Avocado Boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 EVOO1 TBSP fennel seeds1 TBSP black peppercornsOne 16 oz tuna steak, cut 1 inch thicksalt1/2 cup plus 2 tablespoons mayo2 TBSP capers, drained and chopped1 garlic cove, minced2 TBSP fresh lemon juice2 celery ribs, sliced crosswise 1/4 inch thick1 small red onion, finely diced1/3 cup pitted oil-cured black olives, chopped4 Hass aocados, halved and pittedPea shoots or alfalfa sprouts, for garnish (optional)
Makes 4 servings:
1. In a medium saucepan, combine the EVOO, fennel seeds and peppercorns and bring to a simmer over moderately low heat. SEason the tuna with salt and add it to the saucepan. Simmer the tuan steak over low heat, turning once, until barely p ink in the center, about 15 minutes. Transfer to a plate and scrape off the fennel and peppercorns. Strain and reserve the oil.
2. Meanwhile, in a large bowl, blend the mayonnaise with the minced anchovies, capers, garlic and 1 TBSP of the fresh lemon juice. Stire the celery, onion and olives into the dressing. Using a fork, break the tuna into 1-inch pieces, then fold into the dressing. Season with salt.
3. Set 2 avocado halves on each of 4 plates, skin side down. Drizzle the avocado flesh with some of the reserved spice-infused olive oil an dthe remaining 1 TBSP of fresh lemon juice. Sppon about 1/2 cup of the tuna salad into the center of each avocado Heal. Top the tuna sald with the pea shoots or alfalfa sprouts and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SJANEY11.
1. In a medium saucepan, combine the EVOO, fennel seeds and peppercorns and bring to a simmer over moderately low heat. SEason the tuna with salt and add it to the saucepan. Simmer the tuan steak over low heat, turning once, until barely p ink in the center, about 15 minutes. Transfer to a plate and scrape off the fennel and peppercorns. Strain and reserve the oil.
2. Meanwhile, in a large bowl, blend the mayonnaise with the minced anchovies, capers, garlic and 1 TBSP of the fresh lemon juice. Stire the celery, onion and olives into the dressing. Using a fork, break the tuna into 1-inch pieces, then fold into the dressing. Season with salt.
3. Set 2 avocado halves on each of 4 plates, skin side down. Drizzle the avocado flesh with some of the reserved spice-infused olive oil an dthe remaining 1 TBSP of fresh lemon juice. Sppon about 1/2 cup of the tuna salad into the center of each avocado Heal. Top the tuna sald with the pea shoots or alfalfa sprouts and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SJANEY11.
Nutritional Info Amount Per Serving
- Calories: 792.2
- Total Fat: 67.2 g
- Cholesterol: 12.5 mg
- Sodium: 495.2 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 13.6 g
- Protein: 30.7 g
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