Tuna Avocado Enchiladas; fusion?

One of the few things I miss here is a good Mexican restaurant.

Actually, I’d be happy with a bad Mexican restaurant.

When we lived in Minneapolis we used to go to a hole-in-the-wall called Little Tijuana. I have no idea if it’s still there. I first went while I was in college so it’s been around a long time.

It’s the kind that would be on Diners, Drive-Ins and Dives – maybe.

I loved it.

Anyway…. when I want Mexican food I have to make my own.

As I had made more traditional beef enchiladas earlier I decided to make these for mon mari‘s favorite Fish H*ll Night.

He’s happy with anything he can add hot sauce to and I needed to use the rest of the tortillas.

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Tuna Avocado Enchiladas

Use the avocado cold, sliced, as a garnish if you prefer.

  • Author: Katie Zeller
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Enchiladas


  • 3 shallots, chopped
  • 1/2 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 9oz (270gr) tuna, net weight
  • 1 cup (8oz, 250gr) white beans (cannellini), rinsed, drained
  • 1 avocado, removed from shell, sliced
  • 1/2 cup green olives, pimento stuffed, sliced
  • 1 cup (4oz, 120gr) shredded mozzarella cheese – divided
  • 2 cups (16oz, 480ml) tomato sauce
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • hot sauce to taste
  • 4 corn or wheat tortillas


  • Heat oil in medium skillet. Add shallots, pepper, and garlic. Sauté until vegetables are tender, 5 – 7 minutes.
  • Remove from heat. Add tuna, beans, and olives.
  • Heat tomato sauce, paprika, chili powder and cumin to boiling. Remove from heat.
  • Put 1/2 cup of the sauce into a baking dish large enough to hold 4 enchiladas.
  • Divide the tuna mixture into fourths.
  • Lay 1/4 of the tuna mixture on each tortilla.
  • Top with 1/4 of the avocado slices and 1 – 2 tbs cheese.
  • Roll up and place seam side down on the sauce in the baking dish.
  • Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese.
  • Cover with foil and bake at 375F (190C) for 15 minutes
  • Remove foil and bake 5 minutes longer.
  • Remove and serve, hot sauce on the side.


Use green chilies or other, hotter peppers in place of the bell pepper.

Keywords: enchiladas, tuna enchiladas

Tuna Avocado Enchiladas

In retrospect, if Little Tijuana is still there it’s probably gone American and made the food so hot that I wouldn’t be able to eat it.

On further thought – one does not know what a Mexican restaurant would be like in France.

We went to one in Ireland and potatoes were served with everything.

We went to a Chinese restaurant in Ireland and the table next to us ignored the rice and put their chicken stir-fry on a big pile of French fries (chips).

Here in France, the Chinese buffets (some of which are excellent) all have a large cheese selection to accommodate the French habit of a cheese course before dessert…. neither of which are traditional Chinese food.

It’s all ‘fusion’, right?

If one wants something a certain way it’s best to make it from scratch.

10 thoughts on “Tuna Avocado Enchiladas; fusion?”

  1. When we were in Paris, we ate at a restaurant in Montmartre near where we were staying and met a newly married couple. The woman was an American studying abroad, the man, an Australian. She ordered a margarita and we couldn’t help but comment when she said it was awful. After that, lively conversation ensued. There are some things we just don’t order even though the possibility exists!

    • And there are things that shouldn’t be made / presented just because they can be lol.I bought a French cook book on American food… One of those little, 30 page / big photo books. Some of the recipes were hilarious – from my American view. I’m sure they tasted fine but….

  2. I’ll have to try this. I haven’t had cooked avocado yet that I really liked but then, it was stuffed and baked. It gets really soft and soggy that way.

    We have a Mexican restaurant out my way here that’s fusion, but advertises itself as such and it gets five stars across the board. We do have a couple authentic Mexican restaurants downtown Detroit way, but I refuse to drive down there so, if we have Mexican, I too make my own.

    • This was warmed, rather than cooked and I thought it was fine. Still retained it’s texture. It was cold when I put it in.
      Everything here is given a French twist – bien sur!

  3. Yes, when we lived in Minneapolis, we also use to go to Little Tijuana down from the Black Forest. Printed up the recipe–didn’t know what to do with extra avocados so going to try this with the Tuna.. I too, make my own Mexican food as the food down here in Biloxi doesn’t taste too Mexican at the very few Mexican restaurants. I think they make all Mexican food as it is TEX MEX.

    • Yep – that’s the place. I’d forgotten about the Black Forest but for some reason we didn’t go there. Too close to Little Tijuana I guess. Tex Mex is good – we don’t have that either. I use to carry back cans of green chilis from the US when we first moved here… I gave up

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