Tuna and Mango Stuffed Avocados |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is great as a light lunch during the summer time. Preparation time does not include cooling time in refrigerator. Ingredients:
2 medium mangoes, peeled, seeded and chopped |
3 tablespoons chopped red onions |
2 tablespoons snipped fresh cilantro |
1 tablespoon extra virgin olive oil |
1/4-1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
12 ounces solid white tuna packed in water, drained |
2 large avocados, halved and pitted |
lemon wedge |
Directions:
1. 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.
2. Right before serving, spoon about 1/2 cup tuna mixture into the center of each avocado half; garnish with a lemon wedge.
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