I fancied a change from avocado in a salad so thought I would try them stuffed (I stuffed roast peppers a few days ago). I loosely followed a recipe but just used the ingredients I had knocking around the cupboard, fridge and freezer. It was actually really tasty and has the classic flavours you usually see with Mexican food, such as the sweetcorn, lime and chilli. I love the different flavours and textures you get in each mouthful. The avocado gives you a cool creamy texture and flavour, the sweetcorn offers a pop of sweetness, the cornichons give you a salty crunch, the chilli some heat and finally the coriander and lime juice both offer uplifting freshness.
Ingredients (serves 2)
- 2 avocados
- 1 tin of line caught tuna (I like spring water so it isn’t oily)
- 1 small handful of defrosted sweetcorn (or a small tin drained)
- small bunch of coriander, finely chopped
- 1/2 red chilli, deseeded and finely chopped
- 6 cornichon’s, sliced
- juice of 1 lime
- 1 tbsp olive oil
- pinch of salt and pepper, to taste
- As the avocado’s go brown really quickly leave de stoning and halving them until last minute.
- Add all of the other ingredients into a bowl and lightly mix together with a fork.
- Cut around the avocado stone and twist to separate the halves. To get out the stone you can either use a spoon or put your knife into it in one fluid stroke and lift.
- Place 2 avocado halves on each serving dish and fill evenly with tuna filling. Serve.