Mexican cuisine · Salads & Mezze

Aguacates Rellenos de Atún

Avocado halves filled with tuna, red onion and cilantro, brightened with fresh lime.

Ingredients · for 4 servings

• 4 avocados
• 2 cans tuna (150g each)
• 1 red onion
• 1 tomato
• 1 jalapeño
• 1/2 bunch cilantro
• 3 limes
• 3 tbsp mayonnaise
• 4 lettuce leaves
• Salt, pepper

Instructions

1. Finely dice the red onion, mix with the juice of one lime and a pinch of salt, and let stand for 10 minutes – this mellows its sharpness.
2. Deseed and finely dice the tomato, finely chop the jalapeño and chop the cilantro.
3. Drain the tuna well, flake with a fork and mix with the mayonnaise, tomato, jalapeño, cilantro and the marinated onion along with its juice; season with salt and pepper.
4. Halve the avocados, remove the pits and scoop 1 tbsp of flesh out of each half; roughly mash it and fold into the tuna mixture.
5. Brush the cut surfaces with the juice of the second lime to keep them from browning, and generously fill the hollows.
6. Arrange on lettuce leaves and serve immediately with wedges of the third lime.