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Vizcaina Style Tuna Stuffed Avocados


  • 2 Large Hass Avocados From Mexico
  • 1-2 8- ounce cans of tuna
  • 1 red pepper diced
  • 1 onion diced
  • 1 bunch of parsley diced
  • 2 Roma tomatoes diced
  • 1 cup of green olives
  • 1 cup of tomato sauce
  • Salt and pepper to taste


  • Combine the tuna and all of the ingredients except for the tomato sauce in a large skillet over medium heat.
  • When the vegetables and tuna have cooked down, add the tomato sauce and cook for another 5 minutes.
  • Add salt and pepper to rectify the flavor.
  • Slice the avocados in half and remove the pits.
  • Fill each avocado half with the Vizcaina-style tuna mixture and enjoy!