Stuffed Avocado with Tuna Salad
2 servings
15 minutes
Stuffed avocado with tuna salad is the embodiment of harmony in flavors and textures. The tender creamy flesh of avocado perfectly complements the juicy tuna, crunchy celery, and spicy red onion. Dijon mustard and mayonnaise add tenderness and a hint of spiciness to the dish, while fresh parsley provides aromatic freshness. This recipe is inspired by the principles of healthy eating and lightness characteristic of gourmet cuisine. Stuffed avocado is a versatile appetizer or light dinner that can be served both on festive tables and on weekdays. The dish requires no cooking, preserving the natural flavors and beneficial properties of the ingredients. The pleasant balance of creaminess and light spiciness makes it an ideal choice for seafood and fresh vegetable lovers.
1
Chop the onion and celery into small cubes, and mince the parsley.
- Red onion: 20 g
- Celery stalk: 1 piece
- Parsley: 2 sprigs
2
Mix tuna with vegetables, add mayonnaise, mustard, pepper, and salt. Mix well.
- Canned tuna: 1 jar
- Red onion: 20 g
- Celery stalk: 1 piece
- Parsley: 2 sprigs
- Mayonnaise: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Cut the avocado in half, remove the pit, and fill the cavity with a generous mound on top.
- Avocado: 2 pieces
