Avocado and Tuna Salad Filling

Ingredients

• 2 avocados - not really very ripe
• 1 can tuna (9¼ oz - I use in water-packed.)
• 1 tbsp lemon juice
• 2 tbsp mayonnaise (it can be low calorie.)
• ½ teas dry mustard
• pinch of salt

Dressing

• juice from 1 lemon
• 1 small garlic clove, crushed very fine
• pinch of salt
• few chopped parsley for decoration

Procedures

Dressing

1. Put in a shaker and shake very well.
2. Taste; add more salt if needed.

Filling

1. Drain the tuna.
2. With the fork break the tuna meat, and add all other ingredients.
3. Mix it well till it becomes really fine.
4. Peel avocado, (I peel in its length), cut in 1 cm thick rounds and very carefully slide it over it's pit and arrange it over a nice serving plate.
5. With a teaspoon, fill the avocado in it's center.
6. Sprinkle over all with the dressing and toss over the chopped parsley.
7. Cover with nylon seal wrap, and keep in refrigerator till you serve.