---
title: "Chilean Stuffed Avocado — Homemade Palta Reina with Tuna Recipe"
description: "The Chilean stuffed avocado, known as \"palta reina,\" is a traditional and popular appetizer throughout the country. It's a savory and hearty starter that splendidly combines the flavors of avocado and tuna."
url: https://www.chileanfoodrecipes.com/chilean-stuffed-avocado-recipe-with-tuna/
date: 2023-12-07
modified: 2026-06-30
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Chilean-Stuffed-Avocado-Recipe-with-Tuna.jpg
categories: ["Appetizers"]
tags: ["Appetizers"]
type: post
lang: en
---

# Chilean Stuffed Avocado — Homemade Palta Reina with Tuna Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-palta-reina/)

![Chilean Stuffed Avocado Recipe with Tuna](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Chilean-Stuffed-Avocado-Recipe-with-Tuna.jpg)*Chilean Stuffed Avocado Recipe with Tuna*

Chilean stuffed avocado — palta reina — is a classic appetizer combining creamy avocado halves filled with tuna, mayonnaise, chives, and red bell pepper, topped with a black olive and served in 30 minutes. Each serving provides around 250 calories and 15 g of protein, making it one of Chile’s most popular and nutritious starters.

## How to Make Chilean Stuffed Avocado?

Chilean stuffed avocado with tuna is a simple but surprisingly delicious recipe. Its successful result relies mainly on the quality of the ingredients used — creamy avocados, freshly flaked tuna, and traditional black olives. The technique is straightforward: season each component separately before assembling, which produces a noticeably more complex result than mixing everything together at once.

## Nutritional Information

Each serving of Chilean stuffed avocado with tuna contains approximately 250 calories, 8 g of carbohydrates, 18 g of fats, 15 g of protein, 5 g of fiber, and 400 mg of sodium.

## Homemade Chilean Stuffed Avocado with Tuna Recipe

**Preparation:** 30 minutes

**Servings:** 4 people

### Ingredients

- 2 ripe and firm avocados
- 360 g of tuna in water or oil
- 240 ml of mayonnaise
- 4 black olives
- 2 teaspoons of chopped chives
- 1 lettuce julienned
- ½ lemon juiced
- ½ red bell pepper diced
- Salt
- Pepper

### Instructions

1. Carefully peel the avocados and cut them in half, removing the pits. Sprinkle each half with lemon juice, seasoning with salt and pepper to taste. Set aside.
2. In a medium bowl, mix the tuna to taste with half of the mayonnaise. Add the chopped chives and red bell pepper, and season with salt and pepper.
3. Carefully fill the avocado halves with the tuna mixture using a spoon. Set aside.
4. On low, wide plates, arrange the lettuce in a nest shape, and place the tuna-filled avocados on top.
5. Serve the Chilean stuffed avocado with tuna immediately, garnish with black olives, and optionally drizzle with the remaining mayonnaise.

## Additional Tips

### Choose ripe but firm avocados — overripe ones fall apart when filled

The ideal avocado for palta reina yields gently to thumb pressure but does not feel mushy. An avocado that is too soft will collapse when you try to fill it and won’t hold its shape on the plate. If your avocados are too ripe, serve the filling on a bed of lettuce with sliced avocado alongside rather than trying to stuff it.

### Apply lemon juice immediately after cutting — it prevents browning

Avocado oxidizes rapidly once cut. Squeeze lemon juice over the cut surfaces immediately and rub it in gently. This extends the window before browning by 20 to 30 minutes — enough time to prepare and serve the dish. If preparing ahead, press plastic wrap directly against the avocado surface (no air gap) and refrigerate for up to 1 hour.

### Drain the tuna thoroughly before mixing — excess liquid dilutes the filling

Whether using tuna in water or oil, press the contents firmly against the strainer before mixing with mayonnaise. A wet filling produces a watery texture that pools in the avocado cavity and soaks through onto the lettuce bed. Tuna in oil produces a richer, more cohesive filling; tuna in water is lighter and lower in calories.

| Ingredient | Substitution and result |
| --- | --- |
| Tuna in water | Cooked shrimp or shredded chicken — equally classic variations of palta reina |
| Black olives | Green olives or capers — sharper brininess; works well with tuna |
| Mayonnaise | Greek yogurt with lemon — lighter version with the same creaminess |
| Red bell pepper | Cherry tomato halves or cucumber — adds color and freshness |

## Frequently Asked Questions (FAQs)

### 1. How do I choose the right avocado for palta reina?

Press gently near the stem end — it should yield slightly but not feel mushy. The skin color (dark or bright green depending on the variety) is a less reliable indicator than texture. If buying avocados a day in advance, choose slightly underripe ones and leave them at room temperature to ripen. Never refrigerate unripe avocados — cold prevents ripening entirely.

### 2. Can I make Chilean stuffed avocado in advance?

The tuna filling can be prepared up to 24 hours ahead and refrigerated. Cut and fill the avocados only at the moment of serving — avocado oxidizes and browns quickly once cut, even with lemon juice. If you need to cut them slightly ahead, press plastic wrap directly against the flesh surface and refrigerate for no more than 1 hour.

### 3. What are the most popular filling variations?

The three classic versions of palta reina in Chile use tuna (the original), sautéed shrimp, or shredded cooked chicken. All use mayonnaise as the binder. A more modern variation adds cream cheese and smoked salmon. In all cases, the garnish remains the same: black olive, chives, and a drizzle of mayonnaise.

### 4. Is avocado healthy despite being high in fat?

Yes. The fats in avocado are predominantly monounsaturated (oleic acid, the same type found in olive oil), which are associated with improved cardiovascular health, reduced LDL cholesterol, and better absorption of fat-soluble vitamins. Avocados also provide 5 g of fiber per serving, vitamin K, folate, potassium, and vitamins C, B5, and B6 — making them one of the most nutrient-dense additions to a starter.

## What Is Chilean Stuffed Avocado (Palta Reina)?

Palta reina — Queen Avocado — is a traditional Chilean appetizer made by filling ripe avocado halves with a tuna and mayonnaise mixture, garnished with black olives and served on a lettuce bed. The name “reina” (queen) reflects the elegance of the presentation and its historical association with upscale restaurants and formal dinners. Today it is found everywhere from home kitchens to traditional Chilean lunch restaurants, always served as a starter before the main course.

## History of Stuffed Avocado in Chile

The avocado (palta in Chilean Spanish, from the Quechua word “paltay”) has been cultivated in South America for thousands of years and was a dietary staple of pre-Columbian civilizations long before European contact. In Chile, avocado cultivation expanded significantly during the 20th century, particularly in the Aconcagua, Valparaíso, and Coquimbo regions, making fresh avocados widely available and affordable. The stuffed avocado with tuna emerged as a restaurant starter during the mid-20th century, when canned tuna became a widespread pantry ingredient across Chile following the growth of the Chilean fishing industry. The combination of locally abundant avocado with accessible canned protein became a practical and elegant starter that spread from restaurants to home cooking. The addition of the “reina” title elevated it to signature-dish status and cemented its place in Chilean culinary tradition.

## Did You Know?

Tuna is a fish that lends itself to a variety of preparations, whether fresh or preserved in water or oil. Chile is one of the world’s largest producers of canned fish, and tuna in water or oil has been a pantry staple in Chilean households since the 1950s — which is why the tuna-filled palta reina became the default version of this dish.

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