Tunados
Submitted by luckymom
Avocado halves stuffed with Italian-dressed tuna salad, topped with melted cheddar and crushed potato chips, then baked until warm and bubbly. Tunados are a retro stuffed avocado dinner that’s fun, crunchy, and totally addictive.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
45 minTuna plus avocado equals Tunados, and honestly, the name alone should make you want to try these.
Halved avocados become edible bowls for a chunky tuna salad mixed with celery, chives, Italian dressing, and mayo.
They bake in a water bath so the avocado turns silky and warm without going mushy, while a sprinkle of cheddar melts over the top.
But the real move? Crushed potato chips scattered on right before serving, adding a salty, crunchy crown that makes every bite a mix of creamy, cheesy, and crispy.
This is the kind of creative, slightly retro recipe that deserves a serious comeback.
Pro Tips
- Don’t peel the avocados; the skin holds everything together like a natural bowl during baking
- The half-inch of boiling water in the baking dish creates gentle steam that warms the avocado evenly
- Add the crushed potato chips after baking, not before, so they stay crispy instead of going soggy
- Choose avocados that are ripe but still slightly firm so they hold their shape in the oven
Ingredients
Directions
Cut avocados in half lengthwise, remove pits, but do not peel.
Combine tuna, celery, chives, Italian dressing, and mayonnaise.
Mix well.
Spoon into avocado halves and arrange on shallow baking dish .
Pour ½ inch boiling water into the bottom of dish.
Sprinkle tops of avocados with cheese.
Bake at 400℉ (200℃) for approximately 15 minutes. Before serving, sprinkle with the crushed potato chips.
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