Arepas Filled with Tuna Salad

 Arepas filled with tuna salad and mayonnaise.Arepa filled with tuna salad
Arepas are a daily fixture of our table. When I say daily, I mean DAILY: when we don’t eat arepas for breakfast, we eat them for dinner. arepas filled with tuna saladThe best arepas, in my opinion, are done telita-style. In other words, skinny as a thread (translated in Spanish as tela, hence the name telita) and homemade on a budare pan or comal, as it’s called in Mexico. The arepas in this post are the classic telitas, stuffed with one of my all-time favorites: tuna salad with mayonnaise, some chopped onion, diced tomato, and a few leaves of fresh cilantro.Arepas filled with tuna salad These arepas were cooked on an iron budare —courtesy of Flatout, the flatbread brand that I’m extremely happy to work with and be sponsored by— which is perfect not only for arepas but for making cachapas. The mayonnaise I used for the salad was sent my way by Just Mayo for my review, and I must say it did not disappoint me. In fact, it’s me and my family’s latest culinary addiction.Arepas filled with tuna saladWithout further ado, I share my recipe for one of the best arepa stuffings out there, and my personal favorite: tuna salad with mayonnaise.Arepas filled with tuna salad Click to see how to make traditional Venezuelan arepas.
5 from 6 votes

Arepas Filled with Tuna Salad

Prep Time15 mins
Servings: 4


  • 4 arepas
  • 1 5 oz can of tuna with olive oil strained
  • 1/3 cup of onion chopped
  • 2/3 cup of tomato diced left in a strainer for 5-10 minutes (to drain the juices)
  • 2 Tbs. of mayonnaise I used Just Mayo
  • 1 Tbs. of fresh cilantro leaves chopped


  • Prepare the arepas as you usually would. Click here to see how to make them in an arepa maker.
  • Place the ingredients for the salad in a large bowl and mix them.
  • Cut the arepas open and fill them as you would a sandwich.
Course: Arepas
Cuisine: Venezuelan

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