Aguacate Rellenos (Tuna Salad Stuffed Avocados)
Recipe - ShopRite of Medford
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
Bowl & Basket Chunk Light Tuna in Vegetable Oil, 5 oz
$0.99$0.20/oz
White Onion, 1 ct, 13 oz
$2.02 avg/ea$2.49/lb
Bowl & Basket Peas & Carrots Vegetable Blend, 24 oz
$3.29$0.14/oz
Bowl & Basket Sweet Whole Kernel Golden Corn, 15.25 oz
5 for $3.00
$0.60 was $0.89$0.04/oz
With Price Plus Club Card
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
$2.99
Tomato On The Vine, 1 ct, 8 oz
$1.50 avg/ea$2.99/lb
Jalapeno Pepper, 1 ct, 4 oz
$0.50 avg/ea$0.12/oz
Bowl & Basket Real Mayonnaise, 30 fl oz
$3.69$0.12/fl oz
Bowl & Basket Tomato Ketchup, 20 oz
$1.49$0.07/oz
McCormick Gourmet All Natural Flat Leaf Parsley, 0.2 oz
$5.99$29.95/oz
Avocado Bag, 5 CT
$4.49$0.90 each
Lemon 1 ct, 1 each
5 for $2.00
$0.40 was $0.60
Pacific Romaine Hearts, 18 oz
2 for $5.00
$2.50 was $3.49$0.14/oz
Bowl & Basket Salt, 26 oz
$0.69$0.03/oz
Bowl & Basket Ground Black Pepper, 16 oz
$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.