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Appetizers

Abacate Recheado com Atum (Stuffed Avocado with Tuna)

The Quirky Foodster Team

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Ingredients

  • 2 (2) ripe avocados, halved and pitted
  • 200 g (7 oz) canned tuna, drained
  • 3 tbsp (3 tbsp) grated coconut
  • 1 (1) tomato, finely chopped
  • 1 tbsp (1 tbsp) lime juice
  • 1 tbsp (1 tbsp) mayonnaise (optional)
  • Salt and pepper to taste

Method

  1. Scoop a little of the avocado flesh into a bowl, leaving a sturdy shell, and mash lightly.
  2. Mix the mashed avocado with tuna, coconut, tomato, lime juice and mayonnaise if using.
  3. Season with salt and pepper.
  4. Spoon the mixture back into the avocado shells, mounding generously.
  5. Serve immediately, chilled.

Introduction: A light, refreshing starter that pairs Guinea-Bissau's abundant avocados and tuna with grated coconut, this dish is commonly served before a main meal in coastal households and at family gatherings.

Cultural Background: A light, refreshing starter that pairs Guinea-Bissau's abundant avocados and tuna with grated coconut, this dish is commonly served before a main meal in coastal households and at family gatherings.

Tips: Choose avocados that are ripe but still firm enough to hold their shape once hollowed.

Variations: Swap tuna for cooked, flaked white fish for a fresher take. Not authentic as a vegetarian dish; tuna is central to the recipe.

Storage: Best eaten fresh; avocado discolours quickly, so prepare just before serving.

Reheating: Not applicable — this dish is served cold.

Nutrition: Approx. 290 kcal, 14g protein, 22g fat, 9g carbohydrate per serving.

FAQs:

Q: Can I make this ahead?

A: Prepare the filling up to 2 hours ahead and fill the avocado just before serving to avoid browning.

Q: Can I omit the mayonnaise?

A: Yes, a little extra lime juice keeps it light and dairy-free.

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