During our time in Spain, we ate a lot of delicious tapas. One such tapa was the Ensalada de Aguacate y Atún, a simple yet spell-binding combination of tuna, avocado, lemon juice and olive oil. Using the very best of all four ingredients allows each one to shine individually and together they melt into the most magical concerto. We just couldn’t get enough of it. It was, however, not easy to find in our little town so I decided to make it part of our weekly meal plan. I made this one for our Valentine’s Day lunch.
Ensalada de Aguacate y Atún
Serves 2
Ingredients:
- 150 g canned tuna in oil
- 200 g ripe avocado, cubed
- Juice of one lemon
- A good drizzle of olive oil
- Arugula
Directions:
- Drain the tuna and combine it with the cubed avocado and lemon juice.
- Spoon evenly onto a bed of arugula. Drizzle generously with olive oil.
Notes:
- For presentation purposes, I layered the ingredients over the arugula. In reality, it is served well combined.
- The arugula was my addition, the true dish is served on its own.
Kitcheninspirations 