Smoked Tuna and Guacamole Salad

This recipe was inspired by a dish that chef James Palmer cooks at the Strawberry Hill resort in Jamaica.

Yield:

4

Recipe from


Ingredients

DRESSING:
3 tablespoons chopped cilantro
1 small garlic clove, minced
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
SALAD:
1/2 teaspoon curry powder
1 large ripe avocado (3/4 pound), halved, pitted and peeled
2 scallions, minced
2 tablespoons fresh lemon juice
1 small garlic clove, minced
3 or 4 dashes hot pepper sauce
Salt and freshly ground pepper
6 cups bite-size pieces of Boston lettuce
2 cups stemmed watercress
1 Granny Smith apple--halved, cored and thinly sliced
6 ounces thinly sliced smoked tuna (see Note)

Preparation

1. Make the dressing: In a small bowl, combine the cilantro and garlic. Using a fork, blend in the lemon juice, then the olive oil. Season with salt and pepper.

2. Make the salad: In a small skillet, toast the curry powder over low heat until fragrant, about 30 seconds. Scrape the powder into a medium bowl. Add the avocado and mash it to a puree. Add the scallions, lemon juice and garlic and continue mashing until light and very smooth. Season with hot sauce, salt and pepper.

3. In a large bowl, combine the lettuce with the watercress and apple slices. Add the dressing and toss well. Arrange the salad on 4 plates. Using 2 spoons, shape 16 mounds of guacamole and set 4 in the center of each salad. Arrange the smoked tuna slices around the guacamole and serve.

Wine Recommendation: The smoky flavors here suggest a spicy white like Gewürztraminer. Try the 1997 Hugel Jubilée from Alsace.

Notes: Smoked tuna is available at specialty food shops and many supermarkets. It can also be ordered from Ducktrap River Fish Farm (800-828-3825).One Serving Calories 231 kcal, Total Fat 14 gm, Saturated Fat 2 gm

Note:

Marcia Kiesel,

March 2000