Tuna stuffed avocado (palta rellena de atun)

This tuna stuffed avocado is a Peruvian favorite that's incredibly easy to prepare. It's a delicious, simple combination of flavors and makes a great light, no-cook lunch or appetizer. 

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Many years ago now, I made a relatively last minute trip to Peru for around 10 days. As I ended one job, I managed to arrange a bit of time off before I started the next, so I decided to travel somewhere I had always wanted to go and Peru was high on the list. I enjoyed it so much I went again a few years later.

While I knew I would probably be blown away by the sights (and I was), I didn't really have an appreciation of what the food might be like at that time. I was in for a delicious surprise as there was so much to enjoy.

Alongside ceviche overlooking the ocean in Lima, one of the many meals that sticks in my mind was having palta rellena in a little cafe perched above the main square in Cusco. It's a simple yet tasty dish that's perfect to make at home, too.

What does palta rellena mean?

For many Spanish speakers and learners, the word you may know for avocado is "aguacate". This name comes from Nahuatl, the language spoken by the Aztecs and still spoken in some parts of Mexico today. This is the word that has travelled to Spain as the name for avocados in Castillian Spanish.

However in other parts of the Spanish speaking word it goes by other names. In Cuba it is called "pagua" and in Peru, Bolivia and Chile it goes by "palta" which was the Incan name.

"Rellena" is a little easier and means "filled" or "stuffed" in Spanish. This dish comes in a few forms, as that stuffing comes in a few forms, but most keep it simple.

How to make palta rellena

When I say most keep it simple, I'm really not kidding! One of the best things about using frozen vegetables for this is you don't even need to cook or chop them (though you can briefly cook, if you prefer).

You simply mix together all the filling ingredients then adjust the seasoning to taste. I like the mayo relatively light, but you can add a little more, if you prefer.

Then you halve the avocado and peel off the skin - this makes it easier to eat. Rub the avocado with lemon or lime juice. This helps to stop browning, plus it's tasty, too. Fill the cavity from the stone with the tuna mixture and that's it.

You can serve it with some lettuce and tomato on the side (which conveniently also help stop the avocado rolling about too much).

Ways to vary this dish

While there's not a lot to this easy recipe, you can vary it a little, such as:

• Try other bases for the filling - common options are shredded, cooked chicken or shrimp.
• Try other or more vegetables, such as finely chopped cooked carrot, celery and/or onion. In Chile, for example, you typically don't include peas and corn but instead a little very finely chopped onion. Some versions include potato in the mixture as well.
• You can add toppings, such as some sliced hard boiled egg or olives, or serve some on the side.
• If you don't like mayonnaise, you can also use a little sour cream.

This tuna stuffed avocado is quick and easy to prepare with only a few tasty ingredients (that are on the healthier side, too). The simply filling pairs so well with the creamy avocado underneath. It's a great light lunch or appetizer, even without the views I first enjoyed it with. Eating well was hardly so easy.

Try these other tasty lunch ideas:

• Caprese focaccia sandwich
• Salmon poke bowl
• Vietnamese chicken salad
• Causa rellena, another Peruvian classic - this time with potatoes and tuna
• Plus get more lunch recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

This was originally shared in June 2018 as a sponsored post written on behalf of Blue Harbor, but has since been updated, including new photos and added video.

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