INGREDIENTS
2 large eggs
4 cans of tuna (140g) in water, drained
1 cup mayo
2 gerkins, finely chopped
1 Tbsp small capers
¼ cup red onion, finely chopped
1 Tbsp lemon juice
½ tsp sea salt
¼ tsp black pepper
¼ tsp minced garlic
3 medium avocados, halved with stones removed
METHOD
1. Cover the eggs in cold water and bring to the boil. Cover and cook for 2 minutes, then remove them from the heat and leave to stand in the boiling water with the lid on for another 10 mins or so before transferring to a bowl of iced water. Once cooled, peel and chop the eggs.
2. Put the tuna in a medium bowl and add the eggs, mayo, gerkins, capers, onion, lemon juice, salt, pepper and garlic. Combine well.
3. Use a spoon to scoop a bit of the avocado out to make a the hole a bit larger for the tuna salad.
4. Spoon the tuna salad into each avocado half and serve.
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