Quick appetizer with avocado and tuna

Ingredients for 4 servings:

• 2 avocados
• 2 eggs, boiled
• 1 can tuna in oil
• 1 small onion(s)
• some olive oil
• some balsamic vinegar
• salt and pepper
• 4 cherry tomatoes for decoration

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick to make and looks good

Drain the tuna and place it in a small bowl. Finely chop the small onion and add it. Add a little balsamic vinegar and olive oil and season with salt and pepper. Set it aside. Peel and quarter the boiled eggs. Halve the tomatoes and add a little salt. Finally (to prevent it from browning), halve the avocado, peel it, and remove the pit. Place the half avocado flat-side down on a board and cut it crosswise into very fine strips. These can then be fanned out with both hands to form a string. Arrange this in a nice “S” shape on the plate. Then add some tuna salad between the two “S” shapes and decorate the whole plate with the egg and tomato. Tip: Of course, there are no limits to your creativity. You can form various round shapes (e.g., a circle or a nice spiral for a small rose), or you can serve it with various salads.