◎ Soup stock granules, grainy mustard, lemon juice
1 teaspoon each
1 can (80 g)
● Soy sauce, honey
2 teaspoons each
● White wine (or sake)
Salt and pepper
a small amount
Dried basil, panko
● Natto with the attached sauce (optional)
1 to 2 packs
Cook the potatoes using your favorite method. (I peel them, put them in a bag and microwave for 4 minutes at 600 W.)
Drain the oil from the canned tuna, and mix with the ● ingredients.
Put the avocado and tofu in a bowl and mash up with a masher. Chop the onion finely and add to the bowl. Add the rest of the ◎ ingredients and mix together.
Cut the cooked potatoes from Step 1 into 1 cm thick slices.
Line the potato slices in a heatproof container of your choice. (The heart shaped cocottes show the potatoes divided into 4 portions. The oval plate shows 1 of 2 servings.)
Sprinkle the potatoes with salt and pepper. Top with the tuna mixture from Step 4, and spread the avocado sauce on top.
Add plenty of panko and dried basil, and bake in a toaster oven for 7 to 10 minutes, until the panko has browned. Done.
If you don't mind garlic, please try adding lots of it!
If you like olive oil, drizzle on a little bit before baking.
Story Behind this Recipe
One avocado per serving is fine, but it's very rich so I prefer to divide it up into multiple servings. When used in a sauce the color is really pretty, and 1 avocado can by enjoyed by everyone! So I decided to upload this recipe.
I wanted to highlight the pretty green of avocado, so I layered it on top of a bad of soy sauce flavored canned tuna. Please mix well before eating.