In Mexico, avocado halves are popular vessels for all sorts of salads and cocktails: pico de gallo, seafood, sausage, egg, and the humble yet delicious, tuna salad.
Stuffed Avocados – Aguacates rellenos
Ingredients (Four portions)
2 large avocados; washed, halved lengthwise, pit removed
1 can tuna packed in water; drained
1 cup celery; finely chopped
¼ cup onion; finely chopped
¼ cup serrano or jalapeño peppers, optional; finely chopped
¼ cup mayonnaise
Splash hot sauce, optional
2 tbsp ketchup, plus more, to serve
1 lime; juice only, plus more, to serve
Soda crackers, to serve
Cilantro leaves, optional, to decorate
Place tuna, celery, peppers, onion, mayonnaise, ketchup and hot sauce in a bowl:
Squeeze the juice from one half lime and incorporate with all the ingredient in the bowl.
To assemble, sprinkle avocado halves with juice from the other half lime; scoop one quarter of the filling onto the centre of each avocado half, decorate with cilantro leaves and serve as an appetizer or for a light meal, with more ketchup, lime wedges and crackers:
My father worked for many years as an accountant for a pharmaceutical company in Mexico City; the owners also had a large property in the Mexican state of San Luis Potosi, and marketed their mango and avocado crops as exports to Japan and Europe. It was not unusual for my dad to come home with crates filled with mangoes or avocados, as well as other surplus fruit from the owners’ ranch. In addition to the enjoyment of the avocados in guacamole, sandwiches and stuffed, sometimes I would simply squirt a big blob of ketchup at the centre of a pitted avocado half, and eat it with a spoon as a snack.