Avocados with tuna rillettes and basil

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Avocados with tuna rillettes and basil

Avocados with tuna rillettes and basil




Avocados with tuna rillettes and basil
Avocados with tuna rillettes and basil
Ingredients
Number of people
-
2
+

1 lawyer (depending on their size)

150 g tuna in the wild

1/4 red pepper (for decoration)

1 sprig of basil (or dehydrated)

1 tablespoon of fresh cream

1 teaspoon mustard

1/2 lemon (or lemon juice in bottle)

1 small Swiss

Pepper

Salt



Preparation 
TOTAL TIME: 15 MIN
Preparation: 15 min
Step 1
Cut the 1/4 of red pepper into small cubes and chop the basil.
Step 2
Drain the tuna and crumble it into a bowl. Add in order the petit-suisse, crème fraîche, mustard, lemon juice (keep 2 tablespoons for the avocados), basil, salt and pepper.
Step 3
Mix it all together and put it in the fridge for at least 30 minutes, preferably 1 hour.
Step 4
When ready to serve, cut the avocados in half. Drizzle them with a drizzle of lemon juice so they don't turn black.
Step 5
Stuff the half avocados with the rillettes. Decorate with the diced peppers.
Author's note
This is different from avocado stuffed with rice or shrimp. Very easy and very good!

I add my grain of salt


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