PALEO ZESTY LIME AND CORIANDER AVOCADO STUFFED WITH SPICY TUNA

Love this zesty lime and coriander avocado stuffed with chili spiced tuna tossed in a hint of mayo made with my glorious hens yolks and avocado oil, gorgeous just gorgeous.

The Science Bit...

This meal gives an abundance of healthy good monosaturated fat, loaded with potassium, folic acid and vitamin K, C, E and B6, high in fibre, lowers blood cholesterol and produces compounds necessary for the liver to cleanse toxins from your system, and that's just from the avocado!  The chilies, garlic and spring onions in short are liver and blood cleansing and improve blood circulation, now for the tuna which is loaded with vitamin A, E, K, iron, calcium, magnesium phosphorus, potassium, selenium, fluoride and if fresh Omega 3 & 6 and one lime is your full RDA of vitamin C, finally the egg yolks are rich in protein with B12, iron, lecithin and zinc...

SUPER FOOD

Ingredients

(serves 1)

1 ripe hass avocado

1 spring onion finely sliced

1 fresh chili finely diced

1 clove garlic finely diced

1 small sweet pepper finely diced

1/2 lime juiced

sea salt and fresh black pepper

2 tbsp fresh coriander chopped

For The Spicy Tuna

1 tuna steak steamed or

1 tin of spring water tuna drained

1 spring onion finely sliced

1 red chili finely diced

 1 tbsp coriander chopped

Sea salt and Black pepper

1/2 lime juiced

1 tbsp homemade avocado oil mayonnaise recipe below

3 egg yolks

1/2 tsp white wine vinegar

1 tsp Dijon mustard

300ml oil (or rapeseed)

Sea salt

White pepper

To make the mayo whisk all the ingredients together except the oil, then drizzle the oil in slowly while whisking all the time or using a food processor until all the oil has been incorporated.

This is really quick to prepare, once you have finely diced the chili, garlic coriander, pepper, slice the spring onion and leave to one side while you steam the tuna or open a can, place the tuna in a bowl and add the chopped chili, spring onion, coriander, salt, pepper and mayo, mix together and put to one side.

Cut the avocado in half and scoop out, place on a plate and mash smooth with a fork, add the chopped chili, spring onion, garlic, sweet red pepper, lime juice coriander and season with salt and black pepper, mix together spoon the avocado guacamole back into the skins and spoon on top the spicy tuna, sprinkle over a little chili and coriander and the lime juice to finish.