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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.
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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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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    December 1, 2010
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