Living in Spain I have come across a literal plethora of tapas. This tuna stuffed avocado is a light, healthy dish that goes best with crisp white wines and crunchy bread. This recipe is great for experimenting with a variety of different vegetables, spices, and kinds of vinegar.
Ingredients
- solid white tuna packed in water: 1 can (12 ounce can, drained)
- mayonnaise: 1 Tbsp
- green onions, thinly sliced, plus additional: 3 piece (for garnish)
- red bell pepper: 0.5 piece (chopped)
- dash balsamic vinegar: 1 piece
- black pepper: (to taste)
- pinch garlic salt: 1 piece (to taste)
- ripe avocados, halved and pitted: 2 piece
Metric Conversion
Stages of cooking
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Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.
