Abacate a monda Funchal (stuffed avocados)

Name: Abacate a monda Funchal (stuffed avocados)
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Eggs (size M); 3 can(s) (each 115 g net weight) Tuna fish natural; 3 red onions; 2 Tomatoes; 4 firm, ripe avocados (about 300 g each); 3 TABLESPOONS Lemon juice; 3 Garlic cloves; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Oregano

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Eggs (size M)
3 can(s) (each 115 g net weight) Tuna fish natural
3 red onions
2 Tomatoes
4 firm, ripe avocados (about 300 g each)
3 TABLESPOONS Lemon juice
3 Garlic cloves
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Oregano

Directions

1
Cook the eggs in boiling water for about 10 minutes. Drain the tuna and pluck a little. Peel and finely dice onions. Clean, wash, halve and thinly slice the tomatoes.
2
Cut the avocados in half. Remove stone. Carefully remove the flesh from the skin, put the skin aside. Quarter the flesh and cut into slices. With tomatoes
3
The next day, remove the stalks from fresh cherries, wash and stone them (drain the glass cherries). Bring to the boil with nectar, 2 tablespoons sugar, vanilla sugar and cinnamon. Simmer for 8-10 minutes. Mix starch and 1 tablespoon of water.
4
Add olive oil, season with salt, pepper and some sugar and mix carefully. Put the salad into the avocado bowls and garnish with oregano.