YOUR SOLIN GENERATED RECIPE
Tuna Avocado Bowl with Plantain Chips
Flaked tuna salad prepared with creamy avocado and homemade mayo, served over a bed of crisp shredded carrots with crunchy baked plantain chips.
INGREDIENTS
4 oz canned tuna in water
1 tsp homemade mayonnaise
2 tbsp avocado
2 cup carrots
2.5 oz baked plantain chips
1 tbsp lemon juice
0.5 tsp sea salt
1 tbsp fresh parsley
PREPARATION
Drain the canned tuna thoroughly and place it in a medium mixing bowl.
Add the homemade mayonnaise, mashed avocado, lemon juice, and sea salt to the tuna.
Mix the ingredients together using a fork until the tuna is well flaked and the avocado creates a creamy bind.
Wash and peel the carrots, then grate them using a box grater into thin, vibrant shreds.
Place the shredded carrots at the base of a serving bowl to act as a fresh and crunchy foundation.
Scoop the tuna avocado mixture directly onto the center of the carrot bed.
Arrange the baked plantain chips around the edge of the bowl to provide a sturdy crunch for scooping.
Garnish the entire bowl with finely chopped fresh parsley for a bright finish before serving.