Avocats farcis au thon – une recette facile et riche en protéines pour le déjeuner

Ingrédients

• Two 5-ounce cans of solid white albacore tuna packed in olive oil, drained
• 1/2 cup good quality mayonnaise
• 1/4 cup red onion, minced very fine
• 1 stalk celery, minced very fine
• 2 tablespoons dill pickles, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 large, ripe avocados
• 1/4 cup panko breadcrumbs
• 1 tablespoon unsalted butter
• Paprika, for garnish

Préparation

1. 1

   Melt the butter in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring constantly, for 2-3 minutes until golden brown. Immediately transfer to a plate to cool.

2. 2

   In a medium bowl, flake the well-drained tuna with a fork.

3. 3

   Add the mayonnaise, minced red onion, celery, pickles, fresh dill, lemon juice, and Dijon mustard to the tuna.

4. 4

   Gently stir to combine. Season with salt and pepper to taste.

5. 5

   Cut the avocados in half lengthwise and remove the pits. If needed, scoop out a little extra flesh to create a larger well.

6. 6

   Brush the cut sides of the avocado with a little lemon juice to prevent browning. Sprinkle with a tiny pinch of salt.

7. 7

   Spoon the tuna salad mixture generously into each avocado half.

8. 8

   Top with the toasted panko breadcrumbs, a sprinkle of paprika, and serve immediately.