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Palta Reina Atún

Palta is Chile’s word for avocado, and they’re one of the country’s most important exports. But not all of the avocados we grow here are shipped north or to Europe. They show up on many different Chilean varieties of sandwich, and even on the completo, Chile’s dressed-up national hot dog.

But one of my favorite ways to be sure I get enough omega-3s is to make palta reina atún, which is simply half of a Haas avocado, where the hollow left by the seed is filled with dressed tuna. It can also be found as palta reina (no atún), in which case the hollow is filled with shredded cooked chicken.

In this version, I use tuna, and serve the dish on a small plate with half a hard-boiled egg, a few lettuce leaves, and some tomato, for a colorful, low-carb light meal, but it can be just as easily served alone, or as a side dish to a bigger meal. The best presentation (and least likelihood of the avocado sliding around on the plate) is with the skin on, but your guests may wish to scoop the avocado out wholesale with a spoon before starting to eat. Feel free to enlarge the cavity of the avocado if you’d like to put more tuna in, or if when you cut the avocado, one “half” ends up bigger than the other. Or if you just want to eat some avocado.

Palta Reina Atún

  • 2 large ripe Haas avocados
  • 1 can tuna, packed in oil or water
  • 2 lemons
  • 1 tablespoon olive oil 
  • 8 leaves butter lettuce
  • 1 large tomato
  • 2 hard boiled eggs
  • freshly ground black pepper

Get the full recipe.

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