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Calories
284 (kcal)
Preparation
30 Minutes
Author
Marca ChileIngredients
- 2 ripe but firm avocados
- ½ lemon juice
- Salt to taste
- Pepper to taste
- 2 (180 g each) jars tuna in water or oil
- 1 cup (240 cc) mayonnaise
- ½ canned paprika, finely chopped
- 2 tablespoons finely chopped chives or ciboulette
- 1 Spanish lettuce in thin julienne strips
- Black olives for decoration.
Instructions
- Step 1 - Cut the avocado queens in halves, remove the pits and peel. Sprinkle each half with lemon juice and season with salt and pepper. Set aside.
- Step 2 - In a bowl, mix the shrimp with half of the mayonnaise, paprika, chives, salt and pepper.
- Step 3 - Fill the avocado queens with the mixture.
- Step 4 - To serve: put lettuce on a plate and place the stuffed avocados on top. Garnish with olives and mayonnaise. Serve cold.
- Step 5 - Queen Avocado Versions - Cousiño Avocado: replace tuna with 3-4 cooked and diced locos. Emperatriz avocado: replace the tuna with 1½ cups of cooked and shredded spider crab. Bishop avocado: replace the tuna with 1¼ cups of octopus, cooked and chopped into small cubes. Avocado Princesa: replace the tuna with 1½ cups of cooked and chopped turkey.
