Tuna and Mango Stuffed Avocados

This is great as a light lunch during the summer time. Preparation time does not include cooling time in refrigerator.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  medium mangoes, peeled, seeded and chopped
• 3  tablespoons  chopped red onions
• 2  tablespoons  snipped fresh cilantro
• 1  tablespoon extra virgin olive oil
• 1⁄4-1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 12  ounces solid white tuna packed in water, drained
• 2  large avocados, halved and pitted
•  lemon wedge

Directions

1. In a medium bowl, stir together mangoes, onion, cilantro, oil, cumin, salt and cayenne. Add tuna; stir gently to break up slightly. Cover and refrigerate up to 4 hours, if desired.
2. Right before serving, spoon about 1/2 cup tuna mixture into the center of each avocado half; garnish with a lemon wedge.