Avocado with Tuna
15 min.
Easy
1.40 €
4 people
4 Ingredients- 1
2 avocados - 2
120 g tuna in oil - 3
120 g mayonnaise - 4
herbs of your choice - Total weight: 740 grams
Step by step recipe
Stage 1 - ⌛ 3 min.
Stage 2 - ⌛ 2 min.
Prepare the filling
Put 120 g tuna in oil into a bowl and break up with a fork.
Stage 3 - ⌛ 2 min.
Stage 4 - ⌛ 1 min.
Stage 5 - ⌛ 4 min.
Your starter is ready!
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 2 RDI=0 % | 270 RDI=40 % | 2,640 RDI=130 % | 11,030 RDI: 130 % |
| Per 100 g | 5 RDI=2 % | 0 | 40 RDI=6 % | 360 RDI=20 % | 1,490 RDI: 20 % |
| Per person | 10 RDI=4 % | 0 | 70 RDI=10 % | 660 RDI=30 % | 2,760 RDI: 30 % |
- For 4 people : 3.90 €
- Per person : 1.00 €
Change currency:
Tuna in oil
Like these other recipes: Spring courgette and tuna salad, Mixed salad with curry mayo, Baker's tuna and mushroom tart, Tomato ladybirds, Nanou's tuna tart, ... See them all 24
Mayonnaise
You can get more informations, or check-out other recipes which use it, for example: Green Piedmont Salad, Coleslaw, Roscoff salad, Seafood feuillantines, Mimosa eggs, ... See them all 23
Avocado
You can get more informations, or check-out other recipes which use it, for example: Celery and avocado salad, Mixed salad, Spring radish and avocado salad, Avocado with gravlax, Tex-Mex chicken burger, ... See them all 35
Herbs of your choice
Like these other recipes: Greek salad with chicken, Rice and purple-sprouting broccoli salad, Zucchini and tomato tartines au gratin, Harichou salad, Cubed salad, ... See them all 60
Coconut pyramids
Small coconut cakes, golden, crusty, and soft inside.
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
How to prepare romanesco
Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe.
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp. French pastry chef have a verb for that, it's "chablonner".Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)