Tomato, avocado and Ortiz White Tuna toast
1 jar Ortiz White Tuna in extra-virgin olive oil
4 slices of bread
2 ripe tomatoes
1 sprig of basil
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon sherry vinegar
For the avocado to keep its color: Once cooked, the avocado goes brown very easily upon contact with the air. If you’re not going to use it immediately, it’s a good idea to squirt it with lemon juice. If you mash it for guacamole or other spreads, leaving the avocado stone in the bowl is also advisable.
Whisk the oil with the lemon juice, sherry vinegar and a pinch of salt to achieve an emulsified vinaigrette.
2Peel the avocado, remove the stone, cut it into cubes and dress with the vinaigrette (set aside a teaspoon to dress the tomatoes). Slice the tomatoes.
3Spread the avocado cubes on top of the toast and top each one with two slices of tomato. Dress with a few drops of vinaigrette and top with the Ortiz White Tuna. Garnish with basil leaves and serve immediately.
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