Avocado stuffed with tuna

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

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/

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.

Energy 455kcal/1881kJ; Protein 11g; Carbohydrate 5g, of which sugars 4g; Fat 43g, of which saturates 8g; Cholesterol 86mg; Calcium 29mg; Fibre 1g; Sodium 143mg