Tuna Stuffed Avocado with Finger Lime Vinaigrette
As much time as I spend eating and cooking, I'm always amazed to learn about new ingredients that grow right here in California. I can excuse myself from some produce that grows in Asia and beyond, but to not know about California produce? What I'm talking about today are finger limes, and to be fair, they are naturally grown in Australia, but they are now grown in limited quantities in CA during the summer and fall.
They're called finger limes because of their size - not much bigger than my pinky, but I guess Pinky Limes didn't sound as appetizing. They look innocuous enough on the outside - little curved beans that are usually some shade of green, but you can also find them in lighter shades of the rainbow, inside and out.
The fun starts when you cut into one of these little guys and start squeezing. Little "caviar" beads bubble to the surface. They're tart with a little crunch, elevating any dish where you might need citrus.
Drinks, salads, dressings are all easy places to pop this fun fruit. I decided to mix it with tuna and avocado for a refreshing and healthy lunch.
Frieda's provided me with the finger limes for sampling, but look for them at your local grocery store.
Tuna Stuffed Avocado with Finger Lime Vinaigrette
Serves 2
Ingredients
1 teaspoon Dijon mustard
2 teaspoons Apple Cider Vinegar
5 finger limes
1 tablespoon flax oil (or olive oil)
Celery salt and pepper to taste
1 can tuna - drained
1/4 cup diced celery
Cooking spray or 1 tablespoon of oil
1 avocado
Instructions
Place dijon, vinegar and the pulp from 4 finger limes in a glass bowl and mix. Whisk in the flax oil and then add the tuna and celery and combine. Season with celery salt and pepper.
Heat a grill or grill pan on medium and coat with oil or cooking spray. Cut the avocado lengthwise and remove the pit. Take a spoon and scoop the lighter green exterior out, creative a larger cavity and additional avocado to cut and add to the tuna. Place the in tact cut side avocado on the grill and press down. Allow to cook for a minute or 2, checking for grill marks. Once it has been heated through, remove from pan.
Add tuna salad to the avocado and top with remaining pulp of the extra finger lime.