- 2 packages (3 ounces each) cream cheese, softened
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped onion
- 1 tablespoon lemon juice
- 1 teaspoon celery seed
- 1/2 teaspoon pepper
- 1 can (6 ounces) tuna, drained and flaked
- 3 medium ripe avocados
- In a small bowl, beat the cream cheese and mayonnaise until well blended. Add the onion, lemon juice, celery seed and pepper. Stir in the tuna. Cut avocados in half lengthwise; remove pits. Spoon tuna salad into avocado halves. Serve immediately. Yield: 3 servings.
Originally published as Tuna-Stuffed Avocados in Quick Cooking May/June 2004, p9
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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