Ingredients:
- 2 Sicily Avocado Hass variety avocados
- 120 g drained tuna
- 100 g Greek yogurt
- 2 tablespoons breadcrumbs
- 6 parsley leaves
- Zest of one lime and juice of half a lime
- Salt
- Pink peppercorns
Place the drained tuna, Greek yogurt, lime zest and juice, and parsley in a food processor. Process until the mixture becomes a cream.
Add 2 level tablespoons of breadcrumbs, process again, then season with salt and add a generous grinding of pink peppercorns. Refrigerate for about ten minutes, so the cream stabilizes.
Cut the two avocados in half, remove the pit from each half, and treat the inner surface of the fruit with lime or lemon juice to prevent discoloration.
Using two spoons or an ice cream scoop, form spheres of tuna cream and place them in the avocado cavities.
Serve on a bed of mixed greens with a sprinkle of pink peppercorns, fresh parsley, and lime slices.