Tuna, egg and avocado spread

avocado egg spread

I feel bad. I haven’t posted just for a while and then I became famous. Kind of 😉
Thanks to lovely Aoife from Can I has cook? I was recommended in Irish Independent! How cool is that?

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I reminded myself about my plans for preparing something special for St Patrick Day. I had at least a few ideas, but then I was busy, another a few cover letters to send, a few recruiting tasks to do and then a little bit travel to do as well.
But as “a famous blogger” I should be more responsible! There is no recipe in the last post! Shame on me! Ok, I’m just kidding, but I really have recipes waiting for you.
I have a really easy recipe, that actually could work as a treat for St Patrick Day as it is kind of green, and it can be even greener.
But I haven’t told you about Polish traditional breakfast yet, have I?

avocado egg spread

Polish typical breakfast would mostly include open sandwiches with different toppings like cheese, ham, sausages, tomatoes, cucumbers, curd cheese, egg, radish, etc. Children love jam sandwiches. Of course porridge or scrambled eggs are welcome at our table as well and right now plenty people eat muesli or cereals, or pancakes. But sandwiches are the most traditional, everyday option.

When I was 10, I could eat everyday the same thing, that is a sandwich with “yellow cheese” and by yellow cheese I mean Gouda or Edam-like cheeses. Even today I don’t need much to be happy. Give me a good, fresh bread or bread roll and butter and that’s it. I don’t need anything more.
Sometimes I need something different. Good option are home-made spreads. Quite popular are an egg-based spread. Well, there is even a story of successful business based on them.

Franciszek Trześniewski opened a restaurant in Wien in 1902. He sold a variety of open sandwiches made of dark bread cut with various spreads mostly based on boiled eggs. The restaurant still exists and is considered one of the best in town even though the name is unpronounceable for most Germans and probably most of foreigners (so my surname doesn’t sound that bad right now ;)).
And I made a spread. Maybe it is not the most standard one, but it’s for sure delicious and based on eggs. And it can be easy converted into a lovely salad or a starter. And it is more like a idea than a precise recipe, so feel free to adjust to your needs.

Tuna, egg and avocado spread

recipe from blog Addio pomidory

  • 2 eggs, hard-boiled and cooled
  • 1 can of tuna
  • 1 avocado
  • 3 Tbsp spring onions, chopped
  • mayonnaise
  • Dijon mustard
  • salt
  • pepper
  • eventually lemon juice
Cut an avocado in half lengthwise, take out the pit. To remove the avocado flesh from the skin, scoop it out with a spoon. You can prevent avocado from colour change by sprinkling it with some lemon juice.
In a food processor combine together egg yolks, tuna and avocado (or just squash it with a fork).
Grate egg whites coarsely or just chop them.
Mix spring onions, grated egg whites and tuna&avocado mixture together.
Stir in mayonnaise, Dijon mustard, salt and pepper. Adjust taste to your liking (the amount of mayonnaise and mustard is not large, as avocado is quite fat, so start with a teaspoon of mayonnaise and half of teaspoon of mustard and then add more if you feel like it).
Spread it on a slice of bread or a toast.
Notes:
If you want to convert it into a nice starter, just cut an avocado in half, take out the pit and in the hole put prepared mix as above but without the avocado.
 Tuna and avocado spread
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