Tuna-Stuffed Avocado with Warm Tomato Soup

• 1 tbsp olive oil⇄
• 0.5 small onion⇄
• 1 clove garlic⇄

Heat olive oil in a medium pot over medium heat (about 160°C). Add diced onion and sauté for 3 minutes until translucent and soft. Stir in minced garlic and cook for 1 minute until fragrant, avoiding browning.

💡 Keep the heat moderate to prevent burning the garlic, which can turn bitter.

• 4 medium ripe tomatoes⇄
• 200 ml chicken or vegetable broth⇄

Add roughly chopped tomatoes (or passata) and broth to the pot. Bring to a gentle simmer over low-medium heat (about 90°C) and cook for 15 minutes, stirring occasionally, until the tomatoes are fully softened and breaking down.

💡 Cover the pot partially with a lid to avoid splattering while allowing some steam to escape.

• 120 g tuna in olive oil⇄
• 1 tbsp mayonnaise⇄
• 1 tsp capers⇄
• 0.25 lemon lemon juice⇄
• salt⇄
• black pepper⇄

In a small bowl, combine drained tuna with mayonnaise, chopped capers, and freshly squeezed lemon juice. Mix well with a fork until evenly blended. Season with salt and black pepper to taste.

💡 Flake the tuna finely with a fork for a smoother texture that holds together in the avocado.

• 1 whole ripe avocado⇄

Halve the avocado lengthwise and remove the stone with a spoon. Scoop out a small amount of flesh from each half if needed to create more space. Generously fill each half with the prepared tuna mixture, mounding it slightly on top.

💡 Choose a ripe but firm avocado to hold its shape when stuffed; if it’s too soft, it may collapse.

• fresh basil⇄
• salt⇄
• black pepper⇄

Remove the pot from heat. Use a hand blender to puree the soup until completely smooth, about 1-2 minutes. Season with salt and pepper to taste, then stir in a few torn fresh basil leaves for flavor and aroma.

💡 If you don’t have a hand blender, carefully transfer the soup to a countertop blender in batches to avoid burns.