Tuna has been a battleground in our house. Madame likes the canned variety (aka catfood in my book), and I like it fresh, preferably raw. So how to create a rapprochment because after all it can be pretty good for us. Tuna salad using fresh tuna sounds like a good idea, but what about the texture with all that mayo? We realized that mashed avocado is about the same texture as mayonnaise and better tasting too, so an elegant light lunch dish materialized.
Serves 2 - scales up easily
Ingredients
6 oz fresh tuna steak (I used yellowtail)
1 ripe avocado
Juice of 1 lime
a few drops of a sweet chili sauce
4 scallions (spring onions) white and green parts chopped finely
2T finely chopped cilantro
1t olive oil
Salt and pepper to taste
2 lettuce leaves
1 tomato chopped for garnish
Method
Pat the tuna dry, cover with oil, salt and pepper. Sear grill it, so it it is nicely browned on the outside and still rare in the middle. About 2 mins per side depending on your grill. You can, of course do this in a saute pan on the stove top, in which case you will need a little more oil.
Slice the avocado pole to pole, removing the seed. Scoop out the flesh, taking care not to damage the skins - you will use the hollowed out halves as serving dishes (hackneyed, yes but still a nice way to do it).
Shred the tuna into rough bite sized pieces. It wants to be the same kind of texture as pulled pork. mash the avocado and combine all ingredients, adjusting flavoring/seasoning to taste.
Chill the salad for at least an hour. Serve in the empty avocado shell on a little lettuce and some diced tomato for color and effect. A hit of sea salt and/or finely ground pepper can be added too.
A crisp dry white wine and where did Saturday afternoon go?
2 comments:
Very nice... I wonder wehre else avocado can sub for mayo?
I often use avocado as a sandwich spread, just mashed with a bit of salt. Again as a mayo sub.
I sometimes use mayo as an emulsifier in vinaigrette. Don't know if avocado would work there too. Enquiring minds....
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