My love affair with tuna and avocado lunches goes back several years. There's something about the saltiness of tuna and the cool, creamy freshness of avocado that just plain does it for me. It's simple, quick, and undeniably delicious in an oversized bowl at that moment when morning becomes afternoon. It also travels well for when lunches need to go on the road. But perhaps the best part about this lunch is the creative flavour paths you can take it down.
Playing around with different seasonings means a different lunch every time you make this. I like to try out combinations of infused oils and vinegars, cracked black pepper and the addition of other chopped vegetables and fresh herbs. This time I used a peach white balsamic vinegar and chipotle olive oil. Yes, that's as good as it sounds. And there are loads of different directions to go in with a lunch so simple. Think of the tuna and avocado as the canvas and the seasonings as a rainbow of flavour options.
Here's how I make it:
1 170 g/6 oz can of tuna, drained
1 avocado, peeled, pitted and chopped into chunks or sliced
1 tbsp any vinegar (I used peach white balsamic)
1 tbsp any oil (I used chipotle olive oil)
freshly cracked black pepper to taste
I combine the tuna and avocado in an oversized salad bowl, drizzle with the vinegar and olive oil and let the black pepper fall where it may.
Simple. Versatile. Lunch.
What's one of your favourite go-to lunches?