Reina Palta Atún (Tuna Stuffed Avocado)

    An easy, attractive tuna and avocado salad from Chile, this dish pairs well with both elegant and casual meals, or can be served as part of a larger salad for a light lunch.

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    Recipe Tabs

    Ingredients
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    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
    Directions
    Step 1
    Cut avocados in half, lengthwise. To remove the pit, strike it swiftly with a knife, twist and remove.
    Step 2
    Drain the can of tuna and dress with the juice of one lemon, olive oil and a sprinkle of black pepper.
    Step 3
    Wash lettuce leaves and pat dry. Slice the tomato into 8 rounds. Peel the eggs and cut each one into quarters.
    Step 4
    Scoop 1/4 of the tuna into each avocado half.
    Step 5
    Slice the remaining lemon into thin slices for garnish. Arrange each avocado half on a plate with 2 lettuce leaves, two tomato rounds, two egg quarters, and a few slices of lemon.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    4
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    15 mins
    Prep Time: 
    15 mins
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    The base number of servings for this recipe is 4
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