Fresh tuna salad with avocado
1/2 cup olive oil
1 tablespoon fennel seeds
1 tablespoon black pepper
One 300g. tuna steak (slice thickness of 3 cm)
salt to taste
1/2 cup + 2 tablespoons mayonnaise
450g. canned anchovy fillets
2 tablespoons capers (drained and chopped pickles)
1 clove garlic (minced)
2 tablespoons lemon juice
2 stalks celery (cut across the thickness of 1.5 cm)
1 small red onion (finely chopped)
1/3 cup pitted black olives (chopped finely)
4 avocado (cut in half and remove the pits) and pitted twice
pea shoots or alfalfa sprouts for garnish (optional)
In a medium pan, combine the olive oil, fennel seeds and pepper. Bring to a boil over moderate heat. Rub the tuna with salt and place over low heat to brown as long as it does not fry on both sides, and will not get a nice pink color, it will take about 15 minutes. Transfer the steaks to a plate and clean from the fennel and pepper.
Meanwhile, in a large bowl, mix the mayonnaise with chopped anchovies, capers, garlic, 1 tablespoon of lemon juice. Celery, onions and olives mash so that one of them received a thick sauce. Use a fork to crush tuna and a fork and add to the sauce. Season with salt.
Take 2 avocado halves and place skin downwards (two on each plate). Pour the pulp of avocado sauce, mayonnaise and capers, and the remaining 1 tablespoon of lemon juice. Using a spoon, place the half avocado tuna salad. Garnish salad pea shoots or alfalfa sprouts.