mercredi 27 mai 2015

Some Cuisine : Tuna/Avocado salad/spread

Cocktail hour (or "l'apéro" as we say in French) is back with summer. And, with it, some recipes usually enjoyed with a drink, before supper.
I usually like tuna salad, but some of the recipes I see use dairy products or mayonnaise, which tend to make the whole thing too liquid and/or too fat. After reading a few vegan blogs (I'm not vegan myself but I'm interested in other ways of cooking, and how vegetal products can be used as substitutes for other stuff!) this idea came to me : why not replace the mayonnaise or cottage cheese in my tuna salad with...avocado?

I tried...and let me tell you, the result does not disappoint!

So here's my recipe (should serve 4 persons, as a side for drinks before lunch or dinner) :

  • 80g canned tuna
  • 1/2 ripe avocado
  • juice of 1/2 lemon
  • 1small shallot (with its leaves)
  • 1 pinch black sesame
  • 1 pinch white sesame
  • salt
  • 1 tsp wasabi powder (I'm not very precise there ; it's actually better if you taste and add as much/little wasabi as you like.)
  • optionnal : thin-sliced radishes for decoration
Put the tuna (without its juice) and the diced avocado in a bowl. Add the lemon juice.
Slice the  whole shallot very thinly, Add the sesame, salt and wasabi powder and mash the whole. If the avocado is ripe enough, you should normally be able to do it with a fork.

Note : if you want to use a food processor, it's better to add the shallot and sesame at the end so it doesn't get crushed.

Serve with a good bread, add some sliced radish on top if you like. Enjoy!

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