Mr. C.’s Stuffed Tuna Avocados



1 large can (12 oz.) of tuna in olive oil. (chop up tuna)

2 tbsp. capers

3 tbsp. sweet pickle relish (* I buy a brand where the relish is a little more crunchy, than soft.)

3 large slices of sweet jarred peppers (minced)

1/4 cup of chopped kalamata olives (chopped)

2 hard boiled eggs (chopped)

2 tbsp. mayonnaise

1 tbsp. Dijon Mustard

a pinch of sea salt and black pepper

4 large avocados, cut in halves for stuffing


  1. In a very large bowl, mix all ingredients, except the avocados.
  2. Stuff each avocado halve.

*If you don’t want to stuff avocados, serve with crusty bread or a sesame cracker.



Chicken Caesar Wrap


2 grilled chicken breasts (salt and pepper before cooking) sliced after cooking
4 hard boiled eggs (sliced)
1 cup raw carrots (shredded)
2 cups iceberg lettuce (shredded)
4 tsp. romano grated cheese
1/4 cup caesar dressing
4 wraps
1. In a bowl, mix romano cheese and caesar dressing together.
2. Open a wrap, flat on a dish. Spread a tbs. of dressing on wrap.
3. Layer some chicken, lettuce, hard boiled egg and shredded carrots on top.
4. Roll wrap and fold in edges. Cut wrap in half.
Makes 4 wrap. (8 halves)



1 lb. London Broil, sliced into thin cutlets (about 8-10 slices)

1 lb. fresh mozzarella (sliced)

6 hard boiled eggs (sliced)

1/4 cup chopped parsley

1/2 cup grated parmesan cheese

2 cloves of garlic (chopped)

salt and pepper

Step 1: On each slice, sprinkle a pinch of salt and pepper, a little garlic and a little parsley.
Step 2: Put slices of hard boiled egg and mozzarella on top.
Step 3: Roll cutlets tightly and tie with twine or thread. In a large pan, put 3 tbs. of olive oil. Cook braciole on all sides for about 15 minutes. Remove from pan.

Step 4: Cook braciole in a pot of tomato sauce for 2 hours on a low heat. Braciole should be covered in sauce. (There should be enough sauce in a deep pot.)

Remove all twine/thread.  Serve hot.