|
Tuna and Avocado Sauce |
| Preparation Time: 12 minutes |
| Ingredients |
| 1 can |
(7oz. / 198gr.) Tuna in water |
| 1 |
Avocado |
| 1 Tbs. |
Sesame seeds |
| • |
Juice of 1 lemon or lime |
| 1 Tbs. |
Spicy chile pepper flavored extra virgin olive oil |
| 2 Tbs. |
Organic non fat yogurt |
| 1 Tsp. |
Aceto Balsamico Tradizionale di Modena (ABTM, 12 years old) |
| • |
Sea salt and pepper to taste. |
| Preparation |
| • |
Drain tuna thoroughly and transfer to a large bowl. |
| • |
Peel avocado, discard the pit and add it to the tuna. |
| • |
Add sesame seeds, yogurt, EVOO, ABTM, salt and pepper to taste. |
| • |
Squeeze in the lemon then work the whole with a fork until obtaining a bumpy cream. |
| • |
Serve immediately or refrigerate. |
|
Click on the images above to see larger pictures |
| Comments |
| • |
Instead of sea salt you may use Spike Original Magic. |
| • |
This is a leaner, more flavorful interpretation of the classical tuna salad. |
| • |
Stored in the refrigerator in a glass container and topped by a thin layer of EVOO the salad lasts for about a week. |
| • |
Glass containers are always recommended, as toxic chemicals from plastic containers tend to leach into conserved refrigerated food. |
| • |
It is important to sterilize the storage jars with boiling water and put them in a warm oven to dry. |
| Wine and Beverage Pairing |
| • |
Sparkling Prosecco di Valdobbiadene, frothy Rosato Emiliano IGT made with a blend of Lambrusco grapes, or the red Monica di Sardegna DOC. |
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