Mexican Tuna Salad

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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1 tablespoon lime juice
1 tablespoon extra virgin olive oil
12 ounces (2 cans) tuna, drained
½ cup diced red pepper (1/2 red pepper)
15 ounce can black beans, rinsed and drained
½ teaspoon cumin
1 lime, zested
2 avocados, cubed
½ cup cilantro, chopped
4 green onions, green and white parts chopped
1 – 2 teaspoons finely chopped jalapeno (depending on heat preference)
1 teaspoon salt
½ tsp garlic salt


Combine all of the ingredients in a large bowl. Use a potato masher to really break up the avocado so that it’s not in small chunks, but a smoother consistency.

Spoon the mixture into the empty avocado shells. Garnish with additional lime juice and cilantro, if desired. Keep covered in the fridge for a day, if you don’t eat it all.