Spicy Tuna Avocado Boats
Let’s just say that my obsession with avocado is sometimes out of control. I could eat it for breakfast, lunch, dinner or as a snack. This recipe is a perfect idea as a simple lunch for two or could even be served as an appetizer for four!
This recipe serves 2-4.
2 avocados, halved and pitted
2 tablespoons lemon juice
1 tablespoon chives, finely chopped
8 small cornichons, sliced lengthwise
For the tuna salad:
1 can of tuna (185g), drained
2 tablespoons mayonnaise
½ tablespoon ketchup
¼ teaspoon Worchester sauce
1/2 teaspoon Sriracha sauce
1 red chili pepper, thinly sliced and seeds removed
1 spring onion, thinly sliced
Bring a small pot of water to a boil and add the two eggs. Let them boil for 6-7 minutes and then shock the eggs by placing them in cold water. Once the eggs are cool enough to handle, peel and cut them in half.
In a bowl mix all the ingredients for the tuna salad and season with salt and pepper. If you desire more heat you can add more Sriracha sauce.
For easy scooping while eating, use a sharp knife to cut the avocado flesh in a cross-hatch pattern, repeat with the remaining halves. Brush each avocado with some lemon juice and season with salt and pepper.
Divide the tuna salad among the avocado halves, top with the cornichons, sprinkle the chives and serve with the eggs. Enjoy!