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 avocado
1 sprig of basil
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon sherry vinegar
Salt
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.
1
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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