This recipe is a delightful twist on classic tuna salad that combines fresh, creamy avocados with the bold flavors of olives, capers, and tomato sauce, making it both comforting and adventurous. Plus, it’s incredibly easy to whip up, making it the perfect dish for impressing friends with minimal effort while keeping things healthy and delicious!
The flavors in Vizcaina Style Tuna Stuffed Avocados work so well because they strike the right balance. The combination of creamy avocado and savory tuna is a match made in culinary heaven.
The finely chopped onion in the tuna helps ensure that every bite of this already incredible dish has harmony and just the right flavor, with the ingredients binding together with a nice touch of lemon juice and tomato sauce. This all adds up to a nutritional, refreshing meal.
Ingredients
Avocados:
Full of healthful fats and fiber, luxurious mouthfeel.
Tuna:
Rich in protein and omega-3 fatty acids, beneficial for heart health.
Onion:
Imparts fragrant taste, has antioxidant properties.
Garlic:
Delivers a bold flavor and supports the immune system.
Green Olives:
Delivers a sharp taste bursting with healthful fats.
Capers:
Offers a briny wallop, light on calories.
Tomato Sauce:
Contributes pH, and abundant in lycopene and vitamins.
Olive Oil:
Heart-friendly source of monounsaturated fats.
Ingredient Quantities
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- 2 ripe avocados
- 2 cans tuna in water, drained
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup green olives, chopped
- 1/4 cup capers, drained
- 1/4 cup tomato sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
- 1-2 tablespoons lemon juice
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Instructions
1. Cut the avocados in half, take out the pits, and gently scoop out a bit of the flesh to make a deeper space for stuffing. Put the removed avocado aside.
2. In a medium bowl, lightly mash the scooped-out avocado with a fork. Add lemon juice to prevent browning.
3. In a skillet, over medium heat, heat olive oil. Add onion, chopped, and cook until it becomes translucent.
4. Minced garlic should be stirred in and cooked for another 1-2 minutes, until it is fragrant.
5. Add the tuna that has been drained to the skillet, breaking it up with a spoon. Cook for 2-3 minutes until it is warmed through.
6. Combine the chopped olives, capers, and tomato sauce. Let the medley simmer for about 5 minutes.
7. Take the skillet off the heat, and then combine it with the salt and pepper mixture as needed to taste. Introduce the ingredients of mashed avocado and chopped parsley into the skillet and mix them in.
8. Taste and fine-tune the seasoning, adding more lemon juice if you like.
9. Spoon the avocado mixture into the tuna halves, piling it generously.
10. Immediate service is recommended; if you wish, garnish with even more parsley. The main event, so to speak, is the Vizcaina-style tuna stuffed into avocados. Enjoy.
Equipment Needed
1. Knife
2. Cutting board
3. Spoon
4. Medium bowl
5. Fork
6. Skillet
7. Stove
8. Wooden spoon or spatula
9. Measuring spoons
FAQ
- Q: Can I use a different type of fish instead of tuna?Yes, you can swap the tuna for canned salmon or cooked, shredded chicken to give the dish a different taste.
- Q: How do I know when the avocados are ripe enough?A: An avocado is ripe when it gives under gentle pressure but feels firm—not mushy. The skin should be dark and a bit pebbly.
- Q: Can I make the filling in advance?Q: Can you make the tuna filling in advance and just keep it in the refrigerator until you’re ready to serve the stuffed avocados?
Answer: Yes, the tuna filling can be made a day in advance and stored in the refrigerator. The avocados should be filled just before serving.
- Q: Is this recipe suitable for those following a paleo diet?Q: Is the recipe paleo-friendly?
A: Yes, the recipe follows the paleo diet. Ensure your tomato sauce contains no added sugars, and your olives and capers contain no artificial preservatives, and you’re good to go!
- Q: What can I serve with the stuffed avocados?Q: A light meal can be made with these stuffed avocados, served just as they are. They can also be served as part of a larger spread, alongside a fresh salad or some crusty bread.
- Q: Can I omit the olives if I don’t like them?You can leave out the olives or substitute them with chopped pickled jalapeños if you want a spicy kick.
- Q: How do I prevent the avocados from browning?A: The application of lemon juice to the avocados and immediate serving will help reduce browning. They can also be stored by placing them in an airtight container with the pits.
Substitutions and Variations
To replace the tuna: Employ cooked, shredded chicken or canned salmon.
Substituting the green olives: Use black olives or artichoke hearts.
To make capers: Use finely minced pickles or cucumbers.
To make the tomato sauce: Use canned diced tomatoes or tomato paste that has been thinned with a bit of water.
To prepare the recipe with fresh parsley, substitute cilantro or dill.
Pro Tips
1. Avocado Selection: Choose ripe but firm avocados to ensure they hold their shape when scooped and stuffed. Avoid overly soft avocados as they can become mushy.
2. Flavor Balance: Adjust the amount of lemon juice and tomato sauce to balance the richness of the avocado and tuna. The acidity from the lemon juice and tomato sauce can brighten the dish’s flavor profile.
3. Onion Cooking: When sautéing the onion, cook it slowly over medium heat to allow it to caramelize slightly. This increases the sweetness and depth of flavor, enhancing the overall dish.
4. Finely Chop Ingredients: Ensure that the onion, olives, garlic, and parsley are finely chopped to achieve a more uniform texture in the stuffing mixture. This also helps the flavors blend together seamlessly.
5. Chill the Mixture: For a refreshing twist, allow the stuffing mixture to cool to room temperature or chill briefly before stuffing the avocados. This can be particularly enjoyable on a warm day.
Vizcaina Style Tuna Stuffed Avocados Recipe
My favorite Vizcaina Style Tuna Stuffed Avocados Recipe
Equipment Needed:
1. Knife
2. Cutting board
3. Spoon
4. Medium bowl
5. Fork
6. Skillet
7. Stove
8. Wooden spoon or spatula
9. Measuring spoons
Ingredients:
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- 2 ripe avocados
- 2 cans tuna in water, drained
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup green olives, chopped
- 1/4 cup capers, drained
- 1/4 cup tomato sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
- 1-2 tablespoons lemon juice
“`
Instructions:
1. Cut the avocados in half, take out the pits, and gently scoop out a bit of the flesh to make a deeper space for stuffing. Put the removed avocado aside.
2. In a medium bowl, lightly mash the scooped-out avocado with a fork. Add lemon juice to prevent browning.
3. In a skillet, over medium heat, heat olive oil. Add onion, chopped, and cook until it becomes translucent.
4. Minced garlic should be stirred in and cooked for another 1-2 minutes, until it is fragrant.
5. Add the tuna that has been drained to the skillet, breaking it up with a spoon. Cook for 2-3 minutes until it is warmed through.
6. Combine the chopped olives, capers, and tomato sauce. Let the medley simmer for about 5 minutes.
7. Take the skillet off the heat, and then combine it with the salt and pepper mixture as needed to taste. Introduce the ingredients of mashed avocado and chopped parsley into the skillet and mix them in.
8. Taste and fine-tune the seasoning, adding more lemon juice if you like.
9. Spoon the avocado mixture into the tuna halves, piling it generously.
10. Immediate service is recommended; if you wish, garnish with even more parsley. The main event, so to speak, is the Vizcaina-style tuna stuffed into avocados. Enjoy.