Iorn Chef Battle Snack: Avocado, Tuna, and Tomatoes2016-12-05
- Yield : Makes 4 half avacado salads
- Servings : Serves 2
- Prep Time : 10m
- Ready In : 10m
by Michael Smith
This recipe and following excerpt is from the book Chef Michael Smith’s Kitchen: 100 Of My Favourite Easy Recipes.
If you would like to support this site purchase anything through the Amazon ad above.
When I was invited to Kitchen Stadium to compete on Iron Chef America, I had no idea my favourite snack food would be the secret ingredient. So naturally, when avocados were revealed and the battle began, I made my favourite snack, the same way I always make it at home but jazzed up with some creative flourishes. It’s lightning fast and very flavorful, perfect when the clock is ticking and your judges are ready to taste.
- 1 can (6-½ ounces/184 g) of your favorite tuna
- 2 avacados, halved, pitted, scooped, and chopped
- The zest and juice of 1 lemon
- A thinly sliced green onion
- A splash of your very best olive oil
- A handful of cherry tomatoes, halved
- A handful of chopped fresh parsly
- A pinch or two of salt and lots of fresh ground pepper
Toss the tuna--juices and all--into a bowl and flake apart with a fork. Add everything else and toss gently until combined. Taste and adjust seasoning as needed. Serve and share!
To prep an avocado, follow these steps. Lay the avocado on your cutting board. Carefully slice lengthwise through the skin to the avocado’s pit. Rotate the avocado, slicing all the way around the pit. Grasp each half and rotate them in opposite directions until one side releases. Set the piece with the pit on your cutting board. Using your largest, sharpest knife, firmly rap the pit with the blade. Twist until the pit pops out. Carefully slide a large spoon between the shell and the flesh, from one end to the other, easing out the flesh in one large piece.