Stuffed avocado with tuna salad

by Selwyn
Any category, Any kitchen, Any menu, Appetizers, Author's cuisine, Cold snacks, Festive snacks, Prescriptions, Step-by-step recipes
12 February 2023
2 min read

Ingredients portion 2

Avocado 2 pieces

Red onion 20 g

Celery stalk 1 piece

Parsley 2 sprigs

Canned tuna 1 can

Dijon mustard 1 teaspoon

Mayonnaise 1 tablespoon

Salt to taste

Ground black pepper to taste

Cooking instructions 15 minutes

1 Finely dice the onion and celery, chop the parsley.

2 Mix the tuna with the vegetables, add the mayonnaise, mustard, pepper and salt. Mix well.

READ

Kalia

3 Cut the avocado in half, remove the pit and place the filling in the cavity with a generous sprinkling on top.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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