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Serves 4

 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.



Special Sauce

Mix together:

1/2 cup mayonnaise

1/8 cup Ketchup (regular or spicy)

1 Tbs lemon juice

1 Tbs brandy or cognac