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Tuna Rillettes Stuffed Avocados

Discover a simple and quick recipe for tuna rillettes stuffed avocados, perfect for an appetizer or a light and tasty starter. An easy recipe to make, ideal for all occasions!
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Prep Time 15 minutes
Total Time 15 minutes
Course: Appetizer, Starter
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe avocados firm to the touch
  • 1 can tuna in natural brine about 185g, drained
  • 2 tbsp mayonnaise about 30g
  • 1 tbsp fresh lemon juice about 15ml
  • 1 tsp Dijon mustard about 5g
  • fine salt and freshly ground black pepper to taste
  • fresh chives finely chopped, for garnish

Equipment

  • Knife
  • Spoon
  • Bowl

Method
 

  1. Cut avocados in half lengthwise. Remove pit. Gently scoop out some flesh to create a cavity without piercing the skin. Leave about 1cm of flesh on the edges.
  2. In a bowl, finely flake the drained tuna with a fork. Aim for a smooth texture.
  3. Add mayonnaise, lemon juice, Dijon mustard, salt and pepper to the flaked tuna. Mix gently until smooth. Adjust seasoning.
  4. Fill the avocado cavities with tuna mixture, packing lightly.
  5. Garnish generously with fresh chopped chives. Serve immediately.

Notes

For a spicier version, add a little Espelette pepper or Tabasco. You can also replace chives with flat-leaf parsley or chervil. If you don't have mayonnaise, try thick crème fraîche mixed with a little lemon juice. It is best to consume immediately for optimal freshness. If storing, cover with plastic wrap and refrigerate, but consume within 2 hours.