Preparation

Cut the avocados in half lengthwise. The pits and pulp are removed taking care not to pierce the skin.
In a bowl, mix the avocado pulp cut into small pieces, the tuna well undone, the whipped cream, the tomato sauce and the grated coconut. Season with salt and pepper.
Fill the shells with this preparation.
Sprinkle with a little toasted grated coconut.
Serve fresh and decorated to taste.

Ingredients

  • 1 can of tuna
  • 2 ripe but hard avocados
  • 3 tablespoons hot tomato sauce
  • 2 lemons
  • 2 dl of cream
  • 100 grs of grated coconut
  • salt q.s.
  • pepper q.s.