Avocado with Tuna
This is a dish that came back over and over as I was growing up. And while it’s not particularly spectacular in any culinary sense, it’s wholesome and it’s gooood. As far as I’m concerned, that alone makes it a pretty good starter - although if you're serving this as part of an hours-long eating fest with lots of different dishes, I'd recommend scaling down the size by cutting each avocado into thirds or even quarters rather than halves.
It makes a pretty good brunch dish too. The added bonus: this is so easy it barely qualifies as cooking.
Ingredients (serves 4):
1 ripe avocado
1 can of tuna (145g)
1 small onion, finely chopped
3 tablespoons mayonnaise
1 tablespoon ketchup
salt and freshly ground black pepper to taste
Instructions:
1. Drain the tuna, put in a bowl together with the onion, mayonnaise and ketchup, and use a fork to mix well. Season with salt and black pepper to taste.
2. Cut the avocados in half lengthwise, remove the seeds, heap some avocado mixture on top of the each half and serve people half an avocado each.
It makes a pretty good brunch dish too. The added bonus: this is so easy it barely qualifies as cooking.
1 ripe avocado
1 can of tuna (145g)
1 small onion, finely chopped
3 tablespoons mayonnaise
1 tablespoon ketchup
salt and freshly ground black pepper to taste
Instructions:
1. Drain the tuna, put in a bowl together with the onion, mayonnaise and ketchup, and use a fork to mix well. Season with salt and black pepper to taste.
2. Cut the avocados in half lengthwise, remove the seeds, heap some avocado mixture on top of the each half and serve people half an avocado each.
