INGREDIENTS
- 20 oz canned wild caught tuna (in water)
- 2 ripe avocados
- Juice of half a lemon
- 2 big green onions, minced (keep some of the green part aside)
- 1 garlic clove, minced
- 1 tbsp smoked paprika
- About ½ cup of extra-virgin olive oil or 1 cup of Paleo mayonnaise
- Sea salt and freshly ground black pepper to taste
PREPARATION
- Drain water from tuna.
- In a bowl, combine the tuna, the garlic, the lemon juice, the green onions, and the olive oil or mayonnaise, then season with sea salt and black pepper to taste.
- Make sure to keep some of the green part of the green onions aside.
- Using a fork, combine everything well and to break apart the tuna.
- Take the two avocados and cut them lengthwise around the pit. Twist the two halves to open. Remove the pit with a spoon, gently making sure not to break the avocado itself.
- Place a big scoop of the tuna mixture into each cavity of the avocados. Sprinkle the top of each avocado boat with some paprika, then add some green onions on top and serve.
No comments:
Post a Comment