Spicy Peruvian Avocado Relleno with Quinoa Salad

Creamy avocados stuffed with spicy tuna and served with a vibrant quinoa salad

This dish captures the essence of Peruvian flavors with its spicy tuna-filled avocados paired with a colorful and refreshing quinoa salad.

1 h 15 min
4
Intermediate

Ingredients

For the Tuna Filling

1 ½ cups fresh tuna

finely diced

1 small red onion

finely chopped

1 tbsp aji amarillo paste

1 tbsp mayonnaise

1 tbsp lime juice

freshly squeezed

Salt and pepper

to taste

For the Avocado

2 large ripe avocados

halved and pitted

Lime wedges

for serving

For the Quinoa Salad

1 cup quinoa

rinsed

2 cups water

1 small red bell pepper

diced

1 small cucumber

diced

½ cup cherry tomatoes

halved

¼ cup fresh cilantro

chopped

For the Dressing

3 tbsp olive oil

2 tbsp lime juice

freshly squeezed

1 tsp honey

Salt and pepper

to taste

Preparation

Marinating the Tuna Filling

Combine ingredients

In a medium bowl, combine diced tuna, red onion, aji amarillo paste, mayonnaise, and lime juice.

Season

Season with salt and pepper to taste.

Refrigerate

Cover and refrigerate for 30 minutes to allow flavors to meld.

Preparing the Quinoa Salad

Cook quinoa

In a medium saucepan, combine quinoa and water; bring to a boil.

Simmer

Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked and fluffy.

Mix and cool

Let quinoa cool slightly, then mix with bell pepper, cucumber, cherry tomatoes, and cilantro.

Do not overcook the quinoa, as it should have a slight bite for texture. Pro Tip: Chill the quinoa before mixing in vegetables to maintain freshness and crunch.

Cooking Process

Stuffing the Avocados

Gently fill the avocado halves with the marinated tuna.

Mixing the Dressing

Whisk together olive oil, lime juice, honey, salt, and pepper.

Combining the Salad

Drizzle the dressing over the quinoa mixture and toss to coat.

Plating & Serving