Stuffed Avocados with Tuna Salad

Von Spain on a Fork · 10 Min.

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Zubereitung

1. Drain the tuna cans through a fine sieve over a bowl, then gently flake the tuna into a large bowl.
2. Add the mayonnaise, Dijon mustard, red onion, garlic and parsley to the tuna. Season with salt and black pepper and mix well.
3. Cut each avocado in half lengthwise and remove the pit. Scoop out some of the flesh, leaving enough to keep the shell intact.
4. Add the scooped-out avocado flesh to the tuna salad and mix.
5. Rub each avocado half with lemon. Fill each with a generous portion of tuna salad, then top with black pepper and chopped parsley.
6. Serve at room temperature or chilled.

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