Ingredients
- Sauce:
- 1 c. white wine
- 3/4 c. fresh parsley leaves
- 1/2 c. white vinegar
- Tuna:
- 2 ea. cans of tuna in water, drained
- 1 ea. potato, cooked and diced
- 1 ea. Avocados From Mexico, diced
- 4 T. onion, finely chopped
- 3 T. olive oil
- Salt and pepper to taste
Instructions
- Prepare sauce. Blend parsley, white wine and vinegar in a blender.
- In a pot, heat oil to medium-high heat, add onions and cook until tender, approximately 2 minutes.
- Add the sauce to the pot with onions, season with salt and pepper to taste and allow to boil for 5 minutes.
- After sauce has boiled, turn heat to low and add the potato and tuna to the pot. Let it cook for 5 minutes so the flavors are integrated then remove from heat.
- After sauce has boiled, turn heat to low and add the potato and tuna to the pot. Let it cook for 5 minutes so the flavors are integrated then remove from heat.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
