    Home » Lunch » Tuna-stuffed avocado (palta rellena de atun)

    Tuna-stuffed avocado (palta rellena de atun)

    June 4, 2018 by Caroline's Cooking

    • Share
    • Tweet
    • Reddit
    • Yummly
    • Mix

    Tracking Pixel

    Jump to Recipe
    This tuna-stuffed avocado is incredibly easy to prepare and a delicious, simple combination of flavors. It makes a great light, no-cook lunch or appetizer. 

    Tuna stuffed avocado (palta rellena de atun)

    I'm partnering with Blue Harbor Fish Co to share this easy recipe. This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

    Many years ago now, I made a relatively last minute trip to Peru for around 10 days. As I ended one job, I managed to arrange a bit of time off before I started the next, so I decided to travel somewhere I had always wanted to go and Peru was high on the list. I enjoyed it so much I went again a few years later.

    Tuna stuffed avocado (palta rellena de atun)

    While I knew I would probably be blown away by the sights (and I was), I didn't really have an appreciation of what the food might be like. But that, too, I found myself really liking.

    Alongside ceviche overlooking the ocean in Lima, one of the many meals that sticks in my mind was having palta rellena (stuffed avocado) in a little cafe perched above the main square in Cusco.

    Palta rellena comes in a few forms, being simply a halved avocado with some kind of stuffing. It can be chicken, vegetables or as I made here, a tuna-stuffed avocado. You'll find it both in Peru and surrounding countries like Chile with a few variations, but most are relatively simple.

    Tuna stuffed avocado (palta rellena de atun)

    Since it's one of those dishes where you don't use many ingredients, it's worth making sure those you do use are good, which is why Blue Harbor's tuna is ideal. It's wild, line caught premium Albacore tuna that tastes great. 

    Tuna stuffed avocado (palta rellena de atun) ingredients

    Blue Harbor's tuna is packaged simply with water with no or only a touch of salt, so you get all the great clean flavor. I am like that Blue Harbor is MSC certified, meaning they comply with sustainable practices and ensure each fish is traceable back to the boat.

    For some dishes, like my pasta puttanesca, the no salt version fits best, but here the touch of salt is ideal since you would be lightly seasoning it anyway.

    Tuna stuffed avocado (palta rellena de atun) filling

    How to make palta rellena

    This dish could hardly be easier to make as you simply mix the tuna with a little mayonnaise and pepper, then add in a little corn and peas. You can leave these out, but I think they add a nice burst of color and flavor.

    Then halve the avocado, peel and rub with lime juice. Fill the cavity from the stone with the tuna mixture and that's it. You can serve with some lettuce and tomato on the side (and to save the avocado rolling about).

    Tuna stuffed avocado (palta rellena de atun)

    Variations on this tuna-stuffed avocado

    While there's not a lot to this easy recipe, you can vary it a little, such as:

    • in Chile, they typically don't include peas and corn but instead a little very finely chopped onion;
    • in Peru there is also often a little parsley mixed in;
    • as well as corn and peas, you can add small diced cooked carrots;
    • you can also top this with some sliced hard boiled egg or olives, or serve some on the side;
    • if you don't like mayonnaise, you can also use a little sour cream.

    This tuna-stuffed avocado is quick and easy to prepare with only a few tasty and healthy ingredients. It makes a great light lunch or appetizer, even without the stunning view when I originally tried it.

    Tuna stuffed avocado (palta rellena de atun)

    Try these other tasty lunch ideas:

    • Caprese focaccia sandwich
    • Salmon poke bowl
    • Vietnamese chicken salad
    • Causa rellena, another Peruvian classic - this time with potatoes and tuna
    • Plus get more lunch recipes in the archives.
    Tuna stuffed avocado (palta rellena de atun)
    Print Recipe
    5 from 3 votes

    Tuna stuffed avocado (palta rellena de atun)

    This tuna stuffed avocado is so quick and easy to prepare and makes a great light lunch or appetizer.
    Prep Time5 mins
    Total Time5 mins
    Course: Appetizer/Starter, Lunch
    Cuisine: South American
    Servings: 2
    Calories: 276kcal
    Author: Caroline's Cooking
    SaveSaved!

    Ingredients

    • 3 oz Blue Harbor wild Albacore tuna 1 pouch - I suggest with a touch of salt
    • 1 tbsp mayonnaise
    • 1 pinch black pepper
    • 1 tbsp peas eg frozen, defrosted
    • 1 tbsp corn eg frozen, defrosted
    • 1 avocado
    • 1 tsp lime juice approx

    Instructions

    • Drain any excess water from the tuna and mix in a small bowl with the mayonnaise and pepper. Stir through the peas and corn and set aside.
    • Cut the avocado in half, remove the stone and peel each half. Squeeze on a little lime juice to each side and rub in (just so it’s lightly coated).
    • Stuff each half of the avocado with half of the tuna mixture and serve, eg with a little simple salad on the side.

    Nutrition

    Calories: 276kcal | Carbohydrates: 11g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 211mg | Potassium: 606mg | Fiber: 7g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 13.8mg | Calcium: 18mg | Iron: 1.1mg

    See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

    This is a sponsored post written by me on behalf of Blue Harbor.

    Remember to pin for later!

    Looking for an easy, no-cook dish? This tuna stuffed avocado comes together in 5 minutes and makes a delicious, healthy lunch or appetizer! Palta Rellena is a common dish in South America, particularly Peru and Chile, and comes with different stuffings, but it can hardly get easier than this tuna version. Simple, tasty flavors that are perfect anytime. #BlueHarborFishCo AD https://www.carolinescooking.com/tuna-stuffed-avocado-palta-rellena/

     
    • Share
    • Tweet
    • Reddit
    • Yummly
    • Mix

    Reader Interactions

    Comments

    1. Brian Jones

      June 10, 2018 at 2:41 am

      5 stars
      Love the sound of that filling it sounds so tasty and really versatile too, it could be used in so much!

      Reply
      • Caroline's Cooking

        June 14, 2018 at 4:33 pm

        Thanks, I agree it would be great for example on a baked potato as well.

        Reply
    2. Michelle Frank | Flipped-Out Food

      June 09, 2018 at 11:37 am

      5 stars
      Ceviche with an ocean view in Peru sounds like my ultimate food fantasy! I have been trying to sneak more tuna into our diet, and I love this easy, no-cook option. It's so vibrant looking!

      Reply
      • Caroline's Cooking

        June 14, 2018 at 4:34 pm

        It was pretty great 🙂 Thanks, this is definitely one to try for an easy way to sneak it in!

        Reply
    3. Beth

      June 08, 2018 at 1:11 pm

      5 stars
      Such a wonderful combination of flavors! I love this Blue Harbor tuna! It is so delicious!

      Reply
      • Caroline's Cooking

        June 14, 2018 at 4:37 pm

        Thanks, it is so easy and tasty.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Caroline's Cooking

    Welcome! I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Most recipes are easy to make and healthier, but there are treats too!

    Read more →

    Try these popular recipes

    • Baked portobello mushrooms
    • Japanese milk bread
    • Goan fish curry
    • French lemon yogurt cake

    Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    More on Caroline's Cooking

    • About Caroline's Cooking
    • Privacy policy
    • Language and measurements

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Subscribe to the newsletter!

    Thanks - you have successfully subscribed!

    © 2014–2021