The following recipe is a perfect example of how to use avocados in a different and original way. Using the avocados as the serving dish makes for such an original presentation. It’s similar to what we did with the guacamole with radish and oranges.
The fact that this recipe is eaten directly from the avocado makes it look so much more sophisticated than it really is; especially when considering how quick and simple it is to prepare.
Tuna Avocado Boats Recipe
Time to Make It: 10 minutes
Yield: Serves 4 to 8
- 3 (4.5 oz) cans tuna (in water), drained
- 4 avocados, halved and pitted
- 1 lime, juiced
- 1/3 cup scallion (green onions), minced (keep some of the green part aside);
- 1/3 cup small diced celery
- 1/3 cup canned whole kernel corn
- 1/3 cup fresh cucumbers cut into small cubes
- 1/3 cup finely chopped cilantro
- 1/3 red bell pepper, diced
- 1 tbsp ground paprika;
- 1 teaspoon of extra-virgin olive oil
- Sea salt to taste;
- Take the two avocados and cut them lengthwise around the pit. Twist the two halves to open. Remove the pit with a spoon, gently making sure not to break the avocado itself.
- Scoop out some of the avocado from the pitted area to widen the “bowl” area. Place the scooped avocado into a medium-size mixing bowl.
- Mash it with a fork.
- Add the tuna, bell pepper, celery, corn, cucumbers, scallion and cilantro to the mixing bowl.
- Add olive oil and pour lime juice over. Stir it all together until everything is well mixed.
- Place a big scoop of the tuna mixture into each cavity of the avocados. Sprinkle the top of each avocado boat with some paprika, then add some green onions on top and serve.