Aguacate relleno con atun or avocado stuffed with tuna salad

 

Avocados are one of those ingredients that I would choose if I was sent to a deserted island and could only choose 3 ingredients (I still don’t know what the other 2 would be, wine, cheese, chocolate, bread?). I love avocados, they are also very nutritious and full of good fat. I serve avocados as a side with a lot of different dishes and use them in many salads, however in this recipe the avocados are the star. The avocadoes are cut in halves, peeled and stuffed with a delicious tuna salad made with peas, corn, carrots, hardboiled eggs, tomato, parsley and salsa rosada. Salsa rosada is popular sauce in Latin America (and Spain) made with mayonnaise and ketchup. These stuffed avocados can be served as an appetizer or as a salad. The tuna salad just on its own is really good, add the avocados and it’s a great combination. For a vegetarian version you can make these without the tuna, and stuff the avocados with the vegetable salad. For another variation of stuffed avocados check out the shrimp stuffed avocados.

 

Ingredients:

1 can of tuna fish

½ small white onion, finely chopped

½ cup cooked green peas

½ cup cooked corn

½ cooked and diced carrots

1 hardboiled egg, diced

1 small tomato, seeded and finely chopped

1 hot pepper, chopped finely (optional)

1 cup of salsa rosada

1 tbs chopped parsley, plus more to garnish

6 ripe but firm avocados

Juice of 1 lemon

12 lettuce leaves, washed

Salt and pepper to taste

Preparation:

1. Combine the tuna, chopped onions, green peas, corn, carrots, egg, tomato, hot pepper, parsley and ½ cup of the salsa rosada, mix all the ingredients together and add salt/pepper to taste.
2. Cut the avocados lengthwise, remove the seed and peel the avocados, drizzle the lemon juice over the avocados to prevent them from darkening.
3. Place the lettuce leaves on a large serving platter or an individual plates and place the avocados halves on top.
4. Fill the avocados with the tuna stuffing, add some salsa rosada on top of each avocado and sprinkle with chopped parsley.
5. Serve immediately.

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