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Aguacate Rellenos (Tuna Salad Stuffed Avocados)Aguacate Rellenos (Tuna Salad Stuffed Avocados)
Aguacate Rellenos (Tuna Salad Stuffed Avocados)
Aguacate Rellenos (Tuna Salad Stuffed Avocados)
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Recipe - Gourmet Garage Corporate
(Tuna Salad Stuffed Avocados)
Aguacate Rellenos (Tuna Salad Stuffed Avocados)
Prep Time5 Minutes
Servings5
Cook Time15 Minutes
Ingredients
1 5 oz can Bowl & Basket Tuna, drained
1 Small White Onion, peeled and diced
1 cup Frozen Peas and Carrots Mix, steamed and cooled
½ cup Bowl & Basket Canned Corn, drained
1 Hard Boiled Egg, peeled and chopped
1 Small Tomato, chopped
1 Jalapeno Pepper, de-seeded and diced
½ cup Bowl & Basket Mayo, divided
½ cup Bowl & Basket Ketchup, divided
1 tbsp. Chopped Fresh Parsley
6 ripe, but Firm Avocados
Juice of 1 lemon
12 Lettuce Leaves
Salt, to taste
Pepper, to taste
Directions
  1. In a large bowl, combine tuna, onion, cooked vegetables, egg, tomato, pepper, parsley and ¼ cup each of the mayo and ketchup until well combined. Season with salt and pepper to taste and set aside while you prep the avocados.
  2. Cut the avocados lengthwise and carefully remove the seed and peel. Drizzle avocados with lemon juice to prevent browning.
  3. To assemble, place a lettuce leaf on a plate and top with 2 avocado halves. Fill the avocados with the tuna stuffing. Repeat until all avocados are plated.
  4. Whisk remaining ¼ cup ketchup and mayo together to make a sauce and drizzle over the top of the avocados and sprinkle with more parsley if desired.
5 minutes
Prep Time
15 minutes
Cook Time
5
Servings

Shop Ingredients

Makes 5 servings
1 5 oz can Bowl & Basket Tuna, drained
Bowl & Basket Chunk Light Tuna in Vegetable Oil, 5 oz
Bowl & Basket Chunk Light Tuna in Vegetable Oil, 5 oz
$1.99$0.40/oz
1 Small White Onion, peeled and diced
White Onion, 1 ct, 13 oz
White Onion, 1 ct, 13 oz
$2.02 avg/ea$2.49/lb
1 cup Frozen Peas and Carrots Mix, steamed and cooled
Not Available
½ cup Bowl & Basket Canned Corn, drained
Not Available
1 Hard Boiled Egg, peeled and chopped
Not Available
1 Small Tomato, chopped
Hothouse Tomato
Hothouse Tomato
$2.00 avg/ea$3.99/lb
1 Jalapeno Pepper, de-seeded and diced
Jalapeno Pepper, 1 ct, 4 oz
Jalapeno Pepper, 1 ct, 4 oz
$1.25 avg/ea$0.31/oz
½ cup Bowl & Basket Mayo, divided
Not Available
½ cup Bowl & Basket Ketchup, divided
Not Available
1 tbsp. Chopped Fresh Parsley
Parsley Organically Grown - Curly, 1 each
Parsley Organically Grown - Curly, 1 each
$2.99
6 ripe, but Firm Avocados
Wholly Avocado Diced Avocado, 4 oz, 2 count
Wholly Avocado Diced Avocado, 4 oz, 2 count
$4.99$0.62/oz
Juice of 1 lemon
Bagged Lemons, 2 pound
Bagged Lemons, 2 pound
$13.98 avg/ea$6.99/lb
12 Lettuce Leaves
Iceberg Lettuce, 1 each
Iceberg Lettuce, 1 each
$3.99
Salt, to taste
Bowl & Basket Specialty Chunk Light Skipjack Tuna in Water, No Salt Added, 5 oz
Bowl & Basket Specialty Chunk Light Skipjack Tuna in Water, No Salt Added, 5 oz
$1.99$0.40/oz
Pepper, to taste
Not Available

Directions

  1. In a large bowl, combine tuna, onion, cooked vegetables, egg, tomato, pepper, parsley and ¼ cup each of the mayo and ketchup until well combined. Season with salt and pepper to taste and set aside while you prep the avocados.
  2. Cut the avocados lengthwise and carefully remove the seed and peel. Drizzle avocados with lemon juice to prevent browning.
  3. To assemble, place a lettuce leaf on a plate and top with 2 avocado halves. Fill the avocados with the tuna stuffing. Repeat until all avocados are plated.
  4. Whisk remaining ¼ cup ketchup and mayo together to make a sauce and drizzle over the top of the avocados and sprinkle with more parsley if desired.