Tostas de atún y aguacate

19/02/2016 2 min read 41 Comments
Dicen que ésta es la semana más perezosa del año.

Ya sabéis que ahora está de moda averiguar cuál es el día más triste del año (Blue Monday), o el más feliz (bueno, éste no está tan claro, dudan entre el 21 de Junio y el 8 de Agosto… ¡nos ha fastidiao! pues depende de si te tocan las vacaciones la primera quincena de Julio o la segunda de Agosto…).
A lo que íbamos. Que parece ser, que esta es la semana más perezosa del año, debido a la combinación de varios factores como los fríos que nos asolan, el recuerdo, ya lejano, de las vacaciones de Navidad y el tiempo que falta todavía para las siguientes vacaciones de Semana Santa, lo cual produce una apatía generalizada que…

¡Bueeeeno, vale, me lo he inventado!!
Pero vamos, que no será la semana más perezosa del año, pero desde luego sí que es la mía!!

Así que con esta vaguería que me estoy gastando en estos días, os podéis imaginar que para las cenas no preparo besugo al horno, precisamente…
Pero para estos días de pereza profunda tengo una receta súper fácil y muy resultona.

Bueno, la verdad es que llamar receta a esto, casi me da hasta vergüenza…
Pero, y si en vez de deciros que os traigo una «tosta de atún con aguacate«, os digo que es un «crujiente de trigo zamorano con carpaccio de aguacate sobre cremoso de bonito del norte, semillas de sésamo y brotes tiernos de alfalfa» pues vamos, que hasta lo podéis poner en Nochebuena!!

Eso sí, a lo mejor tardáis más en escribirlo en el menú que en prepararlo…

Pues, sin más, vamos al lío.
En primer lugar escurrimos el atún y lo mezclamos con la mayonesa. Reservamos.
Pelamos el aguacate, le quitamos el hueso y lo cortamos en láminas no muy gruesas. Lo rociamos con el zumo de limón para que no se oxide. Reservamos.
Tostamos la rebanadas de pan y reservamos.
A continuación montamos el plato.
Untamos las rebanadas de pan con la mezcla de atún y mayonesa, cubrimos con el aguacate y espolvoreamos con las semillas de sésamo y los brotes de alfalfa.

  • Veréis que no pongo cantidad de mayonesa, ya que va un poco al gusto.
  • Podéis prescindir de los brotes de alfalfa aunque a mi me gusta mucho el toque que le da.
  • Os pongo cantidades para 4 rebanadas de pan grandes, tipo pan de pueblo, pero si vais a utilizar pan de barra con la mitad os llegará.


  • Anónimo 15/10/2016 at 07:14

    Desde q vi la receta me moría de ganas de probarla.Riquísimaaaaaaa

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