Soup with Orange and Avocado
tuna meat is easy to overcook and can sometimes be disappointingly
dry and chewy, but in this juicy mixture it stays succulent
2 - 3 tbls. Olive Oil
2 Onions (peeled, halved, and very thinly sliced)
2 Garlic Cloves (peeled and finely chopped)
1 tspn. Ground Cumin
Pinch of Cinnamon
2 tspn. Chopped Fresh Parsley
Finely Grated Zest and Juice of 1 Lime
2/3 cup Orange Juice
1 1/4 Fresh Tuna Steaks (cut into 3/4 inch cubes)
1 3/4 qts. Fish Stock
Salt and Freshly Ground Black Pepper
6 Large Tomatoes (cut into short pieces)
2 firm but Ripe Avocados (peeled, pitted)
40 oz. Sugar Snap Peas or Green Beans (cut into neat cubes)
sprigs of Fresh Flat-Leafed Parsley (for garnish)
1. Heat the oil
in a large saucepan. Add the onions and gently fry until soft
and translucent. Add the garlic and gently fry for 2 minutes.
Add the cumin, cinnamon, parsley, lime zest and Juice, orange
juice, tuna, stock, and a little salt and pepper. Bring to the
boil, reduce the heat, cover the pan, and simmer for 15 minutes.
Meanwhile, soak the tomatoes in boiling water for several minutes
until the skin will peel easily away. Cut away the hard cores
and chop the flesh. Add to the pan with the sugar snap peas
or beans. Simmer for 4-5 minutes.
Just before serving the soup, stir the avocado cubes into the
pan. Serve immediately, garnished with parsley.