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Timbal of avocado and tuna

Timbal of avocado and tuna
Ingredients:

  • Avocado 1 piece
  • Tomatoes 1 piece
  • Canned tuna in oil 1 can
  • Arugula 1 bunch
  • Olive oil 1 teaspoon
  • Sea salt to taste
  • Lemon juice 1 teaspoon
  • Chopped garlic 1 clove

Instructions:

  1. Cut the avocado in half, remove the bone (beat it crosswise with a knife – when you strike 2 times, hold the knife in the bone and with the help of a knife it will easily come out of the pulp).
  2. Using a fork, mash the avocado, sprinkle it with lemon juice and add 1–2 teaspoons of olive oil, a clove of squeezed garlic (or ground), ground pepper and salt to taste.
  3. At a strong ripe tomato at the base, make an incision crosswise, lower for 1-2 minutes in boiling water.
  4. Allow to cool, peel and cut into cubes, remove seeds and juice. Put a layer of avocado on the dish, then chopped tomato, and on top canned tuna.
  5. Decorate with arugula or green onions.



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