I’m not sure this really needs a recipe as it is so easy to make and although I do think my tuna is the best, I suspect many people think the same about their tuna! I also think tuna and avocado are a combination made in heaven, especially with the addition of dill… mmmmmmm dill.
What is great about this simple recipe is that it is clean, healthy, filling, easy and great on a no carb or low carb day when carb cycling. I use freshly made mayonnaise, but you can use shop bought mayo that has no sugar in it (it does exist!)
1 ripe avocado
1 tin of ethically fished tuna
small red onion
small red pepper
For the mayonnaise:
250 ml extra virgin olive oil
2 egg yolks
1 tsp dijon mustard
1 tsp white wine vinegar
Make the mayo – whisk the egg yolks with the dijon mustard and then very slowly add the oil, dribble by dribble until the mix becomes paler and thicker, adding the tsp of vinegar at the end.
Chop the onion and red pepper finely and mix with the tuna. Mix the finished mayo with some more dijon mustard, dill and lemon juice to your taste. (this is where you can use whatever you prefer in the mix, tarragon would taste nice, as would chopped capers, or just plain mayonnaise). Mix into the tuna. You can also add celery, cucumber, tomatoes in with this mix as well.
Halve and peal the avocado. Slice a bit off the bottom and place on plates. I mix in the slice of ado from the bottom with the tuna. Dollop the tuna on top of the avocado.
Feel good about yourself!