This tuna-stuffed avocado is incredibly easy to prepare and a delicious, simple combination of flavors. It makes a great light, no-cook lunch or appetizer. I’m partnering with Blue Harbor Fish Co to share this easy recipe.
Many years ago now, I made a relatively last minute trip to Peru for around 10 days. As I ended one job, I managed to arrange a bit of time off before I started the next, so I decided to travel somewhere I had always wanted to go and Peru was high on the list. I enjoyed it so much I went again a few years later.
While I knew I would probably be blown away by the sights (and I was), I didn’t really have an appreciation of what the food might be like. But that, too, I found myself really liking. Alongside ceviche overlooking the ocean in Lima, one of the many meals that sticks in my mind was having palta rellena (stuffed avocado) in a little cafe perched above the main square in Cusco.
Palta rellena comes in a few forms, being simply a halved avocado with some kind of stuffing. It can be chicken, vegetables or as I made here, a tuna-stuffed avocado. You’ll find it both in Peru and surrounding countries like Chile with a few variations, but most are relatively simple.
Since it’s one of those dishes where you don’t use many ingredients, it’s worth making sure those you do use are good, which is why Blue Harbor‘s tuna is ideal. It’s wild, line caught premium Albacore tuna that tastes great. Here in the Northeast, you can find it at Shoprite, KTM Supermarkets and Fresh Market.
Blue Harbor’s tuna is packaged simply with water with no or only a touch of salt, so you get all the great clean flavor. I am like that Blue Harbor is MSC certified, meaning they comply with sustainable practices and ensure each fish is traceable back to the boat. For some dishes, like my pasta puttanesca, the no salt version fits best, but here the touch of salt is ideal since you would be lightly seasoning it anyway.
How it’s made
This dish could hardly be easier to make as you simply mix the tuna with a little mayonnaise and pepper, then add in a little corn and peas. You can leave these out, but I think they add a nice burst of color and flavor. Then halve the avocado, peel and rub with lime juice. Fill the gap from the stone with the tuna mixture and that’s it. You can serve with some lettuce and tomato on the side (and to save the avocado rolling about).
Variations on this tuna-stuffed avocado
While there’s not a lot to this easy recipe, you can vary it a little, such as:
- in Chile, they typically don’t include peas and corn but instead a little very finely chopped onion;
- in Peru there is also often a little parsley mixed in;
- as well as corn and peas, you can add small diced cooked carrots;
- you can also top this with some sliced hard boiled egg or olives, or serve some on the side;
- if you don’t like mayonnaise, you can also use a little sour cream.
This tuna-stuffed avocado is quick and easy to prepare with only a few tasty and healthy ingredients. It makes a great light lunch or appetizer, even without the stunning view when I originally tried it.
Tuna stuffed avocado (palta rellena de atun)
- 3 oz Blue Harbor wild Albacore tuna 1 pouch - I suggest with a touch of salt
- 1 tbsp mayonnaise
- 1 pinch black pepper
- 1 tbsp peas eg frozen, defrosted
- 1 tbsp corn eg frozen, defrosted
- 1 avocado
- 1 tsp lime juice approx
- Drain any excess water from the tuna and mix in a small bowl with the mayonnaise and pepper. Stir through the peas and corn and set aside.
- Cut the avocado in half, remove the stone and peel each half. Squeeze on a little lime juice to each side and rub in (just so it’s lightly coated).
- Stuff each half of the avocado with half of the tuna mixture and serve, eg with a little simple salad on the side.
This is a sponsored post written by me on behalf of Blue Harbor.