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

Recipe by Food & Wine March 2000


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Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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