Tuna stuffed avocado (palta rellena de atun)

close up view of palta rellena, tuna stuffed avocado

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5 from 3 votes

Tuna stuffed avocado (palta rellena de atun)

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

Prep Time5

Total Time5

Course: Appetizer/Starter, Lunch

Cuisine: South American

Servings:

Calories: 301kcal

Author: Caroline's Cooking

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Ingredients

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

US Customary - Metric

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.

Video

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