Start by cooking the eggs in a saucepan of simmering water for about 9 minutes to obtain hard-boiled eggs with the perfect texture. As soon as they are cooked, plunge them into a bowl of cold water to stop the cooking process and make peeling easier. Then peel them and set them aside.
Drain the canned tuna thoroughly to remove excess liquid. Then flake it with a fork to obtain a light and even texture.
Cut the avocados in half, remove the pits, then scoop out the flesh with a spoon. Place it in a bowl and roughly mash it, leaving some chunks and a pleasant texture.
Dice the hard-boiled eggs or lightly mash them, depending on the desired texture. Add them to the avocado along with the flaked tuna, then gently mix the ingredients together.
Add the mayonnaise and mild mustard. Stir thoroughly until you have a creamy, smooth, and perfectly homogeneous mixture. Season with salt and pepper to taste.
Wash the romaine or sucrine lettuce leaves under cold running water, then gently dry them with paper towels or a clean kitchen towel. Arrange them on a serving platter and fill each leaf with the avocado, tuna, and egg mixture to create attractive little cups.
Place the bowls in the refrigerator for a few minutes before serving. They will be even fresher and more enjoyable to eat.
Gourmet variations:
Mediterranean version: Add sliced black olives, a few cubes of feta cheese and a little oregano for sunny flavors.
With shrimp: Replace the tuna with peeled shrimp cut into pieces for a more refined starter.
With smoked salmon: Incorporate strips of smoked salmon for an elegant recipe ideal for festive meals.
Avocado-crunchy version: Add diced cucumber, red pepper or celery to bring more freshness and texture.
With fresh herbs: Enhance the preparation with fresh dill, coriander or chives.
Spicy version: Add a pinch of smoked paprika, a few drops of hot sauce or Espelette pepper.
With fresh cheese: Mix a little fresh cheese or goat cheese into the mixture for an even creamier texture.
Mixed salad style: Complete the filling with corn, diced cherry tomatoes or a few extra pieces of avocado.
Practical advice:
Choose avocados that are ripe but still firm to obtain a creamy texture without excess moisture.
Quickly sprinkle the flesh of the avocados with lemon juice to prevent them from turning brown.
Drain the tuna thoroughly before incorporating it to ensure a firm filling.
Prepare the garnish shortly before serving to preserve the freshness of the ingredients.
Dry the lettuce leaves thoroughly after washing so that they remain crisp and better accept the filling.
Use large leaves of romaine or sucrine lettuce that are strong enough to hold the preparation without tearing.
Keep the cups in the refrigerator until ready to serve for an even more enjoyable tasting experience.
For a buffet or an aperitif, prepare mini bowls with small lettuce leaves to make easy-to-eat bites.
Accompany these delicious little cups with cherry tomatoes, cucumber slices or a crunchy salad to create a light and balanced meal.
