Description:
Toasted bread sandwiched with tuna salad in curried avocado base~
Ingredients:
1/2 avocado, mashed
1/2 can tuna (~90g), drained and flaked
1 tbsp diced celery
1 tbsp lemon juice
1/2 tsp curry powder
Salt and pepper to taste
2 slices of bread, toasted
Directions:
1) Combine lemon juice, curry powder and avocado.
2) Add in the tuna, celery and adjust taste with pepper and salt.
3) Spoon a generous amount onto toasted bread and serve.
Remarks:
Yet another simple dish to use up the avocado half from Tuna-Stuffed Avocado Tapas! This recipe seems akin to a tuna mayo salad, just that the mayo fat is being replaced by healthy avocado fat without compromising the taste. A wise move indeed for the health-conscious!
However, the avocado taste seemed to be overwhelmed by the curry flavour and the salad was too tangy for my taste. Bring in less spices please! Anyway, I had left over lemon juice from both recipes so I added some honey to it to make a honey lemonade:
After stripping the avocado bare of flesh, what do you do with the seed? Plant it of course! But first you would have to let it germinate in water or soil first. Spot the cute little stub of root at the bottom end of the seed:
