Avocado Féroce with Tuna and Fleur de Sel Sauvage

Avocado Féroce with Tuna and Fleur de Sel Sauvage

For the record:

Avocado féroce with tuna is a typical dish of West Indian cuisine, particularly Martinique and Guadeloupe. This is a spicy culinary preparation combining avocado puree, tuna, cassava flour, onions, garlic, chili pepper for the "fierce" side ;), that said for this recipe we replaced the chili pepper with our Fleur de Sel Sauvage, lemon or vinegar.

This dish is appreciated for its blend of flavours, where the sweetness of the avocado contrasts with the spiciness of the chili pepper and the marine flavours of the tuna. It can be served as an appetizer, a side dish, or even a light main dish. The cassava flour gives it a particular texture and helps to thicken the mixture.

The preparation is relatively simple and does not require cooking, except for the preliminary preparation of the cassava flour if necessary. The ingredients are mixed until a homogeneous consistency is obtained. The spiciness level can be adjusted according to taste, by adding more or less pepper.

To make this recipe, you will need the following ingredients:

1 red onion

280 g of natural tuna

1 avocado

1 lime

From the Fleur de sel Sauvage

Peel and finely slice the onion

Drain the tuna

Cut your avocado in half then mash its flesh with a fork and sprinkle with lemon juice

Then mix the tuna, avocado and red onion

Sprinkle your mixture with Fleur de Sel Sauvage to spice up your fierceness