Avocado and tuna timbal is an original Spanish salad. You will be pleasantly surprised by the amazing combination of flavors and interesting presentation of the dish. Preparing a salad of avocado, canned tuna and tomatoes, garnished with fresh herbs.
It is necessary
- For two servings:
- - 1 avocado;
- - 1 tomato;
- - a can of canned tuna in oil;
- - a bunch of arugula salad;
- - 2 cloves of garlic;
- - 1 teaspoon of lemon juice, olive oil;
- - sea salt.
Instructions
Step 1
Cut the avocado in half and remove the pit. Here's how to remove the bone correctly: hit the bone crosswise with a knife, when you hit the second time, hold the knife in the bone, with the help of a knife it will easily come out of the avocado pulp.
Step 2
Mash the avocado pulp with a fork until puree, sprinkle with lemon juice, add 2 teaspoons of olive oil, chopped garlic. Season with salt and pepper to taste.
Step 3
Take a strong ripe tomato, make a criss-cross cut at the base, dip the tomato in boiling water for a couple of minutes - this is necessary so that the skin easily peels off the tomato.
Step 4
Cool the tomato, peel, cut into cubes. Remove the juice and seeds - this is useless in a salad.
Step 5
Place a layer of avocado puree on a platter, then tomato cubes, top with canned tuna.
Step 6
Garnish the finished salad with arugula or green onion feathers.
