I am joining Fandango’s Flashback Friday, an invitation to share a post published on the exact date as this Friday, but from a previous year. This is my post from two years ago, a fast and delicious recipe, also very appropriate for the Lenten season, or as a fun “Fish Friday” appetizer or lunch.
Original post from March 26, 2019 – Stuffed Avocados:
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
Printable recipe: Stuffed Avocados
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 (if using) 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.
I am sharing my recipe at Thursday Favourite Things #482, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance and Linda @ Crafts a la Mode.
I am bringing my recipe to Full Plate Thursday #529 with Miz Helen @ Miz Helen’s Country Cottage.
I am also sharing this recipe at Fiesta Friday #373 with Angie @ Fiesta Friday, co-hosting this week with Diann @ Of Goats & Greens.
I am joining What’s for Dinner? Sunday Link-Up #308 with Helen @ The Lazy Gastronome.
I am sharing my recipe at Over the Moon #270, graciously hosted by Bev @ Eclectic Red Barn, and Marilyn @ Marilyn’s Treats. Special thanks to Bev for featuring my Cajeta Jello and Apple bunny post at her party.
My Slice of Mexico 
Wow that looks good. At first I though you would be using fresh tuna, but I’m good with good quality canned tuna. Sometimes it’s my dinner! I don’t get the ketchup… but I’ll have to try it! I may not have it on the plate, though!!
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Ketchup is used in many appetizer cocktails in Mexico, including plain avocado and tuna; it is, of course, optional, but it goes really well with the splash of fresh lime juice.
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Simple, but yum! I love tuna and avocado.
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I love this recipe, Irene! The next time I get an avocado which is ripe enough but not overripe (it is very tricky to get the perfect avo here), I will try this.
Love the story you tell about your Dad bringing back avos & mangoes. You must have looked forward to these crates of goodies that he brought home.
I have never had ketchup with avo before …. yet another thing to try when that avo makes it to my plate!
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Hope you like it, thank you for your kind comment, Ju-Lyn!
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Ketchup, that’s a thought. I’ve squirted Worcestershire sauce over a half for a quick snack. And the mango season is coming 🙂
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Mmmh, mangos with chili powder!
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Some varieties, yes. Also, before they ripen, long strips sprinkled with rock salt and chili, with a bit of lime squeezed over them. Mmmm
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This looks healthy and delicious! ❤
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It really is, thank you, Janis!
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I’ve never put jalepenos in my tuna, but I’m going to try it now! Thanks for sharing at the What’s for Dinner party. Have a fabulous week!
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This looks and sounds so wonderful and perfect for a Friday lenten meal!
Thank you for coming to visit my blog, Irene.
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I love avocado, and I am always happy to see new recipes for things to do with this awesome fruit! Thank you, and thanks for bringing this to Fiesta Friday!
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Thank you, Diann, and thank you for hosting!
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Thank you for sharing at #OverTheMoon. We appreciate your shares. They have been Tweeted Pinned. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Irene,
Happy Easter. Congratulations, you are being featured on Over The Moon Party. I hope you can stop by. https://www.eclecticredbarn.com/2021/04/over-moon-party.html
Hugs,
Bev
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Oh, thank you so much, Bev, I’ll visit for sure, thank you for hosting; Happy Easter, and hugs back!
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