Monday, April 04, 2016

Moon Boats

Tuna Avocado with Agave Sauce

Tuna Avocado - 1 (12 oz) can solid white tuna - 1 T chipotle mayonnaise - 1 green onion, thinly sliced - 1/2 red bell pepper, finely diced - 1 ripe avocado - a squeeze of lemon or a dash of balsamic vinegar - 1 T toasted almond ( I used toasted cashew nut, crushed) - 1 head Endive, leaves separated - Salt and pepper to taste Mustard Agave Sauce - 1 T organic Blue Agave - 1/4 T honey mustard (stir until combined evenly) Directions Mix together tuna, mayonnaise, green onion, bell pepper, lemon or vinegar, 1/2 avocado. Season with salt and pepper. Spoon mixture into Endive, garnish with sliced avocado, crushed cashew nuts, and a dash of black pepper. Drizzle Mustard Agave sauce over and served.