Recipe from long time customer Maggie Van Ostrand
“Since you sell the finest tuna of all, I herewith gift you with a recipe that always and forever gets raves, whether offered at my home, or brought to Pot Lucks. Huge Hit.”
Aguacate rellano con atun
- 1 can of Oregon’s Choice Gourmet Albacore Tuna
- ½ small white onion, finely chopped
- ½ cup cooked green peas
- ½ cup cooked corn
- ½ cooked and diced carrots
- 1 hardboiled egg, diced
- 1 small tomato, seeded and finely chopped
- 1 hot pepper, chopped finely (optional, I don’t use this)
- 1 cup of salsa rosada (see below)
- 1 tbs chopped parsley, plus more to garnish
- 6 ripe but firm avocados
- Juice of 1 lemon
- 12 lettuce leaves, washed
- Salt and pepper to taste (I didn’t use any)
- Combine tuna, chopped onions, green peas, corn, carrots, egg, tomato, parsley and ½ cup of the salsa rosada, mix all ingredients together.
- Cut the avocados lengthwise, remove the seed and peel the avocados, drizzle the lemon juice over the avocados to prevent them from darkening.
- Place lettuce leaves on a large serving dish and place the avocado halves on top.
- Fill the avocados with the tuna stuffing, add some salsa rosada on top of each avocado and sprinkle with chopped parsley.
SALSA ROSADA
- 1 cup homemade mayonnaise (or store-bought)
- 6 tbs ketchup
Combine both ingredients in a small bowl and mix well.