I don't like canned tuna, but after eating this I am a huge fan. The splash of balsamic with a pinch of garlic salt and fresh cracked pepper was all it took to perfectly season the tuna. The textures were the best thing; rich creamy avocado with the crunch of the bell pepper, a contrast perfectly balanced by the tuna. I didn't change the recipe at all, just added an extra drizzle of balsamic on top. Paired this with some yellow saffron rice (store bought because I was in a hurry).
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I don't like canned tuna, but after eating this I am a huge fan. The splash of balsamic with a...