Avocado stuffed with tuna

Name: Avocado stuffed with tuna (Palta reina con atún)
Cuisine: Chilean
Ingredients: salt and black pepper; salt and black pepper; a few black olives, pitted; 8 lettuce leaves; 1 hard-boiled egg; 15 ml/1 tbsp Dijon mustard; 115 g/4 oz/½ cup mayonnaise; 15 ml/1 tbsp olive oil, plus extra for drizzling; 1 roasted red (bell) pepper in oil, drained and diced; 1 x 165 g/5½ oz can tuna, drained; juice of ½ lemon; 2 ripe but firm avocados

Palta reina con atún

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

Cheap and plentiful in Chile, avocados are eaten at breakfast and teatime with slices or chunks of bread. Creamy, delicious and nutritious, they are also used to make this wonderfully simple appetizer, which is served on a bed of lettuce.

Ingredients

2 ripe but firm avocados
juice of ½ lemon
1 x 165 g/

Americas
Chile
Starter
Gluten-free
Pescatarian
Breakfast

Method

Peel the avocados and cut them lengthwise into halves. Brush or rub the avocados with the lemon juice and then set aside while you prepare the filling.
In a bowl, combine the tuna, red pepper, olive oil, mayonnaise, mustard, salt and pepper. Mix gently to maintain the shape of the ingredients. Mash the hard-boiled egg in a separate dish with a fork.