Abacate Recheado com Atum (Avocado Stuffed with Tuna)
Abacate Recheado com Atum (Avocado Stuffed with Tuna) is a traditional Guinean recipe (from Guinea-Bissau) for a classic starter of avocados stuffed with a blend of tuna, cream and coconut with spicy tomato sauce. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: Avocado Stuffed with Tuna (Abacate Recheado com Atum).
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Ingredients:
1 tin of tuna, drained and flaked
2 ripe avocados
3 tsp spicy tomato sauce
juice of 1 lemon
200ml cream, whipped until stiff
100g freshly-grated coconut
salt and freshly-ground black pepper, to taste
lightly-toasted grated coconut, to garnish
Method:
Cut the avocados in half lengthways and remove the pits. Using a spoon, scoop out the flesh, but take care not to pierce the skins.
Place the avocado flesh in a bowl and mash then mix in the tuna, whipped cream, tomato sauce and grated coconut. Season with salt and black pepper then use the mixture to fill the avocado skins. Sprinkle with lemon juice and garnish with lightly-toasted coconut.
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