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