Avocado and tuna verrine
1 can of tuna
2 ripe avocados
2 tablespoons of heavy cream
Remove the skin and pits from the avocados.
Mix the avocado flesh with the cream and a little lemon juice to prevent the avocado from turning black.
Add a little olive oil to the mixture. Season with salt and pepper and mix again.
Arrange the tuna crumbs, the avocado cream and the diced tomatoes in the verrines. And enjoy!