Aguacate Rellenos (Tuna Salad Stuffed Avocados)

Recipe - ShopRite of Cinnaminson

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

Servings

Shop Ingredients

Makes 5 servings

1 5 oz can Bowl & Basket Tuna, drained

Bowl & Basket Solid White Albacore Tuna in Water, 5 oz

Add Bowl & Basket Solid White Albacore Tuna in Water, 5 oz to Favorites.Add Bowl & Basket Solid White Albacore Tuna in Water, 5 oz to Favorites.

$1.79$0.36/oz

1 Small White Onion, peeled and diced

White Onion, 1 ct, 13 oz

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$1.21 avg/ea$1.49/lb

1 cup Frozen Peas and Carrots Mix, steamed and cooled

Bowl & Basket Peas & Carrots Vegetable Blend, 24 oz

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$3.29$0.14/oz

½ cup Bowl & Basket Canned Corn, drained

Bowl & Basket Sweet Whole Kernel Golden Corn, 15.25 oz

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$0.89$0.06/oz

1 Hard Boiled Egg, peeled and chopped

Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz

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$7.19$0.40 each

1 Small Tomato, chopped

Hothouse Tomato

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$1.00 avg/ea$1.99/lb

1 Jalapeno Pepper, de-seeded and diced

Jalapeno Pepper, 1 ct, 4 oz

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$0.50 avg/ea$0.12/oz

½ cup Bowl & Basket Mayo, divided

Bowl & Basket Mayo with Olive Oil, 15 fl oz

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$2.19$0.15/fl oz

½ cup Bowl & Basket Ketchup, divided

Bowl & Basket Tomato Ketchup, 20 oz

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$1.49$0.07/oz

1 tbsp. Chopped Fresh Parsley

Parsley Organically Grown - Curly, 1 each

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$1.99

6 ripe, but Firm Avocados

Hass Avocado, 1 each

Add Hass Avocado, 1 each to Favorites.Add Hass Avocado, 1 each to Favorites.

$1.79

Juice of 1 lemon

Lemon 1 ct, 1 each

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$0.69

12 Lettuce Leaves

Iceberg Lettuce, 1 each

Add Iceberg Lettuce, 1 each to Favorites.Add Iceberg Lettuce, 1 each to Favorites.

$2.49

Salt, to taste

Bowl & Basket Salt, 26 oz

Add Bowl & Basket Salt, 26 oz to Favorites.Add Bowl & Basket Salt, 26 oz to Favorites.

$0.69$0.03/oz

Pepper, to taste

Bowl & Basket Ground Black Pepper, 16 oz

Add Bowl & Basket Ground Black Pepper, 16 oz to Favorites.Add Bowl & Basket Ground Black Pepper, 16 oz to Favorites.

$9.99$0.62/oz

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.