This is a unique twist of a classic lunch, including avocado stuffed with tuna, tomato sauce, and coconut! Give it a try for an exciting and flavorful meal.
“Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”
Recipe Origins
Guinea-Bissau has been a difficult country for me to cook because there have been almost no recipes posted online to represent the country!
While I heard talk that Caldo de Macarra and Yassa were typical choices, there was hardly any research online to consult. While learning about the country for my country introduction post, a Geography Now video on YouTube did reference Tuna Stuffed Avocados as a Bissau-Guinean choice.
After some research, I was able to find a few Bissau-Guinean Stuffed Avocado recipes, so this was the choice I went with. However, I was not able to find anyone from Guinea-Bissau that could confirm this recipe’s accuracy, so please keep that in mind.
And if you’re from Guinea-Bissau, I would love to hear from you in the comments!
Why Make this Recipe
- No Cooking: Throwing together a recipe, when you have an entire hearty and filling meal without having to wait for it to cook on the stove or in the oven, is the BEST feeling.
- Healthy Ingredients: You can be sure that serving avocados and tuna is a healthy choice for your lunch or dinner.
- Delicious: I must admit, I am not normally a tuna person and the idea of putting coconut and tomato sauce in my avocado was a bit off putting for a moment. But when I tried this recipe, it all just… worked! And it was very fun to experiment with.
What Do I Need to Make this Recipe?
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Tuna: This recipe calls for canned tuna, but I am never opposed to subbing a fresh cooked tuna steak if you’d prefer it! You can use this Fried Tuna Steak recipe.
- Coconut: I use grated coconut, unsweetened.
- Evaporated Milk: You can find this in a can in the baking aisle of your grocery store.
How to Make this Recipe
Step 1: Prep the Avocado
While the flesh of the avocado is still in the skin, use a knife to cut the avocado into medium-sized cubes. Use a spoon to scrape the avocado from the skin into a bowl. Reserve the avocado skin.
Step 2: Make the Filling
Add the tuna, 2 tbsp grated coconut, evaporated milk, tomato sauce, salt, and pepper into the bowl. Use a spoon to mix everything together.
Step 3: Assemble and Serve
Spoon the mixture back into the avocado skin. Sprinkle each half with ¾ tsp grated coconut.
Serve with quartered lemon. Enjoy!
Expert Tips
- Squeeze the lemon over your serving of Tuna Stuffed Avocados for a pop of freshness.
- You can easily double this recipe to serve 2!
- Some recipes call for keeping the avocado intact and then mixing the filling ingredients together without the avocado included. In this case, you would then stuff the filling into the pit section of the avocado. Feel free to do this if you’d prefer it.
- Have an almost-full can of evaporated milk leftover? Use the extra to make this delicious Easy Tres Leches Cake recipe.
Did you enjoy this recipe for Tuna Stuffed Avocado? If so, make sure to check out these other recipes I picked out just for you:
- Tuna and Rice from Cabo Verde
- Tropical Stuffed Avocados from Barbados
- Easy Pasta Sauce Recipe
- Fat Rice from Burkina Faso
If you make this recipe at home, leave a review/comment on this post letting us know what you thought!
And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.
Tuna Stuffed Avocado
Equipment
- Knife
- Medium Bowl
Ingredients
- 1 Avocado, cut into cubes
- 5 oz Canned Tuna
- 2 tbsp + 1 ½ tsp Coconut, unsweetened and grated
- 3 tbsp Evaporated Milk
- 3 tbsp Tomato Sauce
- ¼ tsp Salt
- ¼ tsp Pepper
- 1 Lemon, quartered
Instructions
- While the flesh of 1 avocado is still in the skin, use a knife to cut the avocado into medium-sized cubes. Use a spoon to scrape the avocado from the skin into a bowl. Reserve the avocado skin.
- Add 5 oz canned tuna, 2 tbsp grated coconut, 3 tbsp evaporated milk, 3 tbsp tomato sauce, ¼ tsp salt, and ¼ tsp pepper into the bowl. Use a spoon to mix everything together.
- Spoon the mixture back into the avocado skin. Sprinkle each half with ¾ tsp grated coconut.
- Serve with 1 quartered lemon. Enjoy!
Notes
- Tuna: This recipe calls for canned tuna, but I am never opposed to subbing a fresh cooked tuna steak if you’d prefer it! You can use this Fried Tuna Steak recipe.
- Coconut: I use grated coconut, unsweetened.
- Evaporated Milk: You can find this in a can in the baking aisle of your grocery store.
- Squeeze the lemon over your serving of Tuna Stuffed Avocados for a pop of freshness.
- You can easily double this recipe to serve 2!
- Some recipes call for keeping the avocado intact and then mixing the filling ingredients together without the avocado included. In this case, you would then stuff the filling into the pit section of the avocado. Feel free to do this if you’d prefer it.
- Have an almost-full can of evaporated milk leftover? Use the extra to make this delicious Easy Tres Leches Cake recipe.
Leave a Reply