Twyla Sorrells's Recipe

Tuna-Avocado Sandwiches

Category: Sandwiches

1 6-8 oz can albacore tuna, drained
8 ozs. cream cheese, at room temperature
1 medium ripe avocado, mashed
1 small clove roasted garlic, mashed
1/4 cup minced onion, pan roasted
A bit of salt

Cream everything together with an electric mixer. Place in a tall plastic or glass storage container. Cover with plastic wrap (not the kind with the sticky side), pressing down upon the dip to “seal” completely. Chill at least an hour.

To serve, remove the plastic wrap and spread the filling onto quartered and trimmed sandwich bread, or put the dip into a pretty serving dish and serve with crackers.

Note that when you remove the plastic wrap any discolored avocado will come off with the plastic wrap. This eliminates the need for lime or lemon to prevent turning and you’re left with fresh tasting (and looking) avocado in the mix.

Variations:

Use any fish or seafood you like. I highly recommend smoked salmon.

Try using either sour cream instead of the cream cheese, or half of each.

Add 1/2 cup minced black olives.

Serve inside hollowed out tomatoes or in celery stalks as finger foods.

Add 1/2 cup finely minced pecans or cashews.