Avocado Tuna Recipe
1 pound tuna steak or canned Tuna (in water);
2 ripe avocados;
The juice of half a lemon;
2 big green onions, minced (keep some of the green part aside);
1 garlic clove, minced;
1 tbsp ground paprika;
About 1/2 cup of extra-virgin olive oil or 1 cup of Paleo mayonnaise;
2 tbsp Paleo cooking fat.
Sea salt and freshly ground black pepper to taste;
In a skillet placed over a medium-high heat, preheat the cooking fat until very hot, but not so much that it burns.
Add the tuna steak to the skillet and cook each side 4 to 5 minutes, until the fish breaks apart easily with a fork.
Once the tuna is cooked, let it rest for about 10 minutes.
In a bowl, combine the tuna, the garlic, the lemon juice, the green onions, and the olive oil or mayonnaise, then season with sea salt and black pepper to taste. Make sure to keep some of the green part of the green onions aside. Using a fork, make sure to combine everything well and to break appart the tuna.
Take the two avocados and cut them lengthwise around the pit. Twist the two halves to open. Remove the pit with a spoon, gently making sure not to break the avocado itself.
Place a big scoop of the tuna mixture into each cavity of the avocados. Sprinkle the top of each avocado boat with some paprika, then add some green onions on top and serve.
Baked Eggs in Avocado
2 ripe avocados
4 fresh eggs
1/8 teaspoon pepper
1 tablespoon chopped chives
Preheat the oven to 425 degrees.
Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
Place the avocados in a small baking dish. Do your best to make sure they fit tightly.
Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.
Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.
Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!
Chicken Avocado Boats
3 large ripe avocados, cut in half and pitted
6 tablespoons lemon juice
3/4 cup mayonnaise
1-1/2 tablespoons grated onion
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
Salt and pepper to taste
2 cups diced cooked chicken
1/2 cup (2 ounces) shredded sharp Cheddar cheese
Snipped chives for garnish
Preheat oven to 350°F. Sprinkle each avocado half with 1 tablespoon lemon juice; set aside.
Combine mayonnaise, onion, celery salt, garlic powder, salt and pepper in medium bowl. Stir in chicken; mix well.
Drain any excess lemon juice from avocado halves. Fill avocado halves with chicken mixture; sprinkle with cheese.
Arrange filled avocado halves in single layer in baking dish. Pour water into same dish to depth of 1/2 inch. Bake filled avocado halves 15 minutes or until cheese melts. Garnish, if desired.