The Chilean stuffed avocado, known as “palta reina,” is a traditional and popular appetizer throughout the country. It’s a savory and hearty starter that splendidly combines the flavors of avocado and tuna, crowned with homemade mayonnaise and Azapa olives.
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How to make Chilean Stuffed Avocado?
Chilean stuffed avocado with tuna is a simple but surprisingly delicious recipe. Its successful result relies mainly on the quality of the ingredients used—creamy avocados, freshly flaked tuna, and traditional black olives.
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 250
Preparation: 30 minutes
Servings: 4 people
Chilean stuffed Avocado Recipe with Tuna
Ingredients
- 2 ripe and firm avocados
- 360 g of tuna in water or oil
- 240 ml of mayonnaise
- 4 black olives
- 2 teaspoons of chopped chives
- 1 lettuce julienned
- ½ lemon juiced
- ½ red bell pepper diced
- Salt
- Pepper
Preparation
- Carefully peel the avocados and cut them in half, removing the pits. Sprinkle each half with lemon juice, seasoning with salt and pepper to taste. Set aside.
- In a medium bowl, mix the tuna to taste with half of the mayonnaise. Add the chopped chives and season with salt and pepper.
- Carefully fill the avocado halves with the tuna mixture using a spoon. Set aside.
- On low, wide plates, arrange the lettuce in a nest shape, and place the tuna-filled avocados on top.
- Serve the Chilean stuffed avocado with tuna immediately, garnish with black olives, and optionally drizzle with the remaining mayonnaise.
Stuffed Avocado with shrimp or chicken
In addition to the traditional version with tuna, other very popular national variations often use sautéed shrimp or shredded cooked chicken—all of them equally delicious.
Benefits of consuming avocado
- Avocados are rich in heart-healthy beneficial fats, providing fiber, and vitamins (B6, C, K) and potassium.
- Tuna is a good source of lean proteins and omega-3 fatty acids, beneficial for heart health. It also provides vitamin D, selenium, and iodine.
Did you know?
Tuna is a fish that lends itself to a variety of preparations, whether fresh or preserved in water or oil. It is often processed into slices and can even be preserved in salt, as seen in Spain, resulting in a product called mojama.
