Ingredients
- 1 large ripe Hass avocado
- 1 can yellowfin or albacore tuna in oil drained
- 1 1/2 tablespoons pesto
- 2 tablespoons sun-dried tomatoes (not packed in oil) minced
- 2 tablespoons minced olives
- Salt and pepper to taste
- 2 teaspoon pine nuts chopped, for garnish
- Fresh sliced basil for garnish
Instructions
- Cut the avocado in half evenly and remove the pit. Scrape the hole where the pit was so that it's quite large and deep. You should scrape out about 3 tablespoons of the avocado flesh.
- Add the scraped-out avocado to a medium bowl. Add in the drained tuna and the pesto. Mash together until well mixed.
- Stir in the minced sun-dried tomatoes and olives until well dispersed. Season to taste with salt and pepper.
- Divide the mixture between the avocado halves, really stuffing it in and piling it up on top of the avocado (it'll be pretty high).
- Sprinkle with chopped pine nuts and basil and serve.