2 ripe avocadoes
7 oz (200 g) shrimps or small prawns
1 - 1 1/2 tbsp lemon juice
9 fl oz (250 ml) tuna sauce
extra-virgin olive oil
salt and pepper
7 oz (200 g) shrimps or small prawns
1 - 1 1/2 tbsp lemon juice
9 fl oz (250 ml) tuna sauce
extra-virgin olive oil
salt and pepper
Garnish with:
1 tbsp capers or chopped dill
method
1. Make the tuna sauce and chill in the refrigerator.
2. Drain the shrimps and blot dry with kitchen towels.
3. Mix with the lemon juice, 2 tbsp olive oil, a pinch of salt and freshly ground white or black pepper.
4. Cut the avocadoes lengthwise in half, remove the stone and fill the hollow with the shrimps.
5. Cover with a thin layer of tuna sauce.
6. Garnish with the capers or dill and hand round the remaining tuna sauce separately.
2. Drain the shrimps and blot dry with kitchen towels.
3. Mix with the lemon juice, 2 tbsp olive oil, a pinch of salt and freshly ground white or black pepper.
4. Cut the avocadoes lengthwise in half, remove the stone and fill the hollow with the shrimps.
5. Cover with a thin layer of tuna sauce.
6. Garnish with the capers or dill and hand round the remaining tuna sauce separately.
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