Fresh Tuna Salad in an Avocado | Avocados | Boston Organics

Ingredients

• 1/2 cup extra-virgin olive oil
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• One 3/4-pound tuna steak, cut 1 inch thick
• Salt
• 1/2 cup plus 2 tablespoons mayonnaise
• 2 anchovy fillets, minced
• 2 tablespoons capers, drained and chopped
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice
• 2 celery ribs, sliced crosswise 1/4 inch thick
• 1 small red onion, finely diced
• 1/3 cup pitted oil-cured black olives, chopped
• 4 Hass avocados, halved and pitted
• Pea shoots or alfalfa sprouts