Vizcaina Style Tuna Stuffed Avocados
- 2 Large Hass Avocados From Mexico
- 1-2 8- ounce cans of tuna
- 1 red pepper diced
- 1 onion diced
- 1 bunch of parsley diced
- 2 Roma tomatoes diced
- 1 cup of green olives
- 1 cup of tomato sauce
- Salt and pepper to taste
Combine the tuna and all of the ingredients except for the tomato sauce in a large skillet over medium heat.
When the vegetables and tuna have cooked down, add the tomato sauce and cook for another 5 minutes.
Add salt and pepper to rectify the flavor.
Slice the avocados in half and remove the pits.
Fill each avocado half with the Vizcaina-style tuna mixture and enjoy!