Avocado Boats
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Avocado Boats calories by ingredient
Introduction
This is a recipe from Food and Wine and I love it, very healthy for you. The recipie also calls for anchovy filets, 2, and I didnt put that in here. S This is a recipe from Food and Wine and I love it, very healthy for you. The recipie also calls for anchovy filets, 2, and I didnt put that in here. SNumber of Servings: 4
Ingredients
-
1/2 EVOO
1 TBSP fennel seeds
1 TBSP black peppercorns
One 16 oz tuna steak, cut 1 inch thick
salt
1/2 cup plus 2 tablespoons mayo
2 TBSP capers, drained and chopped
1 garlic cove, minced
2 TBSP fresh lemon juice
2 celery ribs, sliced crosswise 1/4 inch thick
1 small red onion, finely diced
1/3 cup pitted oil-cured black olives, chopped
4 Hass aocados, halved and pitted
Pea shoots or alfalfa sprouts, for garnish (optional)
Directions
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.