Tuna Salad Stuffed Avocados
Ingredients
- 1 Large Avocado
- 5 oz. can Genova Yellowfin or Albacore Tuna, drained
- 1 1/2 Tbsp Pesto
- 2 Tbsp Sun-dried tomatoes minced, not packed in oil
- 2 Tbsp Manzanilla Olives, minced
- Salt and pepper to taste
- 2 tsp Pine nuts minced (for garnish)
Description
- Cut the avocado in half evenly and remove the seed. Scrape the hole where the seed was so that it’s quite large and deep. You should scrape out about 3 Tbsp of the avocado flesh total.
- Add those 3 Tbsp of scraped-out avocado into a medium bowl. Then, add in the drained Genova Tuna and the pesto. Mash together until well mixed.
- Stir in the minced sun dried tomatoes and olives until well dispersed. Season to taste with salt and pepper.
- Divide the mixture between the avocado halves, really stuffing it in and piling it up on top of the avocado (it’ll be pretty high!)
- Sprinkle with minced pine nuts and basil and DEVOUR.
