Peruvian & World Recipes

Stuffed Avocados with Tuna Salad

Stuffed Avocados with Tuna Salad
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Stuffed Avocados with Tuna Salad

Savor the perfect blend of flavors with Stuffed Avocados featuring zesty tuna salad, yellow corn, crunchy celery, and cherry tomatoes. Enhanced by cilantro, mustard, and a lemony kick, this delectable mix is nestled in semi-soft avocados, served on buttery lettuce leaves.

Course: All Recipes, First CourseCuisine: Peruvian
Servings
+
-

4

servings
Cook Mode

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Ingredients

  • 1 drained canned tuna (5 oz)

  • 1 cup cooked yellow corn

  • 1/4 cup small, diced celery

  • 1/4 cup cherry tomatoes in halves

  • 2 Tbsp finely chopped cilantro

  • 2 Tbsp yellow mustard

  • 1 cup mayonnaise

  • 2 Tbsp. lemon juice

  • 1 lemon zest

  • Ground black pepper and salt to taste

  • 2 avocados, semi-soft

  • 8 butter lettuce leaves

Directions

  • In a bowl, combine the tuna, corn, celery, tomatoes, cilantro, mustard, mayo, lemon juice and zest, salt, and pepper.
  • When ready to serve, arrange two leaves of lettuce over the plate.
  • Slice avocados in half; remove seed and peel carefully. –keep the pits in a jar with cold water-
  • Slice a bit off the bottom halves so that avocados can stand over the lettuce without tipping over.
  • Fill each avocado with tuna salad. Serve immediately.
  • Note
  • You can make tuna wraps with leftovers salad.
  • If making ahead of time, cover and keep chilled until ready to serve.

Notes

  • You can make tuna wraps with leftovers salad. If making ahead of time, cover and keep chilled until ready to serve.

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