Avocado Tuna Salad
This week my baby girl turned 18. I cannot even believe it. She’s a grown up now. Well, kind of. She’s still our little baby. She’s starting her own business and has been attending college. We are very proud parents. Her business is a summer camp where she will teach art to children.
Yesterday, my cousin and her children arrived from Texas. I pulled out some old photos of when we used to live near each other. I found tons of pictures of Daphne when she was first born. She was so adorable. She still is. It was a nice coincidence that on her birth week, I happened to run across some of her baby pictures. There were some on the day she was born. Claud handed me a photo of him holding her next to me for the first time. He said, “Look at your face here.” I looked at the picture. I had this expression of pure love and happiness and my eyes were filled with tears. I remember that moment so well. I remember it like it was yesterday.
My cousin and her family arriving here, marks the beginning of an onslaught of family coming to stay with us all summer long. She’s here with her two small children and she doesn’t know when she plans to head home. Claud loved hearing that. Then, on Thursday, two more cousins fly in from Colorado for the weekend. At the end of June, my close friends come in from California and so does another cousin with her three kids. Finally, on July 7th, my mom, step dad, two uncles, an aunt and another cousin come in to town. This is going to be nuts. I am going to have to do a lot of cooking and cleaning. Luckily, Daphne has really gotten involved in the kitchen and has been helping me cook. She loves it.
We had quite an eventful week during Daphne’s birth week. We celebrate the entire week, never just one day. I took her to her first spa day. We steamed, jacuzzied and had hour-long massages before we headed out to relax by the pool. On another night, we went to dinner at an amazing Chinese restaurant at the Wynn hotel. Every restaurant at the Wynn has a vegan menu because the owner is vegan. Daphne is vegan now and I am trying to be supportive. It is just irritating because she talks about it a lot. Also, when she cooks for us, it is always vegan. I bought her a vegan chocolate cake on her birthday. It was actually so good. I was impressed.
We closed the week with a pool party at our house. We toasted with champagne. I made a Greek salad and a fruit salad with champagne in it. I didn’t even know that was a thing. My friend Robert asked if I wanted to pour a little champagne into the bowl of fruit and I said, “Why wouldn’t I?” Then, I made these adorable avocado bowls stuffed with tuna salad. These were for the people at the party who weren’t vegan. So, basically, everybody other than Daphne ate these. I thought these were a great idea and light. You don’t want to eat anything heavy when you’re lounging around a pool with your friends in a bikini.
I liked the idea of not including bread or mayonnaise. To make the tuna creamy, I took some of the avocado flesh to make the bowls bigger and added this to the tuna. I also used tons of lemon juice because I love lemon juice. I always add carrots and celery to my tuna because I love the texture and the crunch. These are really easy to make but look so cute when you bring them out to your guests. It’s a great little lunch idea also for a quick snack. Everyone devoured these. Then, we carried on sipping bubbly and hanging out with Daphne to celebrate her milestone birthday. It was the perfect way to wrap up the week. Now, I just need to clean, cook and get ready for lots and lots of visitors. Maybe I should nap first?
Avocado Tuna Salad:
Time: 15 minutes
1 can of tuna
Juice of one lemon
stalk of celery, chopped
1 tablespoon diced red onion
salt and pepper to taste
cilantro to garnish
In a small bowl, combine tuna, lemon juice, carrot, celery and onion. Mix well. Salt and pepper to taste. Slice avocado in half and remove the pit. Remove some of the avocado flesh with a spoon and add it to the tuna salad. Mix in well. Place the tuna salad mixture into the avocado bowls. Top with