ADAPTED FROM "TASTE OF ISRAEL," BY AVI GANOR AND RON MAIBERG, RIZZOLI, 1990
1 cup plain yogurt
1/3 cup tahini
1/2 teaspoon ground cumin
Pinch of ground coriander
1/4 teaspoon minced garlic
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
3 ripe avocados
1/2 cup sliced almonds, toasted
2 cans albacore tuna in water, drained (optional)
1. To make the dressing, whisk together the yogurt and tahini until smooth. Stir in the cumin, coriander, garlic, lemon juice, salt, pepper and cayenne. Cover and refrigerate at least 1 hour.
2. Before serving, peel the avocados, halve lengthwise and remove the pit. Thinly slice them lengthwise and fan half an avocado onto each of 6 plates. Chop up the tuna and sprinkle over the avocado. Spoon the dressing over and sprinkle with almonds.