Avocado and Tuna Timbal
2 servings
20 minutes
Timbal made of avocado and tuna is a delicate and harmonious dish of Spanish cuisine, combining the creamy texture of avocado, the juiciness of ripe tomatoes, and the rich flavor of canned tuna. The roots of this dish trace back to Mediterranean traditions where fresh ingredients and simplicity in preparation are highly valued. Avocado drizzled with lemon juice and dressed with olive oil creates a soft creamy base. Tomatoes peeled from their skin and excess moisture add brightness and freshness. The finishing touch is the tuna that adds richness to the dish. Light notes of garlic and arugula add spiciness. Timbal is perfect for a light summer dinner or an elegant appetizer. It requires no cooking, preserving the beneficial properties of the ingredients while delighting with its simplicity, freshness, and refined taste.
1
Cut the avocado in half, remove the pit (hit it crosswise with a knife — when you hit it twice, leave the knife in the pit and it will easily come out of the flesh).
- Avocado: 1 piece
2
Mash the avocado with a fork, drizzle with lemon juice, and add 1-2 teaspoons of olive oil, a clove of crushed (or ground) garlic, ground pepper, and salt to taste.
- Avocado: 1 piece
- Lemon juice: 1 teaspoon
- Olive oil: 1 teaspoon
- Finely chopped garlic: 1 clove
- Sea salt: to taste
3
Make a cross cut at the base of a firm ripe tomato, and dip it in boiling water for 1-2 minutes.
- Tomatoes: 1 piece
4
Let it cool, peel and cut into cubes, remove seeds and juice. Layer avocado on a plate, then add chopped tomato, and top with canned tuna.
- Tomatoes: 1 piece
- Canned tuna in oil: 1 jar
5
Garnish with arugula or green onions.
- Arugula: 1 bunch