Halved avocados are filled with tuna, then topped with crisp bacon and drizzled with Sriracha-mayonnaise.
Me: I think I’m on the tail end of my awful stomach ache.
Paul: how long has it been?
Me: 3 hours.
Paul: *shakes head in total judgment* You only have yourself to blame.
Me: I know.
Paul: was it worth it?
Me: ask me tomorrow, when I make these again.
Paul: *laughs* you’re an idiot.
Me: I know.
You guys. I’m in such an abusive relationship.
They make me feel horrible. But I love them so so SO much. It’s not like bananas, which also upset my stomach, but meh, I could do without them. (Unless in Banana Cream Pie, and then all bets are off.) But AVOCADOS. Omg. Guacamole is like something Heaven sent. Or broiled avocado with cayenne, lime, and Parmesan. Or pureed over pasta. Sigh.
And then there’s these gems. Ridiculous. I say it serves two, but in my house it just served me. And thus, me hating myself. Sort of. I’m going to make them again today and see if I’m building up a tolerance or an immunity. Like when you get a flu shot. Ya, that.
Watch the video and see how good they look being made!
- 2 slices bacon , diced
- 2 tablespoons mayonnaise , divided
- 1/2 teaspoon golden balsamic vinegar
- pinch garlic powder
- pinch black pepper
- 1 scallion , diced
- 5 ounce can white albacore tuna, drained
- 1/8 teaspoon Sriracha hot sauce
- 1 large ripe avocado
Saute bacon in a small nonstick skillet over medium heat until crispy, about 8 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain off grease.
In a medium bowl, whisk together 1 tablespoon of the mayonnaise, the vinegar, a pinch of garlic powder and black pepper; taste and adjust seasoning to your liking. Fold in the scallion and tuna.
In a small bowl, whisk together the remaining 1 tablespoon of mayonnaise and the Sriracha.
Cut the avocado in half lengthwise; remove seed. Fill the hole of the avocado halves with the tuna mixture. Sprinkle with the bacon and drizzle with the Sriracha-mayo.
• Regular balsamic can be substituted for the golden.
• For ease of drizzling the Sriracha-mayo, place it in a plastic bag, snip the corner and squeeze.
(inspired by Homemade Hooplah)