Stuffed Avocados with Tuna and Salmon.
A rustic yet sophisticated reinterpretation of a classic snack. Two perfect premium avocado wedges serve as edible bowls for a creamy shredded tuna and salmon salad, mixed with shredded white cabbage. Served with a citrusy cream infused with fresh lime.
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30 min
Mexicana Rústica Sofisticada
2 servings
The story behind
This is an excellent fresh dish, perfect to eat during Lent. At home, we preferred them on hot days as they are refreshing and have a wonderful flavor.
Instructions
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1Base Salad Preparation: In a large bowl, combine the shredded tuna, salmon, and shredded white cabbage. Add charred chili flakes (optional) to provide a smoky depth.
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2Cream Preparation (Dressing): Mix the light Greek yogurt with half of the fresh lime zest. Season with salt to taste.
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3Incorporation: Fold the Cream into the fish and cabbage mixture, stirring gently until well combined.
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4Plating: On a plate, arrange the two large premium avocado halves.
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5Filling: Generously fill the cavity of each avocado with the creamy tuna and salmon salad.
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6Final Touch: Place a dollop of cream on the side, sprinkled with the remaining fresh lime zest.
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7Chef's Tip: For a professional presentation, ensure the vibrant color contrast between the pink salmon hints, the green avocado and the white cream, using the lime zest for a fresh citrusy hit.
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