Avocado – Tuna Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 150 ml vegetable oil
- 2 egg yolks
- 1 pinch (s) salt
- 1 pinch (s) pepper
- some vinegar, e.g. fruit vinegar or herb vinegar
For the cream:
- 0.5 can ½ tuna, in oil
- 1 avocado (s)
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Put the egg yolks in a bowl with a little salt and pepper. Slowly stir the oil into the egg yolks with a whisk so that it emulsifies. Season the mayonnaise with vinegar, salt and pepper.
- Peel the avocado and remove the stone. Puree with the tuna. Fold in enough of the mayonnaise until the desired consistency is achieved. Finally, add lemon juice to taste.
- Depending on the consistency, a piping bag can be used for serving.
- Tip:
- The cream tastes delicious on its own, but is better and prettier with fried prawns or crabs. I serve them on toasted bread slices, decorated with a fried gamba and a ring of lemon peel as a side dish to the salad.
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