Tuna and Avocado Linguine
Tuna and avocado is a popular combination. Some think avocado with soy sauce tastes like "toro" (fatty tuna).
Photographed by Manao Okamoto
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 100 g linguine
- 100 g tuna (sashimi/block)
- 1/2 avocado
- 1/4 onion
- 2 tbsp extra virgin olive oil
- 1 1/3 tbsp red wine vinegar
- 1 tsp French mustard
- 2 pinches of salt (2 g)
- Garlic (grated), a little
Cut the tuna into 2 cm cubes. Peel the avocado and remove the pit. Cut into 2 cm cubes. Cut the onion along the grain into thin slices. Soak in water for a couple of minutes and drain.
Combine the [sauce] ingredients in a bowl placed in a bowl of ice water (ice bath). Stir in the tuna, avocado and onion, and refrigerate.
Stir the sauce until thick and creamy.
Prepare a big pot full of water (about 4 liters), bring to a boil on high heat, add a tablespoon of salt (about 20g, or about 0.5% of the water). Fan out the linguine in the pot, push it to the bottom quickly, and stir.
When the water comes to a boil again, turn down the heat and cook the linguine at a gentle boil, until soft to your taste.
The estimated time is one minute longer than the suggested time.
When it's done, pour it into a strainer to drain the hot water, then put the whole strainer into ice-cold water.
Drain the water and use paper towel to soak up all of the excess water.
Add the linguine to the sauce and other ingredients. Place the bowl in a bowl of ice water or ice bath and mix together.