Avocados With Tuna (Abacate Com Atum) - Portuguese Guinea-Bissau

This is from "Cuisines of Portuguese Encounters", in which the author gives the recipes for things she has sampled in Portugal and its former colonies. I haven't made it yet.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 2  large avocados (ripe)
• 1 (6 ounce) can tuna
• 1⁄2 cup  freshly-grated coconut (or fresh frozen)
• 3⁄4 cup evaporated milk
• 3  tablespoons tomato sauce
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  lemons, quartered

Directions

1. Cut the avocados in half lengthwise. Remove seeds and plulp; don't tear the shells.
2. Cut the pulp into small pieces. Put in a bowl. Add tuna, grated coconut (except 1 T.), evaporated milk and tomato sauce. Season with salt and pepper. Mix well.
3. Stuff the shells with the tuna filling. Sprinkle with the remaining grated coconut. Serve with lemon quarters on the side.