Thursday, October 27, 2016

GuacaTuna Redux

A while back (in 2009) I created a dish called Guacatuna. The idea was to replace the mayonnaise in tuna salad with mashed avocado. The texture was about the same, but the flavor was better. The mango added a little behind the scenes sweetness.

A couple of weeks I improvised on the idea and combined the avocado with a little mango - keying off this dish . Another success, I am pleased to say.


8oz Fresh Tuna
2 Avocados - flesh scooped out
1 mango - peeled and diced
2 pickling onions - minced (you could use 1/2 red onion, minced if you prefer)
1/2 habanero pepper
1/4 cup olive oil (you may not need all of it. It depends on the avocado)
1 bunch cilantro, chopped finely, Save some small leaves for garnish
a few cherry tomatoes halved
Pomegranate arils for garnish
salt/pepper to taste
coarse salt for crunch
Lettuce for serving, (Butter lettuce leaves or grilled romaine)


Salt and pepper the tuna, then grill it over charcoal until the interior is light pink. Allow it to cool, and then flake into bite sized pieces.
Meanwhile, place the avocado, mango, habanero into the blender and pulse a few times. It will clog up, so thin with a little high quality olive oil. You want it to be smooth and the texture of mayonnaise.
Combine the tomatoes, cilantro, minced onion and tuna with the avocado mixture. Season the mixture to taste.
Serve on a bed of butter lettuce (or as we did with some grilled romaine). Garnish with the pomegranate and cilantro. Sprinkle a little coarse sea salt over the salad and serve immediately.
The wine that evening was the Spier Chenin Bland - which at < $10 per bottle is terrific value for a midweek supper.

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