Avocados With Tuna (Abacate Com Atum) - Portuguese Guinea-Bissau

1. 1

   Cut the avocados in half lengthwise. Remove seeds and plulp; don't tear the shells.

2. 2

   Cut the pulp into small pieces. Put in a bowl. Add tuna, grated coconut (except 1 T.), evaporated milk and tomato sauce. Season with salt and pepper. Mix well.

3. 3

   Stuff the shells with the tuna filling. Sprinkle with the remaining grated coconut. Serve with lemon quarters on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.