Tuna Avocado Enchiladas

Tuna Enchiladas

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


  • 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

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