Recipe by flah0062
"Simple, cheap, quick, and tasty! You can make it easily while traveling or camping. Good for backpacking or just a quick snack. This got me through many nights traveling in Guatemala and Mexico on a very limited budget. I still like to make it even with a full kitchen because it reminds me of camping at the Mayan ruins. The tuna with oil is preferable, and if the avocado is good quality and ripe, you might not even need any salt."
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1 (6 ounce) can
avocado, halved and pitted
This is my new midnight snack! Sometimes I add a tad bit of mayo to the tuna though :D Also, sometimes I eat this with tortilla chips. But sometimes I just eat it as is. I really want to experiment more with this recipe by adding spices to olive oil and then mixing that in with tuna packed in water. Not a huge fan of the IDEA of packed in vegetable oil although the taste was great.
Anyway, thanks for this new idea!
edit: My new favorite way to eat this is by mixing in a *few* chipotle peppers in adobo sauce with the tuna.
I filled it with Barbies Tuna Salad found on this site. I think next time I will just use the tuna with oil. I like simple!
Great recipe! Wonderful flavor. I had it topped with cherry tomatoes. Next time I will add a crisp slice of bacon crumbled also.
This is astonishingly good for something so simple. I can see where this makes an excellent backpacking food. Also, if you wanted to dress it up, the possibilities are endless.
Just had this for lunch in a bowl, and looked up on allrecipes to see if there were recipes for it. Surprised this is the only one! So simple and good, and no extra salt needed. First ate something similar to this at a restaurant in Mexico City for lunch, they served the tuna in the half-shell avocado w/ a spoon.
Actually, I first tried this at a Chilean Restaurant as a salad years ago and then just tried replicating at home ever since. I believe they mixed chopped onions and tomatoes into the tuna with olive oil before filling the avocado, then sprinkling with finely chopped cilantro and a small dollop of mayo. They then placed the filled avocado over a bed of lettuce with slices of firm boiled potatoes with a drop of mayo on each. Funny combination, but I got hooked! They call it "Palta Rellena".
So good. I tweaked my raw avocado by going with white tuna in water, tsp of wasabi, a few shakes of black pepper and just a pinch of salt as originally written. Perfect.
For all the fish that got away on our camping trips, found this to be a great "substitute" for the fresh fish. My new love for avocado's and old love for tuna made for an easy meal when needed after a long hike. We seasoned with salt and pepper and just a small dollop of sour cream, which it didn't really need, but was in the cooler calling us to use him. Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 258
** Calories from Fat: 139
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