Avocado stuffed with tuna salad {Aguacate relleno con atun}
User Reviews
4.9
60 reviews
Excellent
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Prep Time
30 mins
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Total Time
30 mins
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Servings
12 stuffed avocado halves
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Cuisine
South American, American, Ecuadorian
Avocado stuffed with tuna salad {Aguacate relleno con atun}
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Recipe for avocados stuffed with tuna salad made with peas, corn, carrots, hardboiled egg, tomato, parsley, and salsa rosada.
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Ingredients
- 1 5 oz. can of tuna fish
- ½ small white onion finely chopped
- ½ cup cooked green peas
- ½ cup cooked corn
- ½ cup cooked and diced carrots
- 1 hardboiled egg diced
- 1 small tomato seeded and finely chopped
- 1 hot pepper chopped finely (optional)
- 1 cup Salsa rosada (mayo ketchup sauce)
- 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
Instructions
- In a bowl, 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.
- Cut the avocados lengthwise, remove the seed and peel the avocados, drizzle the lemon juice over the avocados to prevent them from darkening.
- Place the lettuce leaves on a large serving platter or an individual plates and place the avocados halves on top.
- Fill the avocados with the tuna stuffing, add some of the remaining salsa rosada on top of each avocado and sprinkle with chopped parsley.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.9
60 reviews
Excellent
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