Monday Munch: Fresh Tuna Salad Over Avocado

A couple of weeks ago, I shared a recipe that wouldn’t ruin your plans for the perfect bikini body and this week I’m continuing with that theme. This recipe combines two of my favorite ingredients- avocado and fish. While avocado is high in fat, it is the “good” kind of fat, monounsaturated. According to the American Heart Association, monounsaturated fat “can be beneficial to your health when eaten in moderation.” This recipe is by far one of the easiest and best tasting dishes I have made in a long time.

Photo by Rachel Escobar

Ingredients:

1/2 cup EVOO

1 teaspoon fennel seeds

1 teaspoon black peppercorns

1 tuna steak

Salt

1/2 cup of mayo

1 anchovy fillet

1 teaspoon capers, drained and chopped

1 garlic clove

1 lemon, cut into halves

1 celery stalk

Some red onion

Handful of black olives

1/2 of an avocado

Directions:

In a medium size bowl, blend the mayo, with the anchovy, capers, garlic, and 1/2 of the lemon juice. Stir the celery, onion, and olives into the dressing.

In a medium pan, combine the EVOO, fennel seeds, and peppercorn and bring to a simmer over low heat. Season the tuna steak with salt and add it to the pan.

Simmer the steak over low heat for about 15 minutes, turning once at the 7-minute mark. Transfer to a plate and scrape off the fennel and peppercorns.

Strain and reserve the oil from pan.

Using a fork, break the tuna into small pieces, fold into the salad and season with salt.

Place the avocado on a plate. Drizzle with some of the reserved oil and the remaining lemon and spoon the tuna salad into the middle of the avocado.

(Recipe via Food & Wine)