Avocado and Tuna Timbale

Salads | Spanish cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Avocado and Tuna Timbale

Ingredients

Avocado - 1 piece
Tomatoes - 1 piece
Canned Mackerel in Oil - 1 can
Arugula - 1 bunch
Olive Oil - 1 tablespoon
Ocean salt - to taste
Meyer Lemon Juice - 1 tablespoon
Minced garlic - 1 clove

Step by Step guide

Step 1

Cut the avocado in half and remove the pit (hit the pit with a knife in a cross pattern — when you strike it twice, keep the knife in the pit, and it will easily come out of the flesh).

Step 2

Using a fork, mash the avocado, drizzle it with lemon juice, and add 1 to 2 teaspoons of olive oil, a clove of minced (or crushed) garlic, ground pepper, and salt to taste.

Step 3

Make a cross-shaped incision at the base of a ripe, firm tomato, then immerse it in boiling water for 1-2 minutes.

Step 4

Allow to cool, peel the skin, and cut into cubes, removing the seeds and juice. On a plate, layer the avocado, then the chopped tomato, and top with canned tuna.