Aguacates Rellenos (Avocados Stuffed with Tuna)

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Avocado halves filled with tuna, tomato, red onion and cilantro bound with mayonnaise. No cooking at all, ten minutes, and the lime goes on the avocado as well as in the filling. Serves six.

Prep Time10

Cook Time0

Total Time10

Course: Side Dish

Cuisine: Colombian

Keyword: avocados stuffed with tuna, tuna avocados stuffed

Servings:

Calories: 264kcal

Author: Angela Giraldo

Ingredients

3 ripe avocados ripe but firm enough to hold their shape as a bowl
Juice of ½ lemon some for the filling, some brushed on the cut avocado
1 ripe tomato
¼ cup red onion
2 large cans of tuna about 300 g drained in total
3 tablespoons mayonnaise
Cilantro chopped
A pinch of salt and pepper

Instructions

In a bowl, mix the drained tuna with the mayonnaise and a pinch of salt and pepper.
Dice the tomato and the onion finely, add them to a bowl with the lemon juice and the chopped cilantro.
Combine the tuna mixture with the tomato and onion, and stir until evenly mixed.
Halve the avocados and carefully remove the stone and the skin. Brush the cut surfaces with a little of the lemon juice so they do not darken.
Scoop out a little of the flesh with a spoon to make the hollow slightly bigger.
Fill each half with the mixture, without overfilling.
Serve as a side dish or a starter.

Notes

The avocado is the bowl, so it has to be ripe enough to eat and firm enough to hold together. Brush the cut surfaces with lime as soon as they are exposed: the acid slows the browning, and an avocado left cut on the counter turns grey within twenty minutes. The flesh you scoop out to enlarge the hollow can be chopped and stirred into the filling rather than thrown away. Assemble these shortly before serving, because they do not hold well: even with lime the surfaces darken over a couple of hours.

Nutrition