To find out more...
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: Gribouille dressing, Oriane's tuna rillettes , Spring courgette and tuna salad, Leek and tuna loaf, Mixed salad with curry mayo, ... See them all 24
Mayonnaise
You can get more informations, or check-out other recipes which use it, for example: Macédoine of vegetables, Crab Cakes, Vegetable tartare, Cucumber and salmon salad, Crunchy courgette and mushroom salad, ... See them all 23
Avocado
You can get more informations, or check-out other recipes which use it, for example: Cucumber and salmon salad, Avocado "tarte fine", Tex-Mex chicken burger, Celery and avocado salad, Avocado, artichoke and chicken salad, ... See them all 35
Herbs of your choice
Like these other recipes: Baked potoatoes with herb butter or cream , Crispy smoked salmon and herb rolls, Beetroot and cream cheese verrines, "Land and sea" kebabs, Tabbouleh, ... See them all 60
Mussels with beurre d'escargot
In this recipe, the mussels are cooked briefly first in salted water, just until they open. They are then shelled and popped in the oven for a few minutes with a knob of beurre d'escargot (butter for snails).
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me).
Meringues
A very simple recipe but which always impresses.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)