Appetizer with avocado tuna and mimosa, a glass that I intentionally made abundant but in smaller dimensions, it can be a simple and appetizing finger food, to be prepared in advance by boiling the eggs even the day before.
I mixed the hard-boiled yolk with a couple of tablespoons of TUNA sauce, but you could use homemade mayonnaise, right?!
For me, it’s not just an appetizer but also a main dish, what do you think???
The avocado is a caloric fruit but it’s also rich in benefits and properties, so very precious for our diet.
This fruit is rich in vitamins, a powerful antioxidant, satisfying, very creamy and lends itself to many delicious recipes!!!
P.S. Plant the avocado pit and you’ll see what a beautiful plant… My little sister has a stunning one!!
SMALL SECRET TO PREVENT HARD-BOILED EGGS FROM CRACKING… add 1 tablespoon of vinegar to the boiling water!
More tasty appetizer recipes can be found in this rich collection:
RECIPES FOR A SAVORY BUFFET-35 TASTY AND EASY IDEAS
APPETIZER WITH AVOCADO TUNA AND MIMOSA
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2/4
- Cooking methods: Stovetop
- Cuisine: Italian
INGREDIENTS FOR AVOCADO TUNA AND MIMOSA APPETIZER
- 1 avocado
- 1 package tuna in olive oil (medium)
- 2 eggs
- 2 teaspoons tuna sauce (or mayonnaise)
- to taste extra virgin olive oil
- to taste salt
TOOLS FOR AVOCADO TUNA AND MIMOSA APPETIZER
- Glass
- Kettle
- Knife
- 1 Cutting board Hanè Design
FOR PREPARING THE AVOCADO TUNA AND MIMOSA APPETIZER
To prepare hard-boiled eggs it’s necessary to fill a pot that comfortably holds them so they can turn freely and cook well.
Place the eggs in the saucepan and put everything on the stove starting from cold water and counting about 7/8 minutes from the boiling point.
Once boiled for 7/8 minutes, put the eggs under running water to cool them completely.
If you cook them beyond this time, the hard-boiled yolk becomes greenish because a high and prolonged temperature promotes the breakdown of hydrogen sulfide present in the egg white, the subsequent release of sulfur, which creates iron sulfide.
This doesn’t make the egg toxic, it’s just a bit less digestible, so… use it anyway!
Put pieces of peeled avocado without the pit at the bottom of the glass and add cubes of hard-boiled egg white.
Mix the yolk with the tuna sauce or mayonnaise then distribute the mixture over the avocado.
Lastly, add pieces of tuna in olive oil and if you want, a teaspoon of extra virgin olive oil.
Until the moment of enjoying this avocado tuna and mimosa appetizer, cover it with plastic wrap.
Bring to the table and …. enjoy your meal!
Annalisa
SEE MORE RECIPES AND FOLLOW ME ON SOCIAL MEDIA…
NOTE …My Reflex camera softly slipped to the ground and until Canon returns it to me hoping it can be fixed without spending a fortune, I’ll be taking photos with my poor and cheap cell phone … so be kind if you see mediocre photos! Thank you ^_^
