Avocado with Tuna


Avocado with Tuna
Here is a quick recipe for a simple starter: avocado, tuna, chopped herbs and mayonnaise.
86 K 4.1/5 (13 reviews)
Grade this recipe:
Keywords:
Last modified on: April 29th 2015
For 12 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 15 min.

Step by step recipe


Stage 1 - 3 min.
Avocado with Tuna

Remove the avocado stones


Cut open the avocados and remove the stones.

Stage 2 - 2 min.
Avocado with Tuna

Prepare the filling


Put 12.7 oz tuna in oil into a bowl and break up with a fork.

Stage 3 - 2 min.
Avocado with Tuna
Add 12.7 oz mayonnaise and the chopped herbs of your choice (chives and parsley here).

Stage 4 - 1 min.
Avocado with Tuna
Mix together...

Stage 5 - 4 min.
Avocado with Tuna
...and fill the avocados with the mixture.

Your starter is ready!
Remarks
If you want to prepare this in advance, do take care to prevent the avocado flesh turning brown: before filling, use a brush to coat the exposed surface with lemon juice or olive oil.

To give your tuna mayonnnaise a more robust flavour, add a very finely chopped shallot with the herbs.
Keeping: A few hours in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %7 RDI=1 %820 RDI=120 %7,910 RDI=400 %33,100 RDI: 400 %
Per 100 g5 RDI=2 %040 RDI=6 %360 RDI=20 %1,490 RDI: 20 %
Per person10 RDI=4 %070 RDI=10 %660 RDI=30 %2,760 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, egg, Sulfites, Mustard
How much will it cost?
  • For 12 people : 11.60 €
  • Per person : 1.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Chocolate Chantilly
Chocolate Chantilly
If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a...
September 25th 2013176 K5 15 min.
Spring veal sauté
Spring veal sauté
This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.
May 18th 201486 K4.5 60 min.
Spinach and cauliflower with sesame béchamel sauce
Spinach and cauliflower with sesame béchamel sauce
Spinach and cauliflower, each cooked on its own side, then bound together with a roasted sesame béchamel.
January 14th 202414 K 60 min.
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
February 15th 2016454 K4.4 7 min.
Salmon and spinach quiche
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
April 17th 2022412 K 14 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page