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Avocado And Shrimp In Tuna Sauce Recipe
|Tuna sauce||1 Cup (16 tbs)|
|Cooked shrimp||1 Cup (16 tbs), thawed and peeled|
|Lemon juice||2 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Ripe avocados||2 (Firm Ones)|
|Chopped dill/Capers||1 Tablespoon|
Calories 337 Calories from Fat 203
% Daily Value*
Total Fat 23 g35.9%
Saturated Fat 2.9 g14.4%
Trans Fat 0 g
Cholesterol 88.7 mg
Sodium 508.6 mg21.2%
Total Carbohydrates 17 g5.7%
Dietary Fiber 7.8 g31.3%
Sugars 3.9 g
Protein 18 g35.3%
Vitamin A 11.5% Vitamin C 41.9%
Calcium 4.5% Iron 9.8%
*Based on a 2000 Calorie diet
1 Place the tuna sauce in the refrigerator and chill.
2 Drain the shrimp and blot dry with paper towels.
3 If using raw shrimps, steam for 2 minutes and allow to cool before using.
4 In a bowl, combine the shrimp with lemon juice, 3 tbsp olive oil, a pinch of salt, and freshly ground white or black pepper.
5 Cut the avocados lengthwise in half.
6 Remove the pit.
7 Fill the hollow with the shrimp mixture.
8 Cover with a thin layer of tuna sauce.
9 Garnish with the capers or dill.
10 Serve at once.