Smoked Tuna and Guacamole Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe was inspired by a dish that chef James Palmer cooks at the Strawberry Hill resort in Jamaica. Ingredients:
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 |
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) |
Directions:
1. Make the dressing: 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.
4. Wine Recommendation: The smoky flavors here suggest a spicy white like Gewürztraminer. Try the 1997 Hugel Jubilée from Alsace.
5. Notes: Smoked tuna is available at specialty food shops and many supermarkets. It can also be ordered from Ducktrap River Fish Farm (800-828-3825).One Serving Calories 231 kcal, Total Fat 14 gm, Saturated Fat 2 gm
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