Tuesday, June 06, 2006
Tuna Salad with Avocado
2-6oz tins of tuna
1 teaspoon mustard
1 teaspoon horseradish
3 tablespoons mayonnaise
2 tsp white balsamic vinegar
1 tablespoon lime or lemon juice
1 tablespoon olive oil
salt and pepper
Open the cans of tuna fish and empty onto a cutting board. Chop the tuna fairly finely. In a medium bowl, combine mustard, horseradish, vinegar, mayonnaise and pepper. Stir to combine. Add tuna fish and combine until coated.
In a little bowl, combine vinegar, lime juice, olive oil and salt and pepper. Mix until well combined. Slice the avocados in half and remove the pit. While keeping the avocado in the skin, cut thin slices into the flesh but don’t cut all the way through the skin. Pour the vinaigrette into the well of the avocados and on the tops.
Spoon the tuna fish salad into a heaping mound onto the avocados. Serve immediately.
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