Avocado as a food has really ancient origins: you can trace the use of this fruit back to 5000 B.C.

The name comes from the term Maya Ahuacalt (ahuacati is the original Aztec name) which, over time, has been transformed to the Spanish word Aguacade, and in Italian and English Avocado.

Here are some ways to prepare it, fresh and simple, for an easy summer lunch.

Tuna and avocado salad

 

Ingredients:  

1 tuna fillet (400 gr)

1 avocado

soy sauce

sesame oil

white pepper

sesame seeds

Dice the tuna and marinate it for a few minutes in a bowl with the soy sauce and the sesame oil. Peel the avocado (Cut it in half horizontally and scoop the pulp that will come off as a whole easily) and dice it. Keep the peel.

Add the sesame seeds and the avocado in the bowl, mix well and then serve it in the avocado peel. 

Guacamole

 

Ingredients:  

2 avocado

1 green chili

2 tomatoes

1 garlic clove

1 onion

coriander

½ tea spoon cumin

lime juice

extra virgin olive oil

black pepper

q.b. salt

Dice the avocado. Place half in a bowl and crush it with a fork. Add minced onion, garlic and chili. Peel the tomatoes and clean them of seeds, then dice them and add them to the bowl. Add the lime, the cumin, salt and pepper. Add some olive oil while mixing well and then add the diced avocado you left aside. Let it rest for half an hour and serve.

Penne with avocado

 

Ingredients:

350 g penne

1 chicken breast

2 avocado

160 gr canned tuna

olive oil

parsley

salt

pepper

Boil the penne as you would do with every other kind of pasta, meanwhile prepare the sauce. Place in the electric mixer all the other ingredients until forming a creamy consistency while grilling the chicken breast. Dice it. Drain the pasta and serve with the sauce and the chicken. Ideally the sauce needs to be done a few minutes before serving because the avocado oxidises very quickly, but if you can’t, keep it in the fridge and before serving mix with lemon or lime so that the green colour is vivid again.

Written by: Elisa della Barba