Friday, November 18, 2011

Further Adventures with Avocados

Today I was experimenting with new sandwich fillings, and may have stumbled across the world's tastiest concoction. Tastes are subjective, I know, but this delectable delicacy left me idly licking every last bit off my taste-testing spoon while zoned out in blissful rapture for several seconds. It also happens to be incredibly easy to make: simply combine 1 medium or small ripe avocado, 2 big spoonfuls of mayonnaise, and 1 can of tuna. The resulting flavor is, well, you need to try it for yourself.

The taste by itself is sensational, but I'm sure it would also go well as a base, or could have other things added to it. Ironically, it didn't do so well as a sandwich filling because it kept spilling out, but it might serve as a dip, as a sort of enhanced guacamole.

If anyone out there tries it, let me know how it turned out!


  1. That's it, I'm getting avocados tomorrow. We'll see if they last long enough for me to make something with them...

  2. Usually avocados in the store are mature, but not ripe. Like some other fruits, they ripen off the tree. If they're firm and hard when you get them, they're not ripe yet. I discovered this the hard way when I tried to cut up an unripe one, and could hardly get my spoon into into it. A ripe one, on the other hand, will feel slightly squishy to the touch, and will have an internal consistency about the same as firm mashed potatoes.


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