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Tuna and Avocado Sauce

Preparation Time: 12 minutes
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.
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.
Tuna and Avocado Sauce: image 1 of 3 Tuna and Avocado Sauce in Jar: image 2 of 3 Tuna and Avocado Sauce in Jar: image 3 of 3
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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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    December 1, 2010
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