Tuna Salad with Avocado Vinaigrette
Delicious and colorful tuna salad that can be served in individual portions or placed in a large mold. Once set, it can be cut into slices that will highlight the colorful array of all its delicious ingredients.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
5
Servings
- 2 cans tuna
- 100 black olives, and green
- 100 grams panela cheese, diced
- 50 milliliters sour cream
- 2 tablespoons mayonnaise
- unflavored gelatin, rehydrated and dissolved
- salt, and pepper
- walnuts, chopped
- 1 sprig celery
- 1 avocado
- 1 red bell pepper
- wine vinegar
- olive oil
Preparation
15 mins
0 mins
Low
- Mix shredded tuna, pitted green and black olives, celery, red bell pepper, panela cheese, and walnuts, all finely chopped.
- Combine equal parts heavy cream and mayonnaise; season with salt and pepper; add to this one tablespoon of unflavored gelatin, previously rehydrated and dissolved.
- Stir the ingredients from the previous two steps, place in butter-greased molds and refrigerate.
- Prepare a vinaigrette with mashed avocado, mixed with olive oil, a few drops of lemon, and wine vinegar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by