Stuffed Avocados With Lime Tuna Salad

Serves 4


  • 4 cans tuna, drained
  • 2 large red capsicum, diced
  • 1 x 420g can corn kernels
  • 4 shallots, green part only, thinly sliced
  • 2 large ripe avocados, halved
  • 4 free-range or organic eggs, hard boiled
  • Juice of 1 lime
  • Sea salt and cracked black pepper to taste


  1. In a medium bowl, combine tuna, capsicum, corn, lime juice, and sliced shallots until well mixed. Season with salt and pepper.
  2. Portion mix equally between avocado halves with 1 egg per serve.
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