Aguacate Relleno Recipe

Slice the avocados in half lengthwise and remove the pits. Using a spoon, scoop out a small amount of flesh from each cavity (about 1–2 tablespoons) to enlarge the well for the filling; reserve the scooped flesh in a bowl for the filling or another use.

Immediately brush or drizzle the avocado halves with 1 tablespoon lime juice to prevent browning. Sprinkle 1 teaspoon kosher salt and 1 teaspoon black pepper evenly over the cavities. Set the avocado halves cut-side up on a serving platter.

Prepare ingredients

Drain the canned tuna well and transfer to a medium mixing bowl. If you reserved scooped avocado flesh, roughly chop it and add to the bowl.

Chop vegetables

Add the diced red bell pepper, diced cucumber, sliced scallion, chopped cilantro and finely chopped jalapeño (if using) to the bowl with the tuna.

Make the dressing and combine

In a small bowl whisk together 2 tablespoons mayonnaise, 1 tablespoon Greek yogurt or crema, 1 teaspoon lime juice, 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Pour the dressing over the tuna-vegetable mixture and fold gently until everything is evenly coated. Taste and adjust seasoning — add a little more lime, salt or pepper if desired.

Chill briefly (optional)

For best flavor meld, cover and refrigerate the filling for 15–30 minutes, or use immediately if you prefer room-temperature filling.

Spoon the prepared tuna filling generously into each avocado half, mounding slightly.

Sprinkle 2 tablespoons crumbled queso fresco or feta over the stuffed avocados, then scatter 1 tablespoon chopped cilantro and 1 tablespoon toasted pepitas (if using) atop each. Drizzle a small amount (about 1 teaspoon) of extra-virgin olive oil over both halves if desired.

Serve

Serve immediately with lime wedges on the side so diners can add extra brightness. Aguacate Relleno is best eaten the same day to avoid avocado browning; if you must wait, cover tightly with plastic wrap pressed onto the surface and refrigerate for up to 4 hours.