Tuna Stuffed Avocado

"This is a simple dish with wonderful flavour. Enjoy as a light meal or as a starter to a larger one."
 
Download
photo by twissis photo by twissis
photo by twissis
Ready In:
10mins
Ingredients:
5
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Cut avocado in half lengthwise and remove pips.
  • Brush lemon juice over avocado to prevent discoloration.
  • Blend together fish, salt, pepper and mayonnaise and spoon into avocado.
  • Chill before serving.
  • Garnish as desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I'm a big fan of avocado and tuna together, but I wanted a heartier dish. I used this recipe as a starting point and added: 1/2 jicama (cubed) and 1 medium tomato (seeded and chopped) plus a pinch of sugar to bring out the flavors, then served it on a bed of lettuce with a side of soba noodles in sesame sauce. Seriously good stuff. Thanks!
     
  2. I am so fond of recipes that use avocado simply & allow its mellow flavour to shine. This recipe does that & then lets you decide where to take it. I made the recipe for a tasty salad lunch to share w/DH today & prob used a bit extra mayo since I did not measure it. My avocados were very lrg & ripe & I did not manage to keep the halves intact. I served the tuna-stuffed avocado segments w/sliced tomato, hard-boiled egg & oranges + cottage cheese. Then I seasoned all ingredients w/McCormick Lemon & Pepper Seasoning Salt. The flavour combo of avocado & tuna is excellent. Thx for sharing this simple & simply delicious recipe w/us & for getting me inspired to create a lunch out of the ordinary.
     
Advertisement

RECIPE SUBMITTED BY

I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes