Oregon is not one of those magical places where avocados grow on trees. Here, they grow in pyramidical stacks at the grocery store and come with a $1 price tag if you’re very very lucky. Don’t get me wrong–I’m thrilled to live in a place where things like blueberries and raspberries and salmon grow on trees (ahem, metaphorical trees), but I do love the notion that one could walk onto their back patio, reach up, and pluck an avocado or two for dinner.
I visited friends in Cuba a few years ago, and they shared a towering avocado tree with their neighbors. Indeed, we did pick avocados for our dinner each night I was there. Oh man, they made the best garbanzo beans and rice I’ve ever tasted and I’ve never been able to recreate it. Rice and beans with a side of avocado–that’s where it’s at. Add a Cuba Libre and some fruit and call it vacation.
Since my rice and beans skills are sorely lacking, I’ve decided to make up for it by serving other simple dinners that incorporate avocado, such as these Tuna-Stuffed Avocados. Yes, this is a bit retro, but it is the good part of retro. I love canapes and little skewers speared through bite-sized snacks and fondue and foods stuffed inside other foods. I don’t love meat gelatins (though I would try one if it were offered) and cool whip-based desserts. Keep the good; ditch the bad.
Take this as a serving suggestion. Get your tuna salad ready however you like it. You could just toss the tuna with a little vinegar, olive oil, chopped olives, and salt and pepper. This time, I went for my classic favorite: mayo, mustard (heavy on the mustard), diced celery, and salt and pepper. Then you cut the avocado in half and remove the pit. Pile on the tuna salad, and serve with a spoon. Yum.