Tuna Salad With Avocado Food

TUNA AND AVOCADO SALAD

Steps:

• Mix avocados, tuna, tomato, jalapeno pepper, and white onion together in a bowl; season with salt.

TUNA, AVOCADO & QUINOA SALAD

Steps:

• Rinse the quinoa under cold water. Tip into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 mins until the grains have swollen but still have some bite. Drain, then transfer to a bowl to cool slightly.
• Meanwhile, in a jug, combine the oil, lemon juice and vinegar with some seasoning.
• Once the quinoa has cooled, mix with the dressing and all the remaining ingredients and season. Divide between plates or lunchboxes.

TUNA AND AVOCADO SALAD

Steps:

• Peel eggs and mash really well with a fork (more or less mince them).
• Peel, pit, and cube the ripe avocado, then place in bowl.
• Add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork.
• Mix the egg mixture together with the avocado mixture and stir well.
• Drain water from tuna and mix with onions, avocado/egg mixture, dill relish, salt, hot sauce, and mayonnaise.
• Serve over lettuce.

TUNA AND AVOCADO SALAD

Steps:

• Mash eggs with regular fork.
• Cut avocado in half, remove seed, and scoop out pulp.
• Place pulp in bowl and squeeze juice from 1/2 lemon to prevent discoloring.
• Mash pulp with fork.
• Mix eggs and pulp well.
• In separate bowl mix tuna, onions, and mayonnaise.
• Add tuna mixture to eggs and avocado,.
• Serve over lettuce with two tomato wedges on opposite sides of the plate.

FRESH TUNA SALAD WITH AVOCADO

Steps:

• In a medium saucepan, combine the olive oil, fennel seeds and peppercorns and bring to a simmer over moderately low heat. Season the tuna with salt and add to the saucepan. Simmer the tuna over low heat, turning once, until barely pink in the center, about 15 minutes. Transfer to a plate and scrape off the fennel seeds and peppercorns. Strain and reserve the oil.
• Meanwhile, in a large bowl, blend the mayonnaise with the minced anchovies, capers, garlic and 1 Tbls. of the fresh lemon juice. Stir the celery, onion and olives into the dressing. Using a fork, break the tuna into 1" pieces, then fold into the dressing. Season with salt.
• Set 2 avocado halves on each of 4 plates, skin side down. Drizzle the avocado flesh with some of the reserved spice-infused olive oil and the remaining 1 Tbls. of fresh lemon juice. Spoon about 1/2 cup tuna salad into the center of each avocado. Top with pea shoots or alfalfa sprouts and serve.