Tuna stuffed avocado (palta rellena de atun)

Name: Tuna stuffed avocado (palta rellena de atun)
Prep time: 5 min
Total time: 5 min
Yield: 2 serving
Ingredients: 2.8 oz canned tuna; 1 tablespoon mayonnaise; 2 tablespoon peas; 2 tablespoon corn; 1 tablespoon finely chopped parsley; 1 pinch black pepper; 1 pinch salt; 1 avocado; 1 teaspoon lemon or lime juice; 2 lettuce leaves; 6 cherry tomatoes

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
2
Calories
301 kcal
Course
Appetizer, Lunch
Cuisine
South American

Tuna stuffed avocado (palta rellena de atun)

Sasha Velasquez

Report

This tuna stuffed avocado is so quick and easy to prepare and makes a great light lunch or appetizer.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

2.8 oz canned tuna 1 small can - I suggest in oil, albacore
1 tablespoon mayonnaise or a little more, to taste
2 tablespoon peas eg frozen, defrosted
2 tablespoon corn eg frozen, defrosted
1 tablespoon finely chopped parsley
1 pinch black pepper or a little more, to taste
1 pinch salt
1 avocado
1 teaspoon lemon or lime juice approx

To serve (optional)

2 lettuce leaves approx
6 cherry tomatoes approx

Add to Shopping List

Instructions

Drain any excess liquid from the tuna and mix in a small bowl with the mayonnaise, peas, corn, parsley and a little salt and pepper. Mix so everything is well combined and set aside.
Cut the avocado in half, remove the stone and peel each half. Squeeze a little lemon or lime juice onto each side and rub in (just so it’s lightly coated).
Place a lettuce leaf on two plates and halve the cherry tomatoes. Place a half of avocado on top of the lettuce so that it helps keep it steady and place the tomato halves around it. Stuff the cavity from the stone on each half of the avocado with the tuna mixture and serve.

Notes

If you are using frozen, defrosted vegetables then I think they work fine to not cook. However if using fresh, you should briefly boil to cook them until just tender. Similarly, if you were to use carrot instead or as well, this should be cooked first. You could use canned vegetables but they would not be my first choice.

Nutrition Information

Show Details

Calories 301kcal (15%) Carbohydrates 17g (6%) Protein 14g (28%) Fat 22g (34%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 11g Trans Fat 0.01g Cholesterol 20mg (7%) Sodium 236mg (10%) Potassium 825mg (24%) Fiber 9g (36%) Sugar 4g (8%) Vitamin A 2513IU (50%) Vitamin C 37mg (41%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 301 kcal

% Daily Value*

Calories	301kcal	15%
Carbohydrates	17g	6%
Protein	14g	28%
Fat	22g	34%
Saturated Fat	3g	15%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	11g	55%
Trans Fat	0.01g	1%
Cholesterol	20mg	7%
Sodium	236mg	10%
Potassium	825mg	18%
Fiber	9g	36%
Sugar	4g	8%
Vitamin A	2513IU	50%
Vitamin C	37mg	41%
Calcium	40mg	4%
Iron	2mg	11%