Ingredients:

  • 10 oz canned solid white albacore tuna, packed in water and drained
  • 1 tbsp capers, drained and roughly chopped
  • 1/4 cup red onion, finely minced
  • 1/2 cup celery, diced into small, uniform cubes
  • 2 tbsp fresh cilantro or flat-leaf parsley, chopped
  • 0.5 jalapeño, deseeded and minced
  • 2 large ripe Hass avocados
  • 1.5 tbsp extra virgin olive oil
  • 1 tbsp fresh lime juice
  • 1 tsp Dijon mustard
  • Sea salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Drain the tuna. Open your 10 oz canned solid white albacore and press the lid down firmly to remove all excess water. Note: Excess moisture is the enemy of a stable stuffed avocado.
  2. Prep the aromatics. Finely mince 1/4 cup red onion and 0.5 deseeded jalapeño until they resemble small uniform confetti.
  3. Dice the celery. Cut 1/2 cup celery into small, uniform cubes that provide a consistent crunch in every bite.
  4. Chop the capers. Roughly chop 1 tbsp of drained capers to release their briny oils into the mix.
  5. Build the dressing. In your mixing bowl, whisk together 1.5 tbsp extra virgin olive oil, 1 tbsp fresh lime juice, and 1 tsp Dijon mustard until the liquid is cloudy and slightly thickened.
  6. Combine the filling. Add the tuna, onion, celery, capers, jalapeño, and 2 tbsp chopped cilantro to the bowl.
  7. Fold gently. Use a fork to flake the tuna, mixing it into the dressing until the tuna is coated but still maintains distinct chunks.
  8. Season the mix. Add sea salt and freshly cracked black pepper to taste until the flavors pop against the richness of the fish.
  9. Prepare the boats. Slice 2 large ripe Hass avocados in half and remove the pits.
  10. Load the vessels. Spoon the tuna mixture generously into the center of each avocado half until the filling towers slightly over the edges.