Ingredients:

  • 10 oz (2 cans) Quality Tuna, packed in Olive Oil or Water, drained
  • 1/4 cup finely diced Red Onion
  • 1/4 cup chopped Fresh Coriander (Cilantro)
  • 2 Tablespoons freshly squeezed Lime Juice
  • 1/2 Teaspoon Lime Zest
  • 3 Tablespoons Greek Yoghurt (or Mayonnaise)
  • 1/2 Teaspoon minced Jalapeño or Green Chilli (optional)
  • Coarse Sea Salt, to taste
  • Freshly Cracked Black Pepper, to taste
  • 2 Large, Ripe Hass Avocados
  • 1 Teaspoon extra Lime Juice (for brushing)
  • Flaky Sea Salt, for seasoning

Instructions:

  1. Thoroughly drain the tinned tuna. If using tuna packed in olive oil, reserve a teaspoon of the oil. Place the drained tuna into the medium mixing bowl.
  2. Prep the Aromatics: Finely dice the red onion and chilli (if using). Roughly chop the coriander. Add the onion, chilli, and most of the chopped coriander to the tuna bowl.
  3. Create the Zesty Binder: In a small cup, whisk together the Greek yoghurt (or mayonnaise), 2 tablespoons of fresh lime juice, and the lime zest. Season this liquid mixture heavily with salt and pepper.
  4. Combine the Filling: Pour the zesty binder over the tuna and aromatics. Using a rubber spatula or fork, gently combine the ingredients. Taste the mixture and adjust the seasoning.
  5. Halve the Avocados: Cut the two avocados in half lengthwise. Twist the halves apart and carefully remove the stone.
  6. Create the Cavity: Using a teaspoon, gently scoop out a small, curved channel of avocado flesh from the center of each half (about 1–2 teaspoons total). Add this scooped-out avocado flesh directly into the tuna mixture to boost creaminess and flavor.
  7. Prevent Browning: Brush the cut surfaces of the four avocado halves lightly with the reserved teaspoon of lime juice. Sprinkle the exposed green flesh with flaky sea salt.
  8. Stuff the Boats: Generously spoon the tuna filling into the prepared avocado cavities, packing the filling neatly and building a slight mound over the center.
  9. Garnish and Serve: Dust the stuffed avocados with the reserved fresh coriander and a final light sprinkle of flaky sea salt and pepper. Serve immediately.