2 Hass Avocados
7 oz. canned tuna in oil or water, drained
1 small white onion, finely chopped
3 oz. green peas
1 tsp. parsley, finely chopped
½ Serrano or jalapeno chile, finely chopped
2 hard boiled eggs, chopped
1 tomato, chopped
Juice of 1 lemon
4 lettuce leaves, washed
4 Tbs. my special sauce (recipe follows)
Salt, to taste
If the avocados are not very ripe, boil the avocados for 1 minute. Take them out and let cool enough to handle, then cut in half lengthwise, take the pit out and peel the avocado. Set the avocados on a plate and squeeze some lemon so they don’t turn brown.
In a bowl, mix the tuna, onion, peas, parsley, chile, eggs and tomato. Salt lightly, mixing thoroughly. Cover and let rest in the fridge.
On a pretty plate, set the lettuce leaves. Fill the avocados with the tuna mixture and a tablespoon of sauce. Sprinkle some parsley over them, set them atop the lettuce and serve.
1/2 cup mayonnaise
1/8 cup Ketchup (regular or spicy)
1 Tbs lemon juice
1 Tbs brandy or cognac