Tuna Stuffed Avocados

Ingredients

Instructions

1. 1

   MAKE THE TUNA SALAD: Drain the tuna cans well, pressing out excess liquid. In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, finely diced celery, minced red onion, fresh lemon juice, and chopped dill. Mix with a fork, breaking up any large chunks of tuna until well combined but still slightly chunky.

2. 2

   SEASON TO TASTE: Add salt and freshly ground black pepper to taste. Start with 1/4 teaspoon salt and adjust. The capers added later are salty, so don't over-season. Mix again and taste - the mixture should be creamy but not too wet.

3. 3

   PREPARE THE AVOCADOS: Cut each avocado in half lengthwise, working around the pit. Remove the pit by carefully tapping it with the heel of a knife and twisting. Using a spoon, scoop out about 2 tablespoons of avocado flesh from the center of each half to enlarge the natural cavity. This gives more room for the filling.

4. 4

   ENRICH THE FILLING: Add the scooped avocado to the tuna mixture. Mash and fold it in - the avocado adds extra creaminess and helps bind the salad together. Adjust seasoning if needed.

5. 5

   FILL THE AVOCADOS: Place each avocado half on a plate, cut-side up. Mound the tuna salad generously into each cavity, letting it overflow slightly. Use all of the filling, dividing evenly among the 4 halves.

6. 6

   GARNISH AND SERVE: Scatter drained capers over each stuffed avocado and top with extra fresh dill sprigs. Serve immediately - avocados brown when exposed to air. For a finishing touch, add a crack of black pepper and a small drizzle of olive oil.