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Avocado Nicoise

From - Ports of Call - Hotel Grande Bretagne Athens

Ingredients:
1 Avocado
Remove top and pulp being careful to keep the shell intact

Nicoise salad - approx 4oz

Mix tuna, diced tomato, chopped capers and olives with the cut avocado flesh and little French dressing Fill Avocado shell.
2 tsps Topping Mix whipped cream & horseradish. Top Avocado evenly
2 tsps Saffron sauce Mayonnaise with saffron and little yoghurt drizzle on plate to highlight avocado (as shown).

Garnish: Tomato cubes, herbs chives, parsley and an Anchovy stick