Avocado and tuna salad

150g small french beans

410g canned tuna, drained

1 small red onion, thinly sliced

1 tbs chopped parsley

1 tbs chopped chives

3 tbs lemon juice

6 tbs olive oil

Salt and freshly ground pepper

2 Flavorite vine ripened tomatoes, diced

2 avocados, halved, peeled, stone removed

Trim beans and cook 2-3 minutes until tender. Cool in iced water and then drain. Break tuna into chunks and then place in a bowl with onion. Blend parsley, chives, lemon juice, oil, salt and pepper and tomatoes and spoon over tuna mixture.

Toss gently and arrange tuna mixture on a raft of beans. Coarsley mash avocado and add over top. Garnish with chives if liked.

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