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".
Was this review helpful?
0 users found this review helpful
Actually, I first tried this at a Chilean Restaurant as a salad years ago and then just tried...