Ingredients:

  • 2 (5-ounce) tins Tuna (packed in olive oil or spring water, drained thoroughly)
  • 1 medium rib Celery, finely diced
  • 2 tablespoons Red Onion, finely minced
  • 1 teaspoon Capers, drained (optional)
  • 2 tablespoons Fresh Parsley, chopped
  • 2 tablespoons Full Fat Greek Yoghurt
  • 1 tablespoon Mayonnaise (optional)
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Lemon Zest
  • 1 tablespoon Fresh Lemon Juice, plus extra for avocado treatment
  • Salt, to taste
  • Black Pepper, to taste
  • 2 large Ripe Avocados
  • Microgreens or Chives, for garnish
  • Smoked Paprika, for dusting

Instructions:

  1. Drain the tins of tuna thoroughly by pressing down gently to remove all liquid. Place the drained tuna into a medium mixing bowl and flake lightly with a fork.
  2. Prepare the remaining filling components: Finely dice the celery and red onion. Add them to the tuna bowl, along with the capers, chopped parsley, Greek yoghurt, mayonnaise, Dijon mustard, lemon zest, and 1 tablespoon of fresh lemon juice.
  3. Gently fold all ingredients together using a spatula until just combined. Season generously with salt and freshly ground black pepper. Taste and adjust the seasoning as needed. For the best flavour, cover and chill the mixture in the refrigerator for 15 minutes.
  4. Prepare the avocado boats: Slice the two large avocados lengthwise and carefully remove the pits. Scoop out a small amount of the central flesh if desired to create a deeper cup. Immediately brush or drizzle the cut surfaces of the avocado halves with extra lemon juice to prevent browning.
  5. Spoon the chilled tuna filling generously into the four avocado cavities, mounding the filling slightly. Garnish each stuffed avocado half with microgreens or chopped chives and a small pinch of smoked paprika. Serve immediately.