Tuna Stuffed Avocadoes

Tuna Stuffed Avocadoes



Two ripe avocadoes, halved through the width

(4) 3.5 oz box Ortiz Bonito del Norte (White Bonito Tuna)

1/3 cup marinated artichokes, roughly diced

1/4 cup sundried tomatoes, diced

2 tablespoons diced Kalamata olives

1/4 cup mayonnaise

2 tablespoons A L'Olivier Red Wine

Vinegar with Shallots

1 tablespoon chopped parsley

2 teaspoons chopped tarragon

1 garlic clove, minced

Esprit du Sel Fleur de Sel Sea Salt and Pepper

In large bowl combine tuna, artichokes, sundried tomatoes, and Kalamata olives.

Add mayonnaise, vinegar, parsley, tarragon, and garlic clove, mix well until all combined.

Season well with salt and fresh cracked pepper.

Cut small sliver off the bottom of each avocado half to create a steady surface.

Scoop heaping spoonful into avocado halves.

Recipe by: Natalie Maxwell


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