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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 of Tribeca
(Tuna Salad Stuffed Avocados)
Aguacate Rellenos (Tuna Salad Stuffed Avocados)
Prep Time5 Minutes
Servings5
Cook Time15 Minutes
Ingredients
1 5 oz can 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 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 Tuna, drained
Bumble Bee Solid White Albacore Tuna in Water, 5 oz
Bumble Bee Solid White Albacore Tuna in Water, 5 oz
$3.99$0.80/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
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
$8.89$0.49 each
1 Small Tomato, chopped
Tomato On The Vine, 1 ct, 8 oz
Tomato On The Vine, 1 ct, 8 oz
$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 Mayo, divided
Hellmann's Real Mayonnaise Real Mayo 15 oz
Hellmann's Real Mayonnaise Real Mayo 15 oz
$7.99$0.53/fl oz
½ cup Bowl & Basket Ketchup, divided
Not Available
1 tbsp. Chopped Fresh Parsley
Italian Parsley, 1 bunch, 1 each
Italian Parsley, 1 bunch, 1 each
$2.99
6 ripe, but Firm Avocados
Hass Avocado, 1 each
Hass Avocado, 1 each
$3.00
Juice of 1 lemon
Organic Lemon, 1 ct, 1 each
Organic Lemon, 1 ct, 1 each
$1.99
12 Lettuce Leaves
Iceberg Lettuce, 1 each
Iceberg Lettuce, 1 each
$3.99
Salt, to taste
Not Available
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.