My dear friend Ita Sonabend of NYC inspired this recipe when she stood watching me open a can of tuna packed in olive oil. (I was having it for breakfast, alongside a ripe fresh peach, a cup of chai green tea and a square of dark chocolate.)
“Have you ever tried tuna with mashed avocado?” Ita said. That intrigued me, and several days later I split open a ripe avocado, put it in a bowl with a drained can of tuna packed in olive oil, and mashed it until it had the texture of traditional tuna salad. I tasted. Good! Next, I took out a pan and toasted a little curry powder for 30 seconds to release its flavor, and scraped it into the tuna. Tasted again. I added some finely chopped red onion and tossed again. After a final taste, a squeeze of fresh lime juice to pair with the avocado.
It made me happier than I can tell you to eat that Ita-inspired tuna salad, without a drop of mayo. My sandwiches (and occasional breakfasts) will never be the same.
