Tuna Salad Stuffed Avocado – Here is a simple stuffing to fill avocados, Roma or Kumato tomatoes and even green peppers!
Last week, my cousins, sister and I sat around Grand-mère’s dining room table catching up on childhood memories. During my ten days visiting with family and lifelong friends, Eric prepared several fabulous meals including this easy seafood appetizer which he served as a first course.
Personally, I could make a meal out of it and there are no hard rules about this dish. It’s easy to prepare while sipping on an apéritif (I had my requisite Suze) and it tastes delicious.
EVOO to taste – if needed to achieve desired consistency.
Peel then finely chop the shallots. Use 2 large shallots rather than 3 if you prefer but they do add zing to the filling.
In a large bowl, add the drained tuna in water. Top with the albacore tuna in olive oil. You may need more olive oil to give the filling a smooth consistency.
Add the desired amount of whipped cream cheese. Top with chopped shallots.
Season with salt, pepper and mix to combine evenly.
Adjust seasonings and consistency to taste.
Slice avocados in half (one half per serving) and fill with tuna mixture. Top with a sprig of fresh parsley or paper thin slivers of shallots then serve immediately.
Cheese does not combine ingredients into a smooth mixture the way mayonnaise does. You can use tuna packed in water (drained) but you will eventually need to add a bit of olive oil in order to properly blend the whipped cheese into the tuna so the mixture creates a smooth filling.
I used one can of tuna in water Well drained) and a small can of tuna in olive oil. I did need to add about 1 tablespoon of oil to make a well blended mixture.
I often add avocado chunks to our green salads or fill them with vinaigrette for a quick lunch but what do you do with the other half of a cut avocado?
We all know how delicate an avocado is when it comes to bruising. They may still be tasty when the edges turn brown and are bruised but they do not look “presentable”.
Shrink wrap does not do the trick. Even storing them in a zip lock bag does not protect them adequately. Lemon juice or no lemon juice.
The featured image shows a whole avocado but a typical serving is half an avocado. As a result, you may be left with half an avocado. Save it for tomorrow by storing it in this super “one size fits all” adjustable silicone keeper.
It features compartments in two sizes (because avocados come in all sizes) and an adjustable belt to keep them secure in the air tight compartment.
Tuna Seasoned To Taste
Did I find a way to “doctor” this simple recipe? Oui.
A few months ago, my sis brought back a small pack of spices labeled “Sel de la Mer” which translates literally as salt of the sea – in other words, a seafood salt.
It is a spectacular custom blend of organic sel de Guérande, fennel, coriander, bay leaves, chervil, parsley and turmeric – much like this seasoning blend.