Tuna And Mango Stuffed Avocados Recipes

TUNA STUFFED AVOCADOS

Steps:

• Add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt and pepper to a mixing bowl. Stir together until well combined.
• Slice the avocados in half and remove the seed. Dollop a few spoonfuls of tuna salad onto each avocado half.

SEARED AHI TUNA WITH MANGO AND AVOCADO

Steps:

• Prep ahi. Place the ahi fillet on a clean, dry surface. Lightly sprinkle all of the sides with sea salt, then either sprinkle or grind black pepper directly onto the top and bottom surfaces of the fillets. The pepper should be a thin, but generous layer.
• Sear ahi. Coat a small sauté pan with grape seed oil and place it over high heat.Once the pan is very hot, add the Ahi and sear each side until it's only cooked through ⅛ to ¼ inch, 1 minute or less per side. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough -- wait for the sizzle!)
• Slice ahi. Remove the seared tuna from the pan and place it on a clean plate. Once it has cooled completely, cut it into thin, evenly sized slices -- about ¼ inch each. Set aside. (You should have at least 14 slices.)
• Prep mango and avocado. Cut the mango into halves. Then, slice each half into approximately 14 evenly sized slices, about ¼ inch each. (Here's How to Cut a Mango.)Cut the avocado into halves. Then, horizontally, slice the half into approximately 14 evenly sized slices, about ¼-inch each. (Here's How to Cut an Avocado.)
• Assemble. Arrange the Ahi, mango, and avocado slices evenly between two appetizer plates -- I like alternating them, but arrange them any way you'd like to. Drizzle with a bit of Tamari or soy sauce, and sprinkle with the chives.
• Serve. Serve immediately, or cover the plates with plastic wrap, drizzle the avocados with a bit of lemon juice, and refrigerate them until you're ready. (Up to an hour or so.)

TUNA AND MANGO STUFFED AVOCADOS

Steps:

• In a medium bowl, stir together mangoes, onion, cilantro, oil, cumin, salt and cayenne. Add tuna; stir gently to break up slightly. Cover and refrigerate up to 4 hours, if desired.
• Right before serving, spoon about 1/2 cup tuna mixture into the center of each avocado half; garnish with a lemon wedge.

TUNA-STUFFED AVOCADO

Steps:

• Scoop out flesh from avocado halves. Reserve avocado peels for later use.
• Chop avocado flesh; place in medium bowl. Add remaining ingredients; mix lightly. Spoon into avocado peels.
• Refrigerate 30 min.

TUNA-STUFFED AVOCADOS

Steps:

• In a small bowl, beat the cream cheese and mayonnaise until well blended. Add the onion, lemon juice, celery seed and pepper. Stir in the tuna. Cut avocados in half lengthwise; remove pits. Spoon tuna salad into avocado halves. Serve immediately.

TUNA STUFFED AVOCADO

Steps:

• Cut avocado in half lengthwise and remove pips.
• Brush lemon juice over avocado to prevent discoloration.
• Blend together fish, salt, pepper and mayonnaise and spoon into avocado.
• Chill before serving.
• Garnish as desired.

MANGO SALSA-STUFFED AVOCADO RECIPE BY TASTY

Steps:

• Preheat gas grill on high heat.
• Using a sharp knife, slice the avocados in half by cutting in a straight line around the pit.
• Place the avocado half containing the pit in your hand and face it away from you. Gently stick the tip of the knife into the side of the pit and carefully pry it out of the avocado. For a ripe avocado, the pit will pop out with little effort. You can hold a kitchen towel in your hand and place the avocado in the towel for added protection from the edge of your knife.
• Place the avocado halves on a tray. Using a pastry brush, brush oil on each of the avocado halves.
• Place the avocados on the grill, flesh side down, and grill for 3-4 minutes, until grill marks appear.
• Remove the avocados and brush with honey.
• In a small bowl, mix the mango, onions, jalapeños, cilantro, lime juice, and salt until well combined.
• Spoon the salsa into the avocados and serve.
• Nutrition Calories: 2461 Fat: 262 grams Carbs: 37 grams Fiber: 8 grams Sugars: 24 grams Protein: 3 grams
• Enjoy!