Avocado Stuffed with Garbanzo Beans and Tuna Salad

Avocado (aka alligator pear or avocado pear) is a native fruit grown by indigenous people from Mexico to Peru for thousands of years.

proto-Aztecan *pa:wa > Nahuatl āhuacatl /a:wakatl/ > 

        Spanish aguacate > 1697 English avogato pear > modern English avocado (pear)

Aguacate relleno de ensalada de garbanzos y atún (Spanish)

Severs 2-4 

1/4- 1/2 cup (30-60 g) Greek yogurt, sour cream, dairy-free yogurt or sour cream; vegan original mayo

1 Tbs. (15 ml) each: sweet pickle relish, organic lemon juice, and Dijon mustard

1 can wild tuna, drained 

1 can organic garbanzo beans, drained

2 organic green onions, sliced

1/2 tsp celery seed

2 large avocados, sliced in half, pitted

chopped parsley

uno 1.  Combine tuna and beans. Use a folk to break up the tuna.

dos 2. In another blow, mix the mayonnaise, mustard, and lemon juice.

tres 3. Mix the sauce with the tuna/beans and the rest of the ingredients except the avocados and parsley.

cuatro 4.  Sp0on the tuna mixture into the avocados and garnish with parsley.

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3 German Tuna Salads

There are many recipes for tuna salad. I think the mustard makes it "German".

P.S. Substitute herring for a Herring Salad (Heringfssalat). I wonder if I can use sardines instead? I like mustard and cheese in a sardine sandwich.-Mike

eins 1.  Mix all the ingredients in a bowl.

zwei 2. Let it sit for 15 minutes for the flavor to come together.

drei 3. Spread on (guten-free) bread or serve over (organic) lettuce as a salad.

Thunfischsalat (German)

tuna salad

1 can of wild tuna, drained 

2 organic hard-boiled eggs 

1/2 chopped organic onion

2 chopped organic dill pickles

1/4 cup (60 ml) (dairy-free) organic yogurt

1 tsp. (5 ml)  pickle juice

1 tsp. (5 g) mustard

2 tsp.  (10 ml) organic lemon juice

Thunfischsalat mit Mais und Paprika

with corn and bell peppers

2 cans of wild tuna, drained

3 sliced organic tomatoes 

3 organic bell peppers (diced, mixed colors)

1 sliced organic cucumber 

1/2 can of organic corn

parsley

3 Tbs. (45 ml) each: olive oil and white vinegar

Cremiger Thunfischsalat

creamy tuna salad

2 cans of wild tuna, drained

1/4 cup (30 g) each: chopped red onion and red onion

1/4 cup (30 g) each: mayonnaise and plain Greek yogurt or dairy-free yogurt 

1 diced organic celery stalk 

diced organic dill pickles

mustard

parsley

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Niçoise Salad

The French salad has tuna, but not this one, olives, artichokes, capers and lemon vinaigrette are found in this flavorful afternoon salad or as a meal on its own. 

Salade Niçoise (French)

Serves 3

Salad:

1 can water-baked wild tuna, drained

1 head of organic lettuce, torn or chopped

2 cups (260 g) organic red potatoes, cut into fourths

1 cup (130 g) each organic cut in half: French beans and asparagus

1 organic tomato, quartered or cheery tomatoes, halved

4 hardboiled organic eggs, cut into fourths

Kalamata or Niçoise olives, sliced

capers, drained

chopped parsley

organic cooked or canned white beans, drained and rinsed

optional: 1 cup (130 g) Brussels spouts, quartered and/or lemon wedges

~Provençal~

un /un/ 1. Place lettuce on serving platter.

dos /doos/ 2. Boil the potatoes uncovered for 10 minutes or until tender; drain and set aside.

tres /th-re-ss/ 3. Steam the green beans, asparagus, and optionals Brussels spouts  for 5 minutes.

quatre /KAH-tray/ 4. Place each vegetable on the bed of lettuce. 

cinc /seenk/ 5. Add the tuna and white beans in the center.

sièis /seei-s/ 6. Place the tomatoes, eggs, and olives around the lettuce.

Dressing:

1/2 cup (120 ml) olive oil

2 Tbs. (30 ml) organic lemon juice

1/2 tsp. (2,5 g) Dij0n mustard

1 Tbs. (15 g) each minced: organic shallots and dill

1 Tbs. (15 ml) organic maple syrup

sèt /seht/ 7. Whisk all the ingredients.

uèit /wait/ 8. Drizzle over the salad.

nòu /noou/ 9. Sprinkle parsley on top, with optional lemon wedges.

Try some other salads: https://veggiefernandezs.blogspot.com/search/label/salads

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Tuna! Pasta! Salad! Roasted!

Combine all these ingredients and a few more, you will have a meal people will enjoy. Put on some Italian music, little wine, garlic bread...I can go on forever...

Tonno! Pasta! Insalata! Arrostito! (Italian)

Serves 4

1 16-ounce (455 g) canned skipjack or yellowfin, wild tuna in water, drained

jar of roasted red peppers, rinsed, sliced

chopped organic red onion

organic capers, rinsed, chopped

2 Tbs. (30 ml) (dairy-free) yogurt

2 Tbs. (30 g) chopped basil

1 Tbs. (15 ml) olive oil

organic lemon juice

crushed organic garlic clove

(gluten-free) pasta

uno 1. Cook pasta as directed on the package.

due 2. In one bowl, mix the tuna, 1/3 0f the jar of red peppers, onions, and capers.

tre 3. Purée the yogurt, basil, oil, lemon, garlic, and rest of the red peppers. 

quattro 4. Drain and rinse the pasta.

cinque 5. Add the tuna mixture with the sauce.

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Tuna Noodle Casserole with Spinach and Mushrooms

A side-dish of green beans goes well this casserole.

Serves 8

Preheat the oven to 375F (190C)

6 ounces (175 g) (gluten-free) dry egg noodles (= 4 1/2 or 2050 g) 

3 Tbs. (45 g)  (dairy-free) organic butter

2 Tbs. (30 ml) olive oil

1 cup (130 g) organic chopped onions

1/2 cup (65 g)  chopped organic celery

10 ounces (285 g) organic sliced mushrooms

3 Tbs. (45 ml) dry sherry

2 tsp. (10 ml) soy sauce or gluten-free liquid aminos

ground black pepper and celery seed to taste 

1/2 cup (65 g) (gluten-free) flour

2 cups (480 ml) organic chicken broth

1 cup (140 ml) (dairy-free) milk

2 tsp. (10 g) Dijon mustard

2 5-ounce cans (=285 g) organic chunk tuna in olive oil, drained and flaked

10 cups (1300 g) organic spinach or 4 cups (520 g) frozen chopped (thawed)

1 cup (130 g) coarse fresh (gluten-free) breadcrumbs

3/4 cup (95 g) (dairy-free) hard cheese

basil leaves

optional: 

• organic frozen green peas
• organic lemon zest
• harissa sauce

1. Coat a pan with cooking olive oil spray.

2. Bring a large pot water to boil with a little salt.

3. Cook the noodles according to package instructions. Drain and set aside. Dry the pot.

4. Heat the butter an a Tbs. (15 ml) oil in the pot over medium heat until the butter melted.

5. Add onions and celery; cook, stirring occasionally, until solve, about 5 minutes.

6. Add the mushrooms, stir a few times, until the liquid evaporates, 3-5 minutes.

7. Stir in the sherry, soy sauce/liquid anions, celery seed, and pepper. Cook until most of the liquid has evaporated, 2-4 minutes.

8 Sprinkle flour over the vegetables, stir and cook for 30 minutes.

9. Increase the heat to high, add 1/2 cup (120 ml) broth, stir until starts to boil.

10. Add the rest of the broth, milk, (lemon zest), and mustard.

11. Bring to a boil, stir often, until the sauce thickens, about 2 minutes.

12. Add the tuna, spinach, (peas) and the noodles. Cook gently, stir often, until heated about 3 minutes.

13. Transfer to the prepared baking dish.

14. Combine the breadcrumbs and cheese in a small bowl.

15. Stir in 1 Tbs. (15 ml) oil and sprinkle over the casserole.

16. Bake until the sauce is bubbling and the topping is golden brown, 20-15 minutes.

17. Top with basil leaves.

18. Optional harissa on the side. 

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