If you ever hear me complaining about my life as a House Girlfriend, remind me that this is how I get to spend my afternoons: eating a delicious, self-made lunch while reading a delicious book I can only dream of having written.
TUNA SALAD AVOCADO CUPS
INGREDIENTS:
1 ripe avocado
1 can solid white Albacore Tuna, in Olive Oil
1 orange bell pepper, diced
1 tablespoon mayonnaise, I prefer Hellman’s/Best Foods
1 teaspoon Dijon mustard
1/4 a fresh lemon
salt and black pepper to taste
DIRECTIONS:
Refrigerate your avocado the morning you plan to make these, to be sure it is firm and easy to cut.
Drain the tuna and mix all the ingredients together, season to your liking> Being that it’s tuna and canned, it tends to be a little salty already, so don’t over do it with the salt as I do with the pepper: I like to practically choke on black pepper, but that’s not everyone’s taste, though it should be.
Cut you avocado in half, long-ways, using a sharp knife. Remove the pit. Sprinkle each half with the juice of your lemon, to keep it from browning and to add a hint of acid.
Scoop your tuna into the hole left by the pit. Unless you find a massive avocado, it’s likely to spill over, but, I say, the more the merrier for this delicious snack.
I generally like to garnish this with grape tomatoes or fresh parsley, neither of which I had today.
Will keep in the fridge for several hours- this is a favorite of The Boyfriend, so I always save him a half for tea-time.
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