Tomatoes stuffed with tuna-avocado salad

Name: Tomatoes stuffed with tuna-avocado salad
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 6 small tomatoes (about 50 g each); 1/4 (approx. 50 g, without stone) avocado split; 1 small red onion; 2 stem(s) Dill; 1 tin(s) (185 g content) Tuna in own brew; 1 TABLESPOON mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

6 small tomatoes (about 50 g each)
1/4 (approx. 50 g, without stone) avocado split
1 small red onion
2 stem(s) Dill
1 tin(s) (185 g content) Tuna in own brew
1 TABLESPOON mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash and clean the tomatoes, leaving a little green in the process. Cut the top off the tomatoes. Spoon out the tomato pulp and chop finely. Carefully peel the skin from the avocado. Cut the flesh into small cubes. Peel and finely chop the onion. Wash the dill, shake dry, pluck the little flags from the stalks and cut finely.
2
Drain the tuna, mix with avocado, onion, dill, tomato pulp and mayonnaise, season with salt and pepper. Stuff the tomatoes with it and arrange in a sealable container. Serve with mango slices, raspberries and cooked sugar snap peas with a cream cheese dip