AVOCADOS WITH TUNA
(Abacate Com Atum)
2½ tablespoons freshly * grated coconut (9½ tablespoons more later)
2 large or 4 small ripe avocados
1 6-ounce can tuna
9½ tablespoons freshly grated coconut
1 cup heavy cream
3 tablespoons tomato sauce
⅛ teaspoon pepper
½ teaspoon salt
1½ tablespoons lemon juice
* = Add small amounts of water to dry, shredded coconut until it softens. It is an effort to get the fresh coconut flesh from inside the coconut. Sorry.
Makes 4 large or 8 small stuffed avocados halves Takes 20 minutes.
Add 2½ tablespoons grated coconut to pan. Toast on high heat for 3 minutes or until coconut starts to brown. Stir occasionally. Cut avocados in half lengthwise. Remove pit. Gently scoop out pulp with spoon. Don’t tear the avocado shells. Add avocado pulp to large mixing bowl. Mash avocado with fork. Drain tuna. Add tuna, 9½ tablespoons grated coconut, heavy cream, tomato sauce, pepper, and salt. Mix with whisk or fork until well blended. Fill avocado half shells with avocado/tuna mix. Drizzle avocado/tuna mix with lemon juice. Garnish with toasted coconut.
1) This recipe calls for shredded coconut to be toasted in a pan. Wouldn’t it be easier to toast the shredded coconut in a toaster? Yes, it would. Unfortunately, the tiny shreds would get everywhere, including on the toaster’s live coils. A fire could result, a raging inferno even. That would be bad. Your newly homeless neighbors would hate you.
2) That’s why I’m developing the Shredded-Coconut ToasterTM. Simply distribute the coconut one shred to one tiny slot. Wouldn’t that requires a lot of slots in the toaster? Yes, it would.
3) Another invention of mine would be the Egg Centrifuge CookerTM. Simply place an egg into the centrifuge. The centrifuge whips the egg around at incedible speeds, scrambling the inside. Coils inside the centrifuge cooks the egg’s inside to your desired level of doneness. No more tiresome scraping and scrubbing of burnt egg bits stubbornly attached to your skillet.. You’ll say, “Thank you, Egg Centrifuge Cooker.”
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