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Le Chaudron recipe
Bowl thon avocat citron
Tuna, avocado and lemon bowl
⏱ 15 minServes 2Easy360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1 canwater-packed tuna, 200 g / 7 oz
100 g (3½ oz)cooked quinoa
1avocado
150 g (5 oz)cherry tomatoes
60 g (2 oz)mâche
1 tbspolive oil
1 tbsplemon juice
1 tspmustard
1 tbspcapers
1 tbspparsley
- 1 can water-packed tuna, 200 g / 7 oz
- 100 g (3½ oz) cooked quinoa
- 1 avocado
- 150 g (5 oz) cherry tomatoes
- 60 g (2 oz) mâche
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp mustard
- 1 tbsp capers
- 1 tbsp parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain the tuna and flake roughly with a fork.
- Halve and pit the avocado and slice or dice the flesh.
- Halve the cherry tomatoes and gently wash and dry the lamb's lettuce.
- Rinse the capers to remove excess salt.
- Make the dressing: whisk the whole-grain mustard, lemon juice, salt and pepper, then whisk in the olive oil.
- Stir the capers into the dressing.
- Spoon the warm quinoa over half of each of 2 large bowls and add the lamb's lettuce.
- Arrange the tuna, avocado and tomatoes in sections, drizzle with the caper dressing and sprinkle with parsley.
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