Wednesday, August 02, 2006

Avocado Tuna Salad

Avocado Tuna Salad

1 ripe avocado
zest and juice of 1 lemon
1 teaspoon extra-virgin olive oil
1 6-ounce can tuna
salt and freshly ground black pepper
cracked pink peppercorns or black sesame seeds, for garnish
fresh basil leaves, sliced into strips (chiffonade), for garnish

Halve avocado lengthwise and remove the pit. Scoop out 2 tablespoons avocado flesh from each half, and leave the remaining flesh intact.
Mash the 4 tablespoons avocado with lemon juice and olive oil until smooth. Toss with tuna and half the lemon zest and salt and pepper to taste.
Fill halves with the tuna mixture, and garnish with remaining lemon zest, peppercorns/sesame seeds and fresh basil.
Serves 1.

adapted from


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