By Jane Curran
Tuna and avocado work so well together, much like the classic combination of tuna and mayonnaise, but with the creamy avocado serving as a healthier alternative to mayo. This tuna and avocado salad is so easy to make but feels like a real treat. This simple combination of a few everyday ingredients works so well and creates a healthy and balanced dish that is a bit different from your standard midweek fare. Happily our tuna and avocado salad is rich and creamy, thanks to the avocado, but contains no butter or cream so is perfect if you're dairy intolerant.
HOW TO MAKE TUNA AND AVOCADO SALAD
- Boil or steam the potatoes until very tender, this will take about 10 minutes. Halve the tomatoes through the equator, scoop out the seeds and dice. Put the chopped tomatoes in a bowl with the olives, chopped avocado, lemon juice and oil, reserving 1tsp of the oil to rub on the tuna.
- Use a fork to crush the potatoes with the tomato mixture and mix together well. Heat a griddle or frying pan to a high heat and sear the tuna until cooked to your liking, about 3 minutes on each side. Divide the salad between 2 bowls, and top with the tuna and anchovies, and the fresh basil.
- 250g baby new potatoes
- 4 medium tomatoes
- 75g pitted green olives, sliced
- 1 large avocado, chopped
- juice of 1 lemon
- 2tbsp olive oil
- 2 tuna steaks
- 4 anchovies
- fresh basil, to serve
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