Tuna Salad with Preserved Lemon and Green Goddess Dressing
- 1/2 ripe avocado
- 3 tablespoons white wine vinegar
- 1 small glove garlic, or to taste, chopped
- 1 small shallot, chopped
- 1 anchovy fillet, or to taste, chopped
- 1 1/2 teaspoons fresh lemon juice
- 1/2 cup olive oil
- 1 cup sour cream
- 1/2 cup fresh soft herbs, stemmed, such as basil, cilantro, tarragon and parsley
- Sea salt
- Freshly ground pepper
- Bibb lettuce, enough for 4 salads
- Good quality tuna, enough for 4 salads
- 1/2 preserved lemon, finely chopped
- 1/2 cup green olives, pitted and sliced
- Fresh chives, for serving
Combine avocado, vinegar, garlic, shallot, anchovy and lemon in the jar of a bar blender. Pulse just until ingredients break down and come together. Add olive oil and pulse to combine. Add sour cream and herbs and blend until completely smooth. Adjust seasoning with salt and pepper. If dressing seems too thick add a little more lemon juice and olive oil.
Divide lettuce and tuna between serving plates. Top tuna with lemon and olives. Spoon dressing over greens. Garnish with chives.