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Aguacate Rellenos (Tuna Salad Stuffed Avocados)
Recipe - Dearborn Market
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Aguacate Rellenos (Tuna Salad Stuffed Avocados)
Prep Time5 Minutes
Servings5
Cook Time15 Minutes
Ingredients
1 5 oz can Bowl & Basket Tuna, drained
1 Small White Onion, peeled and diced
1 cup Frozen Peas and Carrots Mix, steamed and cooled
½ cup Bowl & Basket Canned Corn, drained
1 Hard Boiled Egg, peeled and chopped
1 Small Tomato, chopped
1 Jalapeno Pepper, de-seeded and diced
½ cup Bowl & Basket Mayo, divided
½ cup Bowl & Basket Ketchup, divided
1 tbsp. Chopped Fresh Parsley
6 ripe, but Firm Avocados
Juice of 1 lemon
12 Lettuce Leaves
Salt, to taste
Pepper, to taste
Directions
- In a large bowl, combine tuna, onion, cooked vegetables, egg, tomato, pepper, parsley and ¼ cup each of the mayo and ketchup until well combined. Season with salt and pepper to taste and set aside while you prep the avocados.
- Cut the avocados lengthwise and carefully remove the seed and peel. Drizzle avocados with lemon juice to prevent browning.
- To assemble, place a lettuce leaf on a plate and top with 2 avocado halves. Fill the avocados with the tuna stuffing. Repeat until all avocados are plated.
- Whisk remaining ¼ cup ketchup and mayo together to make a sauce and drizzle over the top of the avocados and sprinkle with more parsley if desired.
5 minutes
Prep Time
15 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Not Available
White Onion, 1 ct, 13 oz
$2.02 avg/ea$2.49/lb
Bowl & Basket Stir Fry Broccoli Floret, Baby Carrot & Snow Pea, 12 oz
$3.49$0.29/oz
Not Available
Bowl & Basket Cage Free Brown Eggs, Large, 12 count, 24 oz
$3.99
![Jersey Red Tomato, 1 ct, 8 oz](https://images.cdn.shoprite.com/cell/00000000048002.jpg)
Jersey Red Tomato, 1 ct, 8 oz
$1.50 avg/ea$0.19/oz
Jalapeno Pepper, 1 ct, 4 oz
$0.75 avg/ea$0.19/oz
Not Available
Not Available
McCormick Gourmet All Natural Flat Leaf Parsley, 0.2 oz
$3.49$17.45/oz
Hass Avocado, 1 each
$1.67
Lemon 1 ct, 1 each
$0.60
Iceberg Lettuce, 1 each
$1.99
Bowl & Basket Garlic Salt, 15 oz
$2.49$0.17/oz
Not Available
Directions
- In a large bowl, combine tuna, onion, cooked vegetables, egg, tomato, pepper, parsley and ¼ cup each of the mayo and ketchup until well combined. Season with salt and pepper to taste and set aside while you prep the avocados.
- Cut the avocados lengthwise and carefully remove the seed and peel. Drizzle avocados with lemon juice to prevent browning.
- To assemble, place a lettuce leaf on a plate and top with 2 avocado halves. Fill the avocados with the tuna stuffing. Repeat until all avocados are plated.
- Whisk remaining ¼ cup ketchup and mayo together to make a sauce and drizzle over the top of the avocados and sprinkle with more parsley if desired.