Last week, my cousins, sister and I sat around Grand-mère’s dining room table catching up on childhood memories. During my ten days visiting with family and lifelong friends, Eric prepared several fabulous meals including this easy seafood appetizer which he served as a first course.
Personally, I could make a meal out of it and there are no hard rules about this dish. It’s easy to prepare while sipping on an apéritif (I had my requisite Suze) and it tastes delicious.
While it was a hearty first course for a scrumptious meal, as a leftover the next day, it became a nice addition to a platter of appetizers to serve with the traditional apéritif.
What is versatile about this recipe is that you can just as easily prepare it with chopped shrimp or crab meat. Eric selected high quality tuna in olive oil.
You may be thinking “what’s so special about tuna salad?” True enough. It crossed my mind that this amounted to the regular sandwich filling. We all make tuna salad on a regular basis.
But this is not your average tuna salad in that I did not use mayonnaise to create a blended mixture.
It is best described as a smooth and creamy filling rather than the chunky mixture we spread between two slices of bread and a few crisp lettuce leaves.
Not only do the shallots give it a more delicate flavor than onions but the cheese gives it a smooth texture that is easy to spread on crackers or thin slices of fresh baguette.
I used a soup spoon to fill the avocado centers because they happen to be a perfect fit for the avocado pit cavity.
Kitchen & Grill Olive Oil and Cooking Oil Trigger Sprayer Bottle,
Non-Aerosol, 8oz. Capacity, Set of 2To be even more precise, spray a fine mist of olive oil into an ice scream scoop to easily fill small tomatoes.
You will find a 101 uses for this oil spray/mister! It is refillable and clog free thanks to its non-aerosol sprayer.
Fill avocado halves with a creamy tuna mixture for an easy salad or first course. This is not your average tuna salad!
I often add avocado chunks to our green salads or fill them with vinaigrette for a quick lunch but what do you do with the other half of a cut avocado?
We all know how delicate an avocado is when it comes to bruising. They may still be tasty when the edges turn brown and are bruised but they do not look “presentable”.
Shrink wrap does not do the trick. Even storing them in a zip lock bag does not protect them adequately. Lemon juice or no lemon juice.
The featured image shows a whole avocado but a typical serving is half an avocado. As a result, you may be left with half an avocado. Save it for tomorrow by storing it in this super “one size fits all” adjustable silicone keeper.
It features compartments in two sizes (because avocados come in all sizes) and an adjustable belt to keep them secure in the air tight compartment.
Did I find a way to “doctor” this simple recipe? Oui.
A few months ago, my sis brought back a small pack of spices labeled “Sel de la Mer” which translates literally as salt of the sea – in other words, a seafood salt.
It is a spectacular custom blend of organic sel de Guérande, fennel, coriander, bay leaves, chervil, parsley and turmeric – much like this seasoning blend.
1 Cook, 2 Countries & A Taste For World Cuisines: A La Mode De Chez Nous – Cuisine d’Hier Et d’Aujourd’hui! For the love of home style cooking and great food. Memories are made of this!
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