3.8 4

Smoked Tuna and Guacamole Salad

  • Servings: 4

This recipe was inspired by a dish that chef James Palmer cooks at the Strawberry Hill resort in Jamaica.

Plus: More Vegetable Recipes and Tips

KEY: Spring, Summer, Mother's Day, Caribbean, Latin American, Salads, Basic/Easy, Healthy, No-Cook, Lunch

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Ingredients

dressing
  • 3 tablespoons chopped cilantro
  • 1 small garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper
salad
  • 1/2 teaspoon curry powder
  • 1 large ripe avocado (3/4 pound), halved, pitted and peeled
  • 2 scallions, minced
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, minced
  • 3 or 4 dashes hot pepper sauce
  • Salt and freshly ground pepper
  • 6 cups bite-size pieces of Boston lettuce
  • 2 cups stemmed watercress
  • 1 Granny Smith apple—halved, cored and thinly sliced
  • 6 ounces thinly sliced smoked tuna (see Note)

How to make this recipe

  1. In a small bowl, combine the cilantro and garlic. Using a fork, blend in the lemon juice, then the olive oil. Season with salt and pepper.
  2. Make the salad: In a small skillet, toast the curry powder over low heat until fragrant, about 30 seconds. Scrape the powder into a medium bowl. Add the avocado and mash it to a puree. Add the scallions, lemon juice and garlic and continue mashing until light and very smooth. Season with hot sauce, salt and pepper.
  3. In a large bowl, combine the lettuce with the watercress and apple slices. Add the dressing and toss well. Arrange the salad on 4 plates. Using 2 spoons, shape 16 mounds of guacamole and set 4 in the center of each salad. Arrange the smoked tuna slices around the guacamole and serve.

Notes

Smoked tuna is available at specialty food shops and many supermarkets. It can also be ordered from Ducktrap River Fish Farm (800-434-8727).

One Serving Calories 231 kcal, Total Fat 14 gm, Saturated Fat 2 gm.

Suggested Pairing

The smoky flavors here suggest a spicy white like Gewürztraminer. Try one from Alsace.

Contributed By Published March 2000

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