In a bowl, combine the tuna, chopped onions, green peas, corn, carrots, egg, tomato, hot pepper, parsley and ½ cup of the salsa rosada. Mix all the ingredients together and add salt/pepper to taste.
Cut the avocados lengthwise, remove the seed and peel the avocados, drizzle the lemon juice over the avocados to prevent them from darkening.
Place the lettuce leaves on a large serving platter or an individual plates and place the avocados halves on top.
Fill the avocados with the tuna stuffing, add some of the remaining salsa rosada on top of each avocado and sprinkle with chopped parsley.