Tuna stuffed avocado (palta rellena de atun)

Ingrédients

• 2.8 oz canned tuna (1 small can - I suggest in oil, albacore)
• 1 tbsp mayonnaise (or a little more, to taste)
• 2 tbsp peas (eg frozen, defrosted)
• 2 tbsp corn (eg frozen, defrosted)
• 1 tbsp finely chopped parsley
• 1 pinch black pepper (or a little more, to taste)
• 1 pinch salt
• 1 avocado
• 1 tsp lemon or lime juice (approx)
• 2 lettuce leaves (approx)
• 6 cherry tomatoes (approx)

Préparation

1. 1

   Drain any excess liquid from the tuna and mix in a small bowl with the mayonnaise, peas, corn, parsley and a little salt and pepper. Mix so everything is well combined and set aside.

2. 2

   Cut the avocado in half, remove the stone and peel each half. Squeeze a little lemon or lime juice onto each side and rub in (just so it’s lightly coated).

3. 3

   Place a lettuce leaf on two plates and halve the cherry tomatoes. Place a half of avocado on top of the lettuce so that it helps keep it steady and place the tomato halves around it. Stuff the cavity from the stone on each half of the avocado with the tuna mixture and serve.