Tuna-Stuffed Avocados

Before You Start

Choose tuna packed in water, and drain it thoroughly for the best texture.

If the avocado stone hole is small, scoop out a little more flesh and add it to the filling.

Wrap any leftover filling and keep it for a sandwich the next day.

How to Make Tuna-Stuffed Avocados

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1. Drain the tuna well and flake it into a bowl with a fork.

   Mark done

2. Add the mayonnaise, celery, red onion, lemon juice, mustard and pepper and mix until combined. Taste and add a little more lemon if you like.

   Mark done

3. Brush the cut surface of the avocado halves with a little of the lemon juice if you are not serving them at once.

   Mark done

4. Spoon the tuna into the avocado halves, piling it up generously. Scatter with parsley and serve at once.

   Mark done

After You've Cooked It

Best eaten straight away. The tuna filling keeps in the fridge for 2 days; fill fresh avocados when you serve.

What to Serve Alongside

• A green salad
• Cherry tomatoes
• Cucumber slices

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.