Tuna Avocado Boats
Cut the avocados in half lengthwise and remove the pits, finely chop the onion, tomatoes, spring onion, and parsley.
- Cook20 min
- Total20 min
- Serves4
- LevelEasy
Ingredients
- 2 ripe avocados
- 1 tbsp. olive oil
- 9 oz (255g) canned tuna in olive oil
- 1 small onion, chopped
- 5 sundried tomatoes, chopped
- 2 tbsp. fresh parsley, chopped
- to taste salt and pepper
- 1 radish
- ½ For vegetarian version:
- ¼ cup cucumber, chopped
- 1 olives, pitted and chopped
- tomato, chopped
Preparation
- Cut the avocados in half lengthwise and remove the pits, finely chop the onion, tomatoes, spring onion, and parsley.
Method
- Heat the olive in a skillet over medium heat, add the sliced avocado to the skillet, cut side down, and cook until golden for 2-3 minutes, transfer to a platter.
- Add the tuna to a bowl along with chopped onion, tomatoes, parsley, and some spring onion, stir to well combined.
- Spoon the tuna mixture into the avocado halves, top with spring chopped onion and radish, enjoy!
- For the vegetarian version: Chop the cucumber, olives, and tomatoes, season with salt and pepper, continue with the directions mentioned above.
